Cod with Clams and Parsley Sauce

A light potato and clam “chowder” (cream), with a light, bright parsley puree. The sauce will complement any white fish you like, from tender cod to firmer red snapper or monkfish, or anything in between. Just make sure the fish is skinned and filleted.

This is one of the few dishes in this book that is best served with crusty bread. If you’d like a first course, try the Swiss Chard Timbales or Quiche of Chicken Liver