Cod Braised with Clams, Linguiça, and Potatoes
Ken Duckworth, chef at Duckworth's Bistrot in Gloucester, Massachusetts, presents a Portuguese-style cod dish. It's as suitable for fishermen setting out to sea in the morning as for those who can choose to linger over what Ken calls its "good, clean taste."
- 12 small fingerling potatoes (about 1 pound)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 medium carrot, chopped
- 3 garlic cloves, chopped
- 8 ounces linguiça, andouille, or chorizo sausage, sliced
- 2 cups clam juice
- 1 teaspoon tomato paste
- 12 littleneck clams
- 4 (6-ounce) cod fillets
- 1 tablespoon fresh lemon juice
- Boil potatoes in salted water 10 minutes or until tender; drain.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 3 ingredients; cook 3 minutes or until almost tender. Add sausage, and cook 3 minutes. Add clam juice and tomato paste; bring to a boil. Add clams, reduce heat, and simmer 3 minutes. Add cod, and simmer, covered, 4 to 5 minutes or until fish flakes easily when tested with a fork. Add potatoes, and cook 1 to 2 minutes or until heated through. Drizzle evenly with lemon juice before serving.
- Wine note: A lovely, all-purpose wine to pair with this cod recipe is the Chateau Ste. Michelle 2004 Horse Heaven Sauvignon Blanc ($18). If you want to expand your vino repertoire, try Rosé of Cabernet Sauvignon, 1+1=3, 2004, Penedes, Spain ($12), recommended by Michael Flynn, wine director and sommelier for Kinkead's Restaurant in Washington, D.C.
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