Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 2 c. water
- 1Â 1/2 lb washed fresh spinach stemmed
- Â Â Coarse-salt
- Â Â Freshly-grnd white pepper
- 3/4 c. white wine
- 24 x Manila clams - (abt 1 lb)
- Â Â (or possibly littlenecks or possibly cockles)
- 1/4 c. canola oil
- 2 ounce smoked slab bacon cut 1/4" dice
- 1 sm leek, white part only cut 1/4" dice
- 1 sm onion cut 1/4" dice
- 1 stalk celery cut 1/4" dice
- 1/2 tsp chopped garlic
- 1 lrg Idaho potato peeled, and
- Â Â cut into 1/4" dice
- 1 c. heavy cream
- 4 x cod fillets - (6 to 7 ounce ea)
- 2 Tbsp. unsalted butter
- 2 Tbsp. finely-minced flat-leaf parsley
Direcciones
- In a large saucepan, bring water to a boil over high heat. Add in spinach, and season with salt and pepper. Cook, stirring, till spinach wilts, 30 to 60 seconds. Drain well; set aside.
- Bring wine to a boil in a 2-qt saucepan over high heat, and continue to boil till reduced by one quarter. Add in clams, and cook, covered, till clams open, 4 to 6 min. Drain, reserving clam broth. Remove clams from shells, reserving 8, and keep hot, covered in a small bowl.
- In another 2-qt saucepan, heat 2 Tbsp. oil over medium-high heat. Add in bacon, and cook till lightly browned, 2 to 3 min. Add in leek, onion, celery, and garlic. Saute/fry mix till translucent/soft, 4 to 5 min. Add in reserved clam broth, potatoes, and heavy cream. Bring to a boil and simmer till the potatoes are tender and the sauce has thickened slightly, about 10 min. Season with salt and pepper. Cover sauce to keep hot.
- Heat remaining 2 Tbsp. oil in a 10-inch nonstick saute/fry pan over medium-high heat. Season cod on both sides with salt and pepper. Saute/fry, skin-side down, till golden brown, about 4 min. Turn, and cook for 4 min more. Meanwhile, hot sauce over medium-high heat. Add in reserved clams, and cook till heated through.
- In a medium saute/fry pan, heat 2 Tbsp. butter. Add in spinach, and cook till heated through. Season with salt and pepper. Mound spinach in the center of four oversized shallow soup bowls. Top with cod, and divide clams and sauce among bowls. Sprinkle with parsley. Serve immediately.
- This recipe yields 4 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 439g | |
| Recipe makes 4 servings | |
| Calories 408 | |
| Calories from Fat 274 | 67% |
| Total Fat 31.12g | 39% |
| Saturated Fat 11.68g | 47% |
| Trans Fat 0.06g | |
| Cholesterol 59mg | 20% |
| Sodium 133mg | 6% |
| Potassium 1130mg | 32% |
| Total Carbs 20.62g | 5% |
| Dietary Fiber 4.7g | 16% |
| Sugars 2.32g | 2% |
| Protein 7.19g | 12% |
