Cod-and-Clam Avgolemono Stew
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.
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.
Discard any clams that are broken or do not clamp shut when tapped.
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.
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.
Carefully pour the clam-cooking liquid into the rice mixture, leaving any grit in the bottom of the saucepan.
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.
In a medium stainless-steel bowl, whisk together the eggs and lemon juice until frothy.
Pour most of the hot liquid from the fish stew in a thin stream into the egg mixture, whisking.
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.
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.
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.
Rabble Pinot GrisLate morning fog, continually cool days and chilling afternoon winds add to a delicate yet flavorful wine. This Pinot Gris has a light golden color and a complex, fruit-scented nose that revealslayers of mango, jasmine tea, cinnamon, and cantaloupe. Smooth, light toasted walnut and honey balance the fruits, and give way to a crisp, lingering finish full of freshly cut grass and peaches.