Cod, Clam and Artichoke Skillet with Saffron Potato Cream and Lemon

Instructions

1. 1

   1. Pat the cod fillets dry with paper towels and season them with 1/2 teaspoon salt and the black pepper. Let them sit while you prepare the remaining ingredients.

2. 2

   2. In a large deep skillet or casserole, heat the olive oil and butter over medium heat. Add the shallot and cook for 3 minutes until translucent. Stir in the garlic and cook 30 seconds more.

3. 3

   3. Add the diced potato and saffron threads. Stir for 1 minute so the potato is coated in the aromatics.

4. 4

   4. Pour in the white wine and let it simmer for 2 minutes to cook off part of the alcohol. Add the hot fish stock, bring to a boil, then reduce to medium-low heat. Cook for 10 to 12 minutes, until the potato is tender.

5. 5

   5. Carefully transfer about one third of the potato and liquid to a blender, add the heavy cream, and blend until smooth. Return this mixture to the skillet and stir well to create a creamy sauce.

6. 6

   6. Add the artichoke hearts, lemon zest, and 1 tablespoon lemon juice. Taste and adjust the salt if needed.

7. 7

   7. Nestle the cod fillets into the sauce and arrange the clams around them. Cover the skillet and cook over medium-low heat for 8 to 10 minutes, until the cod is opaque and flakes easily and the clams have opened. Discard any clams that do not open.

8. 8

   8. If you prefer to finish it in the oven, preheat to 200 °C / 400 °F during step 6 and bake the covered skillet for 8 to 10 minutes.

9. 9

   9. Turn off the heat, add the remaining tablespoon of lemon juice and the chopped parsley. Gently shake the skillet to combine without breaking up the fish too much.

10. 10

    10. Serve hot, giving each plate cod, clams, artichokes, and plenty of saffron, potato, and lemon cream.