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.
- Total:
- Serves: 4 persons
Ingredients
- 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
Instructions
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.