Cod and Clams in Coconut Nage

This dish needs only 20 minutes of attention at the stove. The coconut nage delivers a whisper of sweetness, ginger-chile heat and a splash of lime, and the broth is light enough to suit a summer dinner with plenty of chilled wine. I paired it with the best of Mâconnais, wines that express citrus and minerals balanced by a touch of grapy richness. I served sautéed sugar snap peas alongside, on separate plates.

Ingredients

• 2 pounds fresh skinless cod fillets, in 6 pieces
• 3 tablespoons lime juice
• Salt and ground black pepper
• 2 tablespoons grapeseed oil
• 6 cloves garlic, slivered
• 1 tablespoon minced ginger
• 1 jalapeño, seeded and slivered
• 1 ½ cups thinly sliced fennel bulb
• ½ cup dry white wine
• 18 littleneck clams, scrubbed
• 1 14-ounce can unsweetened coconut milk, stirred
• 3 cups steamed jasmine rice
• 12 mint leaves, slivered

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    371 calories; 10 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 3 grams polyunsaturated fat; 29 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 35 grams protein; 82 milligrams cholesterol; 589 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Place cod on a platter, pour 2 tablespoons lime juice over it and season with salt and pepper. Cover and refrigerate 2 hours.
2. Heat oil in a large sauté pan. Add garlic, ginger, jalapeño and fennel and cook over low heat until ingredients are soft. Add wine, bring to a simmer, add clams, cover and cook until clams open, 5 minutes or so. Use a slotted spoon to remove clams in their shells to a bowl. Cover.
3. Add coconut milk to pan; bring to a slow simmer. Add fish in a single layer (it should be nearly submerged). Cook about 8 minutes, until fish is just done. Use a slotted spoon or spatula to transfer fish to each of 6 soup plates. Add a scoop of rice to each plate. Return clams to pan, bring to a simmer, add remaining lime juice and check seasonings. Place 3 clams in each dish, ladle coconut broth over each portion, sprinkle with mint and serve.