Crusty Broiled Cod with Littlenecks and Chouriço

Name: Crusty Broiled Cod with Littlenecks and Chouriço
Total time: 40 min
Yield: 4 servings
Ingredients: 1/2 cup panko, lightly toasted; 1/4 cup chopped parsley; 3 tablespoons minced garlic; 1 tablespoon lemon zest; 1/4 cup extra-virgin olive oil, divided; 4 5-ounce pieces cod fillet, about 1 to 1 1/2 inches thick; 1 lemon, quartered; 2 tablespoons medium or hot smoked paprika; Salt; Cracked black pepper; 1/2 pound chouriço, diced medium; 12 littleneck clams, well washed; 1/2 cup dry white wine

By John Willoughby and Chris Schlesinger

Total Time: 40 minutes
Rating: 5(193)
Comments: Read comments

You can substitute linguica, or even Spanish chorizo, for the Portuguese chouriço here. If any of the clams don't open, it's safest to toss them. Eat the lemon quarters as is (the rinds soften and sweeten under the flame) or squeeze the juice over the fish, as you wish.

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Ingredients

Yield:4 servings

½cup panko, lightly toasted
¼cup chopped parsley
3tablespoons minced garlic
1tablespoon lemon zest
¼cup extra-virgin olive oil, divided
45-ounce pieces cod fillet, about 1 to 1½ inches thick
1lemon, quartered
2tablespoons medium or hot smoked paprika
Salt
Cracked black pepper
½pound chouriço, diced medium
12littleneck clams, well washed
½cup dry white wine

Ingredient Substitution Guide

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Preparation

Step 1
Heat broiler (to high if you have the option).
Step 2
Combine panko, parsley, garlic, lemon zest and 2 tablespoons of olive oil in a small bowl, mix well and set aside.
Step 3
Rub cod and lemon quarters all over with remaining oil, sprinkle with paprika, salt and pepper, then place in 9-by-12-inch shallow baking dish or disposable foil pan. Arrange chouriço and clams around cod and pour in wine. Place under broiler on top rack (about 3 to 4 inches from flame) and broil, turning dish back to front after about 5 minutes, until fish is almost opaque and littlenecks are open, 10 to 12 minutes.
Step 4
Sprinkle panko mixture over the cod and return to broiler until crumbs are crispy golden brown, another 2 to 3 minutes.
Step 5
Split cod, clams, chouriço, and lemon among 4 shallow bowls, pour pan juices around and serve.

Ratings

5 out of 5

193 user ratings

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Comments

Randy7 years ago

Chourico is a firm, highly seasoned Portuguese sausage. Spanish chorizo is aged longer so it is harder and more intensely spicy. Common chorizo is more like the Mexican version...milder, softer texture,
more paprika than pepper; available both cooked ("cured") and raw. The best sub for true Chourico in flavor and texture is the commonly available Linguica.
Add a pinch of red pepper flakes for more heat.

eric7 years ago

2 tablespoons medium or hot smoked paprika ??? Very strong flavor. Can that be right--Wouldn't it be more like 2 tsp?

david shepherd7 years ago

Next time, use fresh cod or blackfish (tautog) if you can get it; if not, then frozen. Tilapia is a very inferior fish.

Lynne Sagalyn8 months ago

I did not have clams so i substituted about 2 small shrimps per serving. i also had some fresh corn which i took off the cob and added it in the last 2-3 minute phase of cooking. Worked quite well.

Andrea4 years ago

Excellent recipe except for the broken shells. Need a way to cook the clams and add them later. Cod and sausage were superb. Might add sliced potatoes and cherry tomatoes next time.

Quercus4 years ago

A keeper, great method for cooking fish, adaptable to ingredients you have on hand.

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