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Crusty Broiled Cod with Littlenecks and Chouriço

5.0(202)

You can substitute linguica, or even Spanish chorizo, for the Portuguese chouriço here. If any of the clams don't open, it's safest to toss them. Eat the lemon quarters as is (the rinds soften and sweeten under the flame) or squeeze the juice over the fish, as you wish.

by John Willoughby, Chris Schlesinger

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Dinner, Main Course

Servings

4 servings

Total time

40 min

Calories / serving

351 kcal

Ingredients (13)

serves

1/2 cup panko, lightly toastedpanko
1/4 cup chopped parsleyparsley
3 tablespoons minced garlicgarlic
1 tablespoon lemon zestlemon
1/4 cup extra-virgin olive oil, dividedolive-oil
4 5-ounce pieces cod fillet, about 1 to 1 1/2 inches thick
1 lemon, quarteredlemon
2 tablespoons medium or hot smoked paprikapaprika
Saltsalt
Cracked black pepperpepper
1/2 pound chouriço, diced medium
12 littleneck clams, well washedclam
1/2 cup dry white winewhite-wine

Instructions (5 steps)

01Heat broiler (to high if you have the option).
02Combine panko, parsley, garlic, lemon zest and 2 tablespoons of olive oil in a small bowl, mix well and set aside.
03Rub cod and lemon quarters all over with remaining oil, sprinkle with paprika, salt and pepper, then place in 9-by-12-inch shallow baking dish or disposable foil pan. Arrange chouriço and clams around cod and pour in wine. Place under broiler on top rack (about 3 to 4 inches from flame) and broil, turning dish back to front after about 5 minutes, until fish is almost opaque and littlenecks are open, 10 to 12 minutes.

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