Name: Ten-Minute Salt Cod with Corn and Littleneck Clams
Yield: 4
Ingredients: 4 skinless center-cut cod fillets -; 1/2 c. kosher salt -; 2 ear corn -; 1 tbsp. unsalted butter -; 1 tsp. freshly squeezed lemon juice -; Freshly ground white pepper -; 1/4 c. extra-virgin olive oil -; Wondra flour -; 20 littleneck clams -; 2 clove garlic -; 2 sprig cilantro -; 1 sprig thyme -; 1/2 c. dry white wine -; 1/2 tsp. smoked sweet paprika -; 1 tbsp. chopped parsley -; Crusty bread -

Ten-Minute Salt Cod with Corn and Littleneck Clams

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Ingredients for - Ten-Minute Salt Cod with Corn and Littleneck Clams

1. 4 skinless center-cut cod fillets -

2. 1/2 c. kosher salt -

3. 2 ear corn -

4. 1 tbsp. unsalted butter -

5. 1 tsp. freshly squeezed lemon juice -

6. Freshly ground white pepper -

7. 1/4 c. extra-virgin olive oil -

8. Wondra flour -

9. 20 littleneck clams -

10. 2 clove garlic -

11. 2 sprig cilantro -

12. 1 sprig thyme -

13. 1/2 c. dry white wine -

14. 1/2 tsp. smoked sweet paprika -

15. 1 tbsp. chopped parsley -

16. Crusty bread -

How to cook deliciously - Ten-Minute Salt Cod with Corn and Littleneck Clams

1. Stage

Set the cod on a plate and cover all over with the salt. Let stand for exactly 10 minutes. Rinse off the salt and pat the cod dry.

2. Stage

Meanwhile, bring a medium saucepan of water to a boil. Add the corn and cook for 2 minutes; drain and pat dry. Cut the kernels off the cobs. In a small skillet, toss the corn with the butter and lemon juice and season with white pepper. Cook until heated through, about 1 minute.

3. Stage

In a large, deep nonstick skillet, heat the olive oil. Dust the cod with Wondra flour and season with white pepper. Add the fish to the pan, skinned side down, and cook over high heat until golden, about 4 minutes. Flip the cod and cook over moderate heat for 1 minute. Add the clams, garlic, cilantro, and thyme and season with pepper. Add the wine, cover, and cook over moderate heat until the clams open and the fish is cooked through, about 6 minutes. Discard the herb sprigs and any clams that do not open.

4. Stage

Rewarm the corn and spoon it into 4 shallow bowls. Top with the cod and sprinkle with the smoked paprika. Spoon the clams and broth all around and garnish with the parsley. Serve with crusty bread. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.