Cod with White Beans & Clams
in Saffron Broth
 

Our New York clients thank us for offering "better fish" than they often eat in many of their hometown restaurants. Local clients appreciate the same freshness and simplicity in our aquatic cooking. We thank True World Foods for great fish and Jesse Frederick, chef de cuisine, and Jeff Everroad, Gigi sous chef, for knowing exactly how to dress and perfectly cook these gifts from the sea.

Makes 4 Servings

• 2 tablespoons olive oil
• 1 carrot, diced
• 1 celery stalk, diced
• 1/2 small onion, diced
• 2 cups shrimp shells*
• 1/4 teaspoon saffron
• 1/2 cup dry white wine
• 4 cups water
  

     Cod with Clams and White Beans:

• 4 6-ounch cod filets
• salt and freshly ground black pepper
• 2 tablespoons olive oil
• 12 Manila clams or cockles, cleaned
• 8 cherry tomatoes
• 1/2 cup dry white wine
• 1 1/2 cups cooked white beans (cooked from dry or canned, rinsed and drained)
• 3 cups Saffron Broth
• 2 tablespoons fresh chopped parsley
  

1. Ask your fish monger for shells or purchase 1 pound of shrimp and prepare shrimp in another dish.

2. Heat the olive oil in a medium saucepan. Add the celery, carrots, and onion. Cook, stirring often, until vegetables soften, 3 to 4 minutes. Add shrimp shells and saffron, and cook, stirring, 1 minute. Add white wine and cook until reduced to a few tablespoons. Add water, bring to a boil, then reduce heat and simmer uncovered 20 minutes, stirring and skimming the surface occasionally (Can be made 1 day ahead; cover and refrigerate).

3. Strain broth into a large bowl, pressing on solids with the back of a wooden spoon to release as much liquid as possible; discard solids. Return broth to saucepan, and bring to a simmer.

4. Prepare the cod, heat the olive oil in a large sauté pan (preferably nonstick) over medium-high heat. Season the fish with salt and pepper and place filet side down in the pan. Cook until golden brown, about 3 minutes, then turn filets and add the clams and cherry tomatoes to the pan. Cook, shaking the pan here and there, for 1 to 2 minutes, then add white wine. When wine is reduced to about 2 tablespoons add beans and Saffron Broth. Cover and simmer until the fish is just cooked, 4 to 5 minutes, and the clams open. Carefully transfer the fish to shallow bowl. Add the parsley to the sauté pan with the beans and calms, and adjust seasoning to taste with salt and pepper. Spoon the mixture around the fish. Serve immediately.