Crusty Broiled Cod with Littlenecks and Chouriço 

Crusty Broiled Cod with Littlenecks and Chouriço 

Crusty Broiled Cod with Littlenecks


  • ½cup panko, lightly toasted
  • ¼cup chopped parsley
  • 3tablespoons minced garlic
  • 1tablespoon lemon zest
  • ¼cup extra-virgin olive oil, divided
  • 45-ounce pieces cod fillet, about 1 to 1 1/2 inches thick
  • 1lemon, quartered
  • 2tablespoons medium or hot smoked paprika
  • Salt
  • Cracked black pepper
  • ½pound chouriço, diced medium
  • 12littleneck clams, well washed
  • ½cup dry white wine
  • Nutritional Information
      • Nutritional analysis per serving (4 servings)

        325 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 33 grams protein; 78 milligrams cholesterol; 1015 milligrams sodium

    Note: The information shown is’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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  1. Heat broiler (to high if you have the option).
  2. Combine panko, parsley, garlic, lemon zest and 2 tablespoons of olive oil in a small bowl, mix well and set aside.
  3. Rub cod and lemon quarters all over with remaining oil, sprinkle with paprika, salt and pepper, then place in 9-by-12-inch shallow baking dish or disposable foil pan. Arrange chouriço and clams around cod and pour in wine. Place under broiler on top rack (about 3 to 4 inches from flame) and broil, turning dish back to front after about 5 minutes, until fish is almost opaque and littlenecks are open, 10 to 12 minutes.
  4. Sprinkle panko mixture over the cod and return to broiler until crumbs are crispy golden brown, another 2 to 3 minutes.
  5. Split cod, clams, chouriço, and lemon among 4 shallow bowls, pour pan juices around and serve.

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