10-minute salt cod (for two)

ingredients
all
2 fillets cod
about 5 ounces each, skinless
1/4 cup kosher salt
1 ear corn
shucked
1/2 tbsp unsalted butter
1/2 tsp lemon juice
white pepper
1/8 cup olive oil
flour
10 pieces little neck clams
scrubbed, could also use mussels or cockels
1 clove garlic
minced
2 sprigs cilantro
1 sprig thyme
1/4 cup white wine
dry
1/4 tsp paprika
smoked sweet
1/2 tbsp parsley
chopped
crusty bread
cookware
We have always wanted to try bacalao - the dried and salted cod fish that is then rehydrated when cooked in stew. Since this recipe salts the cod for just 10 minutes, we decided to give it a shot. We plan to make this again the next time we find cod and little neck clams. Recipe adapted from foodandwine.com. Proportions adjusted from 4 servings to 2 servings.
1
Press the salt onto all sides of the cod and rest it on a plate for 10 minutes. Rinse off the salt and pat the cod dry.
2
Fill the medium saucepan 2/3 high with water and bring it to a boil. Add the corn and cook for 2 minutes, then drain and pat dry. Cut the corn kernels off the cobs.
3
In the small skillet, toss the corn with the butter and lemon juice. Season with white pepper. Cook until heated through, about 1 minute.
4
In a large, deep non-stick skillet, heat the olive oil. Dust the cod with Wondra flour and season with white pepper. Add the fish to the skillet, skinned side down, and cook on high for about 4 minutes until golden.
5
Flip the cod and cook over medium heat for 1 minute.
6
Add the clams, garlic, cilantro, and thyme. Season with pepper. Add the wine, cover and cook over medium heat for about 6 minutes until the clams open and the fish is cooked through. Remove the herb sprigs and any clams that do not open.
7
Rewarm the corn and spoon it into 2 shallow bowls. Top with the cod and sprinkle with the smoked paprika. Spoon the clams and broth all around and garnish with the parsley. Serve with crusty bread.
notes
Tip - remove clams as they open so that they don't overcook and become chewy.