Spanish-Style Black Cod with Cockles and Beans

Featured: Black Cod/Sablefish

Chef Kay Chun, contributor to NYTCooking


(Serves 4)

  •  3 Tbsp. extra virgin olive oil
  • 3 garlic cloves, thinly sliced
  • 1 cup cooked beans
  • 1 cup halved cherry tomatoes
  • Kosher salt and pepper
  • 1 bottle clam juice (8 oz)
  • ¼ tsp pimentón (smoked paprika)
  • 2 black cod fillets (6 oz each)
  • 8 ounces cockles, scrubbed
  • 1 Tbsp. unsalted butter
  • 1 Tbsp. fresh lemon juice
  • 2 Tbsp. chopped parsley


  • Heat 2 tablespoons of the oil in a large saucepan over medium.
  • Add garlic and cook, stirring, until fragrant (1 minute).
  • Stir in beans and tomatoes and season with salt and pepper. Cook, stirring occastionally, until tomatoes soften (about 3 minutes).
  • Stir in clam juice and pimentón and bring to a boil.
  • Coat black cod with the remaining 1 tablespoon of oil and season with salt and pepper. Place fish in pan, cover and simmer over medium heat for 5 minutes.
  • Add cockles, cover and cook until cockles open and fish is cooked through (about 3 minutes longer).
  • Transfer fish to 2 shallow bowls.
  • To pan, add butter, lemon juice and parsley and mix well.
  • Spoon cockles and sauce over fish.