Spanish-Style Black Cod with Cockles and Beans
Featured: Black Cod/Sablefish
Chef Kay Chun, contributor to NYTCooking
Ingredients
(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
Instructions
- 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.