Smoked cod with white beans, clams and parsley

Smoked cod with white beans, clams and parsley

By
From
Grill Smoke BBQ
Serves
4
Photographer
Kris Kirkham

Here we salt-cure the cod before cold-smoking it with oak chips. The cod is then grilled to smoky deliciousness. This dish was inspired by the cuisine of the Spanish Basque Country, where cod, parsley and clams are considered the holy trinity of the gastronomic world.

Ingredients

Quantity Ingredient
cold-smoking device
some fine oak wood chips
4 x 100g fillets of cod, skin on
40g see method for ingredients
200g dried white beans, soaked overnight
or 400g good-quality, cooked white beans, rinsed and drained
1 large shallot, finely sliced
1 garlic clove, chopped
100ml dry cider
200g clams in the shell, scrubbed
50g unsalted butter
1 small bunch flat-leaf parsley, roughly chopped
1/2 lemon, juiced
olive oil, for cooking
sea salt
black pepper

Method

  1. Place the cod on a tray or plate and scatter over the dry cure. Ensure the fish is coated all over with the cure, then cover and leave in the fridge for 1 hour.
  2. Set up the cold-smoking device in the barbecue with the wood chips and get it going. Remove the cod and rinse very briefly under cold water to remove any excess cure. Place the fillets, skin-side down, on the grill, then close the lid and vent of the barbecue and cold-smoke for 1 hour and 20 minutes. Transfer the smoked cod to a clean tray or plate, cover and leave in the fridge to rest for at least 6 hours, or overnight.
  3. If you are using dried white beans, cook them in simmering unsalted water for about 1½ hours or until tender, then drain well and reserve.
  4. Light and set the barbecue for direct/indirect cooking.
  5. Place a medium saucepan in the direct heat zone and add a lug of olive oil. Add the shallot and garlic and cook gently, without colouring, until soft (you may need to move the pan into the indirect zone to regulate the heat). Pour in the cider, then tip in the clams. Cover the pan and steam until the clams open, discarding any that don’t. Use a slotted spoon to transfer the clams to a bowl, leaving the cider and cooking liquid in the pan. Add the beans to the pan, along with the butter and parsley, and leave to simmer gently while you cook the cod.
  6. Season the smoked cod fillets and brush with olive oil, then place them, skin-side down, on the grill. Cook for 2–3 minutes on each side, depending on the thickness of the fillets. When it is done, the flesh should be opaque with a nicely charred and caramelized exterior. Squeeze over some lemon juice.
  7. Tip the clams back into the pan with the beans to heat through. Check the seasoning and add a squeeze of lemon juice, if it needs it, then divide the beans and clams evenly between the plates. Sit the cod on top and serve.

Serve with

  • Chilli-spiked grilled mackerel with lemon pickle, young spinach and sumac; Slow-cooked chicken legs with polenta, gorgonzola and oregano
Tags:
Ember Yard
Salt Yard
Dehesa
Opera Tavern
Soho restaurants
Italian
French
small plates
tapas
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