Cod-and-Clam Avgolemono Stew

Name: Cod-and-Clam Avgolemono Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 carrots, cut into 1/4-inch dice; 680 grams cod fillets, cut into 1-inch pieces; 2 teaspoons dried dill; 3 larges eggs; 0 teaspoons fresh-ground black pepper; 3 Tbsps lemon juice; 16 littleneck clams, scrubbed; 1 onion, chopped; 237 milliliters frozen petite peas; 79 milliliters rice; 2 teaspoons salt; 710 milliliters canned low-sodium chicken broth or homemade stock, more if needed; 118 milliliters water

Cod-and-Clam Avgolemono Stew might be just the main course you are searching for. This gluten free, dairy free, and pescatarian recipe serves 4. One serving contains 316 calories, 39g of protein, and 5g of fat. From preparation to the plate, this recipe takes about 45 minutes. 1 person found this recipe to be delicious and satisfying. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up water, lemon juice, stock, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

In a large saucepan, combine the broth, onion, carrots, and dill. Bring to a boil and cook, partially covered, over moderately low heat for 5 minutes. Stir in the rice and continue cooking, partially covered, until the rice is just done, about 15 minutes.

Ingredients you will need

Carrot

Broth

Onion

Dill

Rice

Equipment you will use

Sauce Pan

Discard any clams that are broken or do not clamp shut when tapped.

Ingredients you will need

Clams

Put the clams and water into a medium saucepan. Cover and bring to a boil over high heat. Cook, shaking the pot occasionally, just until the clams open, about 3 minutes.

Ingredients you will need

Clams

Water

Equipment you will use

Sauce Pan

Pot

Remove the open clams and continue to cook, uncovering the saucepan as necessary to remove the clams as soon as their shells open. Discard any that do not open.

Ingredients you will need

Pasta Shells

Clams

Equipment you will use

Sauce Pan

Carefully pour the clam-cooking liquid into the rice mixture, leaving any grit in the bottom of the saucepan.

Ingredients you will need

Rice

Equipment you will use

Sauce Pan

Add the fish, peas, salt, and pepper; bring to a simmer. If necessary, add more of the chicken broth to just cover the fish. Simmer, uncovered, until the fish is just done, about 2 minutes.

Ingredients you will need

Chicken Broth

Pepper

Fish

Peas

Salt

In a medium stainless-steel bowl, whisk together the eggs and lemon juice until frothy.

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Lemon Juice

Egg

Equipment you will use

Whisk

Bowl

Pour most of the hot liquid from the fish stew in a thin stream into the egg mixture, whisking.

Ingredients you will need

Fish Stew

Egg

Equipment you will use

Whisk

Pour the egg mixture back into the saucepan, stirring gently so as not to break up the fish. Gently stir in the clams in their shells.

Ingredients you will need

Pasta Shells

Clams

Fish

Egg

Equipment you will use

Sauce Pan

Wine Recommendation: The aggressive, grassy flavor and sprightly acidity found in most sauvignon blancs will work well with the assertive dill here. A Sancerre or other sauvignon-blanc-based wine from elsewhere in France's Loire Valley is a good choice.

Ingredients you will need

Sancerre

Dill

Wine

Equipment

Ingredients

Servings:

carrots, cut into 1/4-inch dice 680grams

cod fillets, cut into 1-inch pieces 2teaspoons

dried dill 3larges

eggs 0teaspoons

fresh-ground black pepper 3Tbsps

lemon juice 16

littleneck clams, scrubbed 1

onion, chopped 237milliliters

frozen petite peas 79milliliters

rice 2teaspoons

salt 710milliliters

canned low-sodium chicken broth or homemade stock, more if needed 118milliliters

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Cod on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Rabble Pinot Gris. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 20 dollars per bottle.