Ingredients for Skillet Cod, Clams, and Corn with Parsley

• 575g skinless cod fillet, cut into 4 pieces, patted dry

• Sale kosher, pepe macinato fresco

• 80ml di farina semplice

• 60ml olio extravergine d'oliva, diviso

• 1 scalogno grande, tritato finemente

• 80ml di vino bianco secco

• 12 littleneck clams, scrubbed

• 2 medium ears of corn, kernels cut from cobs (230 to 275g )

• 3 cucchiai di burro non salato, tagliato a pezzi

• 1/4 tazza di prezzemolo tritato

• Spicchi di limone (per servire)

Season cod all over with salt and pepper. Sprinkle flour over a large plate and, working one at a time, press side of fillet where skin used to be into flour to thoroughly coat. Tap off excess and set on a platter, flour side up.

Heat 2 tablespoons oil in a large nonstick skillet with a tight-fitting lid over medium. Cook cod, floured side down, shaking skillet occasionally to prevent sticking, until flesh is opaque and starting to flake around the sides and underside is golden brown, 5–7 minutes. Carefully turn cod over and reduce heat to low. Cook until cooked all the way through (flesh should be completely opaque), about 2 minutes (thinner pieces may go more quickly). Place on platter, golden side up; take care not to break up the delicate fillets.

Turn heat back up to medium, pour remaining 2 tablespoons oil into skillet, and cook shallot, stirring often, until tender and golden, about 2 minutes. Add wine; cook until almost completely evaporated, about 1 minute. Add clams and cover skillet. Cook until clams open, about 5 minutes (some clams might take a few minutes longer). Uncover skillet and transfer clams, discarding any that didn’t open, to platter with cod.

Reduce heat to low and add corn and butter to skillet. Cook, stirring, until butter is melted, sauce is thick and glossy, and corn is tender, about 3 minutes. Spoon corn mixture over fish and clams. Top with parsley; squeeze lemon wedges over.

Avvertenza

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