Crusty Broiled Cod with Littlenecks and Chouriço
Ingredients
- 1/2 cup panko, lightly toasted
- 1/4 cup chopped parsley
- 3 tablespoons minced garlic
- 1 tablespoon lemon zest
- 1/4 cup extra-virgin olive oil, divided
- 4 5-ounce pieces cod fillet, about 1 to 1 1/2 inches thick
- 1 lemon, quartered
- 2 tablespoons medium or hot smoked paprika
- Salt
- Cracked black pepper
- 1/2 pound chouriço, diced medium
- 12 littleneck clams, well washed
- 1/2 cup dry white wine
Instructions
Crusty Broiled Cod with Littlenecks and Chouriço serves 4 original recipe by cooking.nytimes.com.
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