A lemony sauce coats rice, clams, and cod in this delicious version of a traditional Greek favorite. If the rice soaks up all of the sauce, add a little more chicken stock.

How to Make It

Step 1

In a large saucepan, combine the broth, onion, carrots, and dill. Bring to a boil and cook, partially covered, over moderately low heat for 5 minutes. Stir in the rice and continue cooking, partially covered, until the rice is just done, about 15 minutes.

Step 2

Discard any clams that are broken or do not clamp shut when tapped. Put the clams and water into a medium saucepan. Cover and bring to a boil over high heat. Cook, shaking the pot occasionally, just until the clams open, about 3 minutes. Remove the open clams and continue to cook, uncovering the saucepan as necessary to remove the clams as soon as their shells open. Discard any that do not open.

Step 3

Carefully pour the clam-cooking liquid into the rice mixture, leaving any grit in the bottom of the saucepan. Add the fish, peas, salt, and pepper; bring to a simmer. If necessary, add more of the chicken broth to just cover the fish. Simmer, uncovered, until the fish is just done, about 2 minutes.

Step 4

In a medium stainless-steel bowl, whisk together the eggs and lemon juice until frothy. Pour most of the hot liquid from the fish stew in a thin stream into the egg mixture, whisking. Pour the egg mixture back into the saucepan, stirring gently so as not to break up the fish. Gently stir in the clams in their shells.

Step 5

Wine Recommendation: The aggressive, grassy flavor and sprightly acidity found in most sauvignon blancs will work well with the assertive dill here. A Sancerre or other sauvignon-blanc-based wine from elsewhere in France's Loire Valley is a good choice.

Quick From Scratch Fish & Shellfish

Ratings & Reviews

Onecentinvegas's Review

August 11, 2012
I thought this dish was DA BOMB! My husband, on the other hand, didn't like it. He isn't into fish stews and such. I liked it so much that I ate all the leftovers. Probably won't make again, not because it wasn't delicious, but because I doubt my husband will eat it the next time. Too bad, 'cause it is waaaaaay good!

JoshyStevenson's Review

October 08, 2010
I would love to Prepare this recipe again and again, belive me it one of the best recipe i had

jnjhill's Review

October 21, 2009
This was a hit in our house. The lemon makes it quite tangy, which works well with the seafood.