Cod and Corn With Old-Bay Butter
This one-pot seafood dinner is inspired by the New England clambake, a festive meal cooked in a fire pit and enjoyed with melted butter. Here, cod and corn cook in a garlicky broth of bottled clam juice for instant shellfish flavor. A final swirl of paprika-spiked Old-Bay butter adds smoky depth to the dish, usually brought by smoldering logs. Leftover butter can be refrigerated or frozen for later use; it’s great on roasted potatoes and grilled shrimp or steak.
- Serves: 4 persons
- 3tablespoons extra-virgin olive oil
- 1large shallot, thinly sliced
- 8ounces cherry or grape tomatoes
- Kosher salt and black pepper
- 3garlic cloves, thinly sliced
- 1(8-ounce) bottle clam juice
- 2ears corn, shucked and cut into 1-inch segments
- 4tablespoons unsalted butter, at room temperature
- 1teaspoon Old Bay seasoning
- ¼teaspoon smoked paprika
- 1 ½pounds cod fillet, cut into 2-inch pieces
- 2tablespoons thinly sliced scallions, plus more for garnish
- Warm crusty bread, for serving
Step 1In 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 2Add 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 3Meanwhile, in a small bowl, combine butter, Old Bay, paprika and remaining 1 tablespoon oil; mix well.
Step 4Season 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 5Divide 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.