1490. BACON-WRAPPED COD with LITTLENECK CLAMS

serves two


4 small fillets of blue cod, skin and bones removed
4 rashers streaky bacon or smoked pork belly
3 tablespoons olive oil
1/4 cup white wine
1/2 cup cream
10 New Zealand littleneck clams, washed
chopped garden herbs including parsley, chives, chervil. etc.

Preheat oven to 350 degrees F. Lay two cod fillets together for each portion and wrap two slices of streaky bacon around the centers. Place the two portions of bacon wrapped cod fillets in an ovenproof frying pan and drizzle with olive oil. Select a pan that fits the portions snugly. Roast in hot oven until the bacon begins to crisp and the cod is almost cooked. Remove from the oven to the stove top on a moderate heat, deglaze (lift the flavors from the bottom of the pan) with the white wine while the cod is still in the pan. Allow to boil, then add the cream. (This should come halfway up the cod fillets.) Add clams. Boil gently until the sauce begins to thicken slightly and the clams open, then add chopped herbs, ground black pepper and salt. Serve with steamed seasonal vegetables and freshly dug new-season potatoes.


bacon recipe courtesy of: Fleur's Place by Fleur Sullivan, Paul Sorrel and Graham Warman | Homer News, 3482 Landings Street, Homer, Alaska 99603-7999, March 4, 2009