Cod and Corn With Old-Bay Butter
Published August 15, 2021
Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
3 tablespoons extra-virgin olive oil
1 large shallot, thinly sliced
8 ounces cherry or grape tomatoes
Kosher salt and black pepper
3 garlic cloves, thinly sliced
1 (8-ounce) bottle clam juice
2 ears corn, shucked and cut into 1-inch segments
4 tablespoons unsalted butter, at room temperature
1 teaspoon Old Bay seasoning
¼ teaspoon smoked paprika
1 ½ pounds cod fillet, cut into 2-inch pieces
2 tablespoons thinly sliced scallions, plus more for garnish
Warm crusty bread, for serving
Nutritional analysis per serving (4 servings)
24 grams carbs; 104 milligrams cholesterol; 465 calories; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams saturated fat; 24 grams fat; 3 grams fiber; 932 milligrams sodium; 39 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a large pot, heat 2 tablespoons oil over medium. Add shallot and cook, stirring occasionally, until softened, about 3 minutes. Add tomatoes, season with salt and pepper, and cook, stirring occasionally, until tomatoes soften, about 3 minutes. Stir in garlic until fragrant, about 1 minute.
- Step 2
Add clam juice and corn, and bring to a boil over high. Cover, reduce heat to medium and cook until corn is tender, about 3 minutes.
- Step 3
Meanwhile, in a small bowl, combine butter, Old Bay, paprika and remaining 1 tablespoon oil; mix well.
- Step 4
Season cod with salt and pepper, and add to pot. Cover and cook until cod is flaky and cooked through, about 5 minutes. Stir in scallions and 1 tablespoon of the Old Bay butter; season with salt and pepper.
- Step 5
Divide everything among four bowls. Garnish with more scallions and season with black pepper. Spread some Old Bay butter over warm crusty bread and serve alongside.
Private Notes
Comments
Excellent, colorful and simple. Added a pinch or two of crushed red pepper, a tablespoon of white wine, a handful of green beans when fish was put in the pot, and the zest of one lemon ( served with lemon wedges for a brightness of flavor). Also, toasted lightly oiled bread slices on hot outdoor grill for crispy slight carbonization.
The reason it calls for segment of corn on the cob may be that the cobs add anther layer of flavor that would be lost with only the kernels. I will remove the corn but will throw the cobs into the pot to infuse the broth and the remove them before serving
This was delicious, but I added almost all the Old Bay Butter at the clam juice step. Super tasty to do this if you like Old Bay
We have a lot of frozen halibut and this is a great way to cook it without it drying out, though you should only cook for 1-2 minutes after you add the fish. Use the cob segments- it’s summer and It won’t kill you to pick them up! Clam stock makes it more flavorful, but sure, use whatever stock you have. I have made this numerous times as written, and everyone loves it!
Terrific recipe! I’ve adapted it to be easy to cook for campfires. Pre cook boiler potatoes, grill corn separately. Pre blend spices garlic butter and thyme. Throw tomatoes a can of clams a splash of beer fish and butter mixture into a Dutch oven over flames, add fresh clams to the fire if you have them. Pour over potatoes and corn it’s delicious and easy to transport and serve and most everything is prepared in advance.
Delicious and easy. I did like a lot of others and took the corn off the cobs but still simmered them with everything. I also started with sautéing some andouille and then removed it and started at the beginning with a touch less olive oil. Added it back in with about a minute left and before the old bay butter