Salt Cod and Clam Stew
TIME/SERVINGS
Total: 1 hr 30 mins, plus 1 day soaking time
Active: 15 mins
Makes: 2 light meals or 4 starters
By Max La Rivière-Hedrick
At one time, you could find salt cod—fish preserved by drying and salting—on Viking ships. Now you can find it in specialty food stores.
What to buy: Look for salt cod near the fish counter in specialty food stores. It often comes in wooden 1-pound boxes.
Game plan: Be sure to start soaking the cod and beans 1 day ahead.
- 1/2 pound salt cod
- 2 cups dried white beans (such as great Northern or cannellini beans)
- 1 tablespoon kosher salt
- 1 quart whole milk
- 1 tablespoon whole black peppercorns
- 2 bay leaves
- 1 tablespoon unsalted butter
- 2 teaspoons minced garlic (about 2 medium cloves)
- 1/2 cup diced carrot (about 1 large carrot)
- 1 1/2 cups chopped leeks, white and light green parts only
- 1 tablespoon chopped fresh thyme
- 1 pound Manila clams, scrubbed
- 1 1/2 cups dry white wine
- 1/2 teaspoon grated lemon zest
- 3 tablespoons chopped fresh Italian parsley
- Extra-virgin olive oil, for drizzling
- Place salt cod in a large glass or plastic mixing bowl with enough cold water to cover, and let soak for 24 hours in the refrigerator, changing the water two or three times. Put beans in another bowl, cover them with cold water, and let soak for 24 hours in the refrigerator.
- Drain beans. Transfer them to a medium saucepan, and add fresh cold water to cover. Bring to a simmer and cook gently (do not boil) until beans are tender, about 40 minutes. Add salt after 20 minutes. Strain beans and reserve some of the cooking liquid.
- Drain salt cod and trim off any brown flesh. Place cod in a medium saucepan and add milk, peppercorns, and bay leaves. Simmer over medium-low heat until fish is soft and flakes easily, about 20 minutes. Remove from heat, strain fish from the pan, and place in a bowl. Use a fork to flake cod into bite-size pieces. Discard milk and seasonings.
- Melt butter in a large saucepan over medium heat. Add garlic, carrot, leeks, and thyme, and cook for 3 minutes, stirring occasionally. Add clams and wine, stir, and cover. Cook just until clams open, about 7 to 10 minutes. (Discard any clams that do not open.)
- Add cod, beans, lemon zest, and parsley and stir; add some of the bean-cooking liquid if the stew seems too thick. Ladle stew into small bowls, drizzle with olive oil, and serve.
Beverage pairing: Lustau Fino Sherry Jarana, Spain. There’s a sweet richness at the heart of good salt cod and clams that needs to be addressed by the wine. But the brininess can’t be ignored. Fino sherry, always great for salty things, has enough rich fruit to do the trick. Serve it chilled.
COMMENTS | ADD YOUR OWN
Slab salt cod is better then the boxed, if you can find it. My fishmonger has it sporadically, as does the local greek/italian import place.
Slabs are usually about 2 lbs -- but it keeps forever, and is pretty easy to portion.
ditto on the slab cod
it is seen in reg supermarkets from about mid nov. till new yr
of course you MUST have nice crusty bread to go with this stew
the smell gets pretty gross
even for the zealous lot
yes it stinks lol
my wife had never had it b-4. one day i asked her to prepare the cod while i was at work so i could finish it when i got home
she called me at work gagging my co-workers and i laughed for the rest of the day
I have not made this recipe, but it sounds like it would be good. We like Salt Cod/Baccalao. NEVER use the "boxed stuff". It is AWFUL. Salt Cod varies considerably, depending on how it has been handled, and what culture it comes from. Cuban, Puerto Rican, Spanish, etc, etc, have recipes for using salt cod. Your best bet is trying to find Norwegian exported cod online...Unless you live next door to the local Quebec Cod Co-Op like we once did. Salt Cod is variable in "saltiness", ..but do not over-soak.
Soup and stew just looks wrong served in a clear bowl.
I'm about to make this today with baccala. My hisband buys i at the Friday fishmonger here in our little village in Italy. I see no reason why this shouldn't work...I'll let you know.
I've worked with salt cod in the States and "potshard" is right..it's always a crap shoot. I think this will be fine with baccala.
Okay..I made it for lunch and it was great. Here are a few suggestions. Unless you want very crunchy leeks and carrots saute them until the leaks are soft. Leeks have more flavor when cooked longer anyway.
Everything else fine. I grilled some thick slices of bread and rubbed with a clove of garlic. Served stew over that. Wonderful. Big hit with Tuscan husband.
Okay..I made it for lunch and it was great. Here are a few suggestions. Unless you want very crunchy leeks and carrots saute them until the leaks are soft. Leeks have more flavor when cooked longer anyway.
Everything else fine. I grilled some thick slices of bread and rubbed with a clove of garlic. Served stew over that. Wonderful. Big hit with Tuscan husband.
Okay..I made it for lunch and it was great. Here are a few suggestions. Unless you want very crunchy leeks and carrots saute them until the leaks are soft. Leeks have more flavor when cooked longer anyway.
Everything else fine. I grilled some thick slices of bread and rubbed with a clove of garlic. Served stew over that. Wonderful. Big hit with Tuscan husband.
Okay..I made it for lunch and it was great. Here are a few suggestions. Unless you want very crunchy leeks and carrots saute them until the leaks are soft. Leeks have more flavor when cooked longer anyway.
Everything else fine. I grilled some thick slices of bread and rubbed with a clove of garlic. Served stew over that. Wonderful. Big hit with Tuscan husband.
Okay..I made it for lunch and it was great. Here are a few suggestions. Unless you want very crunchy leeks and carrots saute them until the leaks are soft. Leeks have more flavor when cooked longer anyway.
Everything else fine. I grilled some thick slices of bread and rubbed with a clove of garlic. Served stew over that. Wonderful. Big hit with Tuscan husband.
baccala is same thing
quality ranges Lots but is is supposed to be the same product
i cann't say for sure but some of that boxed crap i wonder if the reason it is so poor in quality is that Maybe it is fish that has expired before they process it
Wow, sorry that got printed 4 times. I was having trouble with the computer.
You can buy the baccala presoaked here. It's beautiful and white. and tender/
Foodperv, I think you are right about the expiration.
all the places that you Could buy it pre-soaked (fresh) are all gone in boston's Old north-end district all the good places have been displaced by yuppie condos here