Haddock and Clams with White Wine, Potatoes and Escarole

The inspiration for this dish comes from Galicia, a coastal region in northern Spain. A simple stew of vegetables is slowly simmered with bits of salt cod, and the result is a subtle yet satisfying soup. In this variation, I add seared chunks of haddock fillet and littlenecks which add delicious flavor and protein to this rustic dish.
Photography By Chip Riegel | September 02, 2015

Ingredients

  • ½ pound salt cod, cut into small pieces
  • 1 small onion, peeled and sliced
  • 1 medium leek, cut into thin rounds and rinsed well
  • 2 russet potatoes, peeled and cut into half-rounds
  • 1 small head escarole, stem removed, chopped and rinsed well
  • 2 large cloves garlic, chopped
  • ½ cup olive oil, plus more for serving
  • 1 cup white wine
  • 1 teaspoon fresh thyme leaves
  • 4 cups water
  • 1 (15-ounce) can white beans, drained
  • Kosher or sea salt
  • Freshly ground black pepper to taste
  • Pinch red pepper flakes
  • 1 lemon
  • 8 (3- to 4-ounce) fresh boneless, skinless thick haddock or cod filets
  • 1 tablespoon canola oil
  • 32–40 littleneck clams, scrubbed
  • Minced parsley or chives for garnish
  • Focaccia bread

Instructions

Soak the salt cod in cold water in a large bowl for 4 hours, changing the water 3 times, and then drain, discarding the water.

Place the salt cod, onion, leeks, potatoes, escarole, garlic, olive oil, wine, thyme and water in a large stockpot, bring to a boil, reduce heat and let it simmer gently for about 1 hour. The russet potatoes should just start to thicken the stew. Add the beans and season to taste. (Can be made a day in advance, refrigerated overnight.)

When ready to serve, heat 1 tablespoon canola oil in a large sauté pan over medium-high heat. Add 4 fish fillets at a time (without crowding, so they brown properly) and sear until golden on 1 side, then remove to a plate next to stove. Repeat for next 4 filets. Return fish to skillet, seared side up, add clams, cover and heat until clams are open.

Meanwhile, double-check the broth for seasoning, adding a sprinkle of salt or a squeeze of lemon juice if necessary (and you might want to add some of the liquid from the sauté pan to the soup pot).

To serve, ladle broth in 8 warm shallow bowls and place a cod filet and 4–5 clams in each with a sprinkle of parsley or chives, a drizzle of olive oil and a wedge of lemon. (You can also offer this buffet style and let guests serve themselves.) Serve with thick slices of toasted focaccia to soak up the broth.


Recipe by Steve Johnson, The Red Dory, Tiverton

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Ingredients

  • ½ pound salt cod, cut into small pieces
  • 1 small onion, peeled and sliced
  • 1 medium leek, cut into thin rounds and rinsed well
  • 2 russet potatoes, peeled and cut into half-rounds
  • 1 small head escarole, stem removed, chopped and rinsed well
  • 2 large cloves garlic, chopped
  • ½ cup olive oil, plus more for serving
  • 1 cup white wine
  • 1 teaspoon fresh thyme leaves
  • 4 cups water
  • 1 (15-ounce) can white beans, drained
  • Kosher or sea salt
  • Freshly ground black pepper to taste
  • Pinch red pepper flakes
  • 1 lemon
  • 8 (3- to 4-ounce) fresh boneless, skinless thick haddock or cod filets
  • 1 tablespoon canola oil
  • 32–40 littleneck clams, scrubbed
  • Minced parsley or chives for garnish
  • Focaccia bread
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