Skillet Cod Clams And Corn With Parsley Recipes

Steps:

• Season cod all over with salt and pepper. Sprinkle flour over a large plate and, working one at a time, press side of fillet where skin used to be into flour to thoroughly coat. Tap off excess and set on a platter, flour side up.
• Heat 2 Tbsp. oil in a large nonstick skillet with a tight-fitting lid over medium. Cook cod, floured side down, shaking skillet occasionally to prevent sticking, until flesh is opaque and starting to flake around the sides and underside is golden brown, 5-7 minutes. Carefully turn cod over and reduce heat to low. Cook until cooked all the way through (flesh should be completely opaque), about 2 minutes (thinner pieces may go more quickly). Place on platter, golden side up; take care not to break up the delicate fillets.
• Turn heat back up to medium, pour remaining 2 Tbsp. oil into skillet, and cook shallot, stirring often, until tender and golden, about 2 minutes. Add wine; cook until almost completely evaporated, about 1 minute. Add clams and cover skillet. Cook until clams open, about 5 minutes (some clams might take a few minutes longer). Uncover skillet and transfer clams, discarding any that didn't open, to platter with cod.
• Reduce heat to low and add corn and butter to skillet. Cook, stirring, until butter is melted, sauce is thick and glossy, and corn is tender, about 3 minutes. Spoon corn mixture over fish and clams. Top with parsley; squeeze lemon wedges over.

Steps:

• Heat a large, deep skillet over medium heat and add the olive oil.
• Add the celery, garlic, chorizo and crushed red pepper and saute for 3 to 4 minutes. Add the clams and white wine, season with salt and pepper, cover and steam until the clams open, 3 to 6 minutes. Discard those that don't open.
• Stir in the butter, corn, parsley and basil. Transfer to large serving bowl. Serve with the bread.

Steps:

• Use a deep 12" saute pan or Dutch oven to prepare this one skillet dish since the anchovies tend to splatter.
• Heat the saute pan to medium high; add the 2 tablspoons of olive oil and all of the contents in the jar of anchovies. Stir the anchovies till they start to break up; add the minced garlic and cook a bit to bring out the flavors.
• Add the red pepper flakes and reserved clam juice and two cans of chicken broth and bring up to a slow boil.
• Pour in the white wine and add the whole pound of spaghetti and cook till almost done. The spaghetti will absorb most of the liquid.
• When almost done to your desired tenderness add the clams and parsley. If the spaghetti has absorbed too much liquid just add more water. There is no need to add any more salt.

Steps:

• Using 1/2 cup of the flour, dredge fish, shaking off excess.
• Heat oil in a large skillet with a tight-fitting lid over medium heat. Add garlic and red pepper flakes, cooking until garlic begins to color, about 30 seconds.
• Add fish, cook for another 2 minutes, turn filets over.
• Add clams, cover and cook until shells open, 8-10 minutes.
• Discard any clams that didn't open.
• Transfer cod and clams to a dish and set aside.
• Return skillet with juices to medium heat.
• Add reserved asparagus liquid and wine to skillet, bring to a simmer.
• Whisk in remaining flour, simmer until slightly thickened, about 2 minutes.
• Stir in 1 tsp of the parsley.
• Return clams and cod to skillet, add asparagus spears and cook until all are heated through, 4-5 minutes.
• Divide sauce between 4 plates. Arrange 1 piece of fish, evenly divide clams and asparagus between plates.
• Place one egg portion on each plate. Garnish with remaining parsley.