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Casco Cod with Cockles
and Meyer Lemon
Makes 4 Servings
*1 tablespoon olive oil
*2 cloves fresh garlic, peeled and thinly sliced
*1/4 teaspoon chili flakes
*1 3/4 pounds fresh cod, boned, skinned and cut into 4 equal pieces
*1/2 cup dry white wine
*1/2 cup fresh clam broth or light fish stock
*1 1/2 pounds cockles, washed twice in cold water
*2 tablespoons sweet butter, softened
*Salt and freshly ground black pepper
*1 small Meyer lemon, sliced paper thin
*1 tablespoon fresh tarragon leaves, picked, washed and dried
*1/2 bunch fresh chervil, pluches (tiny bundles)
1In a non-reactive shallow saucepan over medium heat, warm oil, garlic and chili flakes.
2Add fish, moving around not to stick. Add wine and broth and bring to a very low simmer for 1 minute; then flip fish over.
3Add cockles and keep a slow simmer; cover and cook until cockles are open, about 2 1/2 minutes.
4Remove fish and reserve warm. Remove cockles from broth, reserving 20 for garnish in the shell. Remove the rest from the shell and keep with the fish.
5Bring the remaining sauce to a boil and reduce by 1/4. Add butter and season with salt and black pepper. (Be careful with the salt, as clams are salty.)
6To assemble, place the fish in the center of a large plate, place shell cockles around with clean cockles on top of fish. Scatter the lemons and herbs over all; pour sauce over top and serve.
Chef Ed Brown, The Sea Grill, New York, NY