Cod with cockles

Name: Cod with cockles
Yield: Serves 4
Ingredients: 1 kg cockles; 4 cod steaks with skin, about 2 cm thick; sunflower oil; olive oil; 225 g young spinach leaves; salt and freshly ground black pepper; salt and freshly ground black pepper; 1 teaspoon chopped fresh dill; 25 g unsalted butter; lemon juice; 1 teaspoon snipped fresh chives

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

Be sure your cockles come from a good source, otherwise they will be very sandy. Once sand is in the shells, it is very hard to get it out. I suggest this be served in soup plates so that you can enjoy all the lovely cockle juices as a broth, although you can serve on plates and spoon over - only a little of the juice if you prefer.

Ingredients

1 kg cockles
4 cod steaks with skin, about 2 cm thick

Fish course
Pescatarian
Winter
Gluten-free

Method

Put the cockles in a basin of cold water and leave to purge for a day, stirring every few hours. This will help to clean out any sand from the shells.

Preheat the oven to 200°C/gas mark 6.

Season the cod steaks. Heat a film of sunflower oil in a wide, heavy-based pan. P