Pan Fried Cod with Chorizo and Littleneck Clams
You see how we prepare each dish and then get to eat each of the dishes we make..really gives you an opportunity to try dishes you might not otherwise try. As always we introduce new ingredients into the mix as well... Students love to tell me the dishes they have made at home from doing them in class..
In a large skillet heat 1 T of olive oil over medium heat.
Add 1 clove of minced garlic
Cook 1 minute then add 1/2 C white wine, 2 sprigs fresh thyme
1/8 cup fresh parsley
1/2t red pepper flake
2-3 lb. littleneck clams
Increase heat to med-high and cover.
Discard unopened clams..Strain Reserve liquid..
In same skillet add 1 T olive oil
Add 1 + C of sliced chorizo..stirring occasionally until fat
Add 3 red peppers sliced thin to skillet and cook for an additional 10 minutes
NOW add the reserved clams and reserved juices to the sausage mixture.
To finish add 4 T butter..plus T olive oil to skillet..
Dredge in flour 4 skinless cod fillets (6-8 oz. each) seasoned with salt & white pepper..shake off excess.
Cook about 4 minutes per side..combine in oven proof dish cod to clam-sausage mixture and put to finish in 400 degree oven.
Fish should be flaky. You could add tomatoes to this dish for added flavor. Season dish with sea salt..