Chef Jeremy Sewall’s Baked New England Cod with Littleneck Clam & Bacon Ragout

In Episode 9 of Season 2, chef Jeremy Sewall cooks a coastal New England meal in Jean-Marc’s French-inspired kitchen in Nahant, Massachusetts. The award-winning Boston chef is the owner of Island Creek Oyster Bar, Lineage, Row 34 Portsmouth, Row 34 Fort Point and Les Sablons. In this segment, host Parker Kelley talks to Sewall about Les Sablons, his latest venture in Cambridge, and about using the freshest local ingredients from standbys such as Red’s Best in Boston’s Seaport. His baked New England cod with littleneck clam and bacon ragout is the ideal dish for the warm weather ahead.

Baked New England Cod with Littleneck Clam & Bacon Ragout

Ingredients

4 – 6 oz pieces cod filet
1 tbsp Dijon mustard
½ cup breadcrumbs
12 littleneck clams, washed
2 tablespoons canola oil
1/2 cup blanched and peeled fava beans
1/2 cup blanched English peas
1/2 cup blanched and sliced asparagus
1/2 cup cooked fingerling potatoes, cut into1/4 inch circles
1 tablespoon chopped garlic
1/2 cup white wine
2 tablespoons butter
1 tablespoon of lemon juice
2 tablespoons chopped parsley
Salt and pepper to taste

Directions

Set oven to 350 degrees – brush each piece of fish with Dijon and sprinkle with breadcrumbs, season with salt and pepper. Bake for 10 minutes. While the fish is cooking warm the canola oil in a pan and lightly toast the garlic, add the clams and white wine; cover and steam until the clams are open.  Remove the clams and add the favas, peas, potatoes and asparagus and let warm through, add the butter and stir in until the butter is melted.  Finish with parley and lemon juice and season with salt and pepper. Divide the vegetable mixture among the center of 4 serving bowls, place the clams around and spoon the sauce from the pan over the clams.  Place the fish on top and serve.  

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