Cod and clams with coriander and cream

For shellfish haters who are wary of trying clams for the first time, this cod and clams with coriander and cream dish offers a gentle introduction to an underrated protein. Serving fish alongside the clams, allows clam skeptics to taste a little shellfish at their own pace without the commitment, like ordering a full moules mariniere. Who knows? This dish may be the one to convert the shellfish skeptics into die-hard fans!

• serves

  2

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Stream free On Demand

Pipis, Clams & Mussels

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 25 g butter
• 3 garlic cloves, finely chopped
• 3 spring onions, thinly sliced
• 1 large green chilli, thinly sliced
• 1 bunch coriander, finely chopped (stems and leaves kept separate)
• 1 cup (250 ml) dry white wine
• 150 ml thickened cream
• 1 tbsp fish sauce
• 2 x 200 g fish fillets (blue eye cod or ling)
• 1 kg clams, purged
• Crusty baguette, to serve

Instructions

1. Melt the butter in a large frying pan (with a lid) over medium heat. Fry the garlic, spring onion, chilli and coriander stems for 3 minutes, or until fragrant.
   
2. Stir through the white wine and bring to a simmer for 1 minute. Add the cream and fish sauce to the pan, return to a simmer. Add the fish fillets to the pan. Cover and simmer for 1 minute, then turn the fillets and add the clams to the pan. Cover and simmer for a further 2 minutes, or until the fish and clams are cooked through. Gently remove the fish to a serving platter, then spoon the clams around the fillets.
   
3. Return the pan to the heat and simmer the sauce until slightly thickened. Stir through the coriander leaves, then spoon the sauce over the fish and clams. Serve the cod and clams with coriander and cream with crusty bread.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Pipis, Clams & Mussels

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G