Skillet Cod Clams Corn Parsley (Print Version)
Cod fillets, clams, and corn simmered with shallots, wine, and parsley for a vibrant, summery skillet dish.
# Ingredients:
→ Main Ingredients
01 -
1 1/4 lb skinless cod fillet, cut into 4 pieces, patted dry
02 -
Kosher salt
03 -
Freshly ground pepper
04 -
1/3 cup all-purpose flour
05 -
4 Tbsp extra-virgin olive oil, divided
06 -
1 large shallot, finely chopped
07 -
1/3 cup dry white wine
08 -
12 littleneck clams, scrubbed
09 -
2 medium ears of corn, kernels cut from cobs (1–1¼ cups)
10 -
3 Tbsp unsalted butter, cut into pieces
11 -
1/4 cup chopped parsley
12 -
Lemon wedges, for serving
# Steps:
01 -
Season cod with salt and pepper. Sprinkle flour on a large plate and press the side of each fillet where the skin was removed into the flour to coat thoroughly. Tap off excess flour and place fillets on a platter with the floured side up.
02 -
Heat 2 Tbsp of olive oil in a large nonstick skillet over medium heat. Place cod fillets floured side down and cook, shaking the skillet occasionally, until the flesh is opaque and golden brown, approximately 5–7 minutes. Carefully flip fillets, reduce heat to low, and cook until fully opaque, about 2 minutes. Transfer to a platter with the golden side up, taking care to keep the fillets intact.
03 -
Turn heat back to medium and add 2 Tbsp of olive oil to the skillet. Cook shallots, stirring often, until tender and golden, about 2 minutes. Add white wine and simmer until almost entirely evaporated, approximately 1 minute. Add clams and cover skillet. Cook for about 5 minutes until clams open fully, discarding any that do not open. Transfer clams to the platter with the cod.
04 -
Reduce heat to low and add corn kernels and butter to the skillet. Stir until the butter is melted and the sauce is thick and glossy, about 3 minutes. Ensure corn is tender before spooning the mixture over the cod and clams.
05 -
Top the dish with chopped parsley and serve with lemon wedges for squeezing over just before eating.
# Helpful Notes:
01 -
Ensure clams are properly scrubbed before cooking to remove any sand or debris.