Cod in seafood sauce is sea over sea: tender cod loins in a sauce with clams, shrimp, white wine, and a fish stock that tastes of the harbor. It's an elegant and festive stew, one that shines at a special meal, but is easier than it seems. The secret lies in a well-bound sauce and not overcooking the cod.
Seafood sauce is the fisherman's sauce: a short broth of white wine, garlic, and parsley where clams, shrimp, and mussels are cooked alongside the cod. The result is a generous dish, the kind you put in the center of the table and everyone fights for the last spoonful of sauce. It's celebratory cooking, perfect for a special Sunday or a dinner with friends where you want to impress without too much hassle.
Ingredients
- 4 desalted cod loins (we use Morro Extra Desalted Cod Loin - 900g)
- 12 fresh clams (purged in salt water for 1 hour)
- 8 shrimp or prawns
- 200 ml dry white wine
- 4 cloves garlic, sliced
- 1 tablespoon flour
- 300 ml fish stock (or fumet)
- 1 bunch fresh parsley, finely chopped
- Extra virgin olive oil
- Juice of half a lemon
- Salt and white pepper
Step-by-step preparation
- Open the clams in a separate pan with a splash of white wine and a lid. Cook over high heat for 2-3 minutes until they open. Strain the juice through a fine sieve (it may contain sand) and set aside the clams and their juice separately. Discard any that haven't opened.
- In a large casserole dish, heat oil and brown the sliced garlic over medium heat for 2 minutes. Add the flour, stir for 1 minute. Pour in the white wine and let the alcohol evaporate for 2 minutes over high heat.
- Add the fish stock and the strained clam juice. Bring to a boil and reduce to medium heat. Cook for 5 minutes for the sauce to gain body and flavor.
- Place the cod loins in the sauce. Cook for 8-10 minutes over low heat, basting regularly with the sauce. After 5 minutes of cooking, add the peeled (or whole) shrimp around the cod.
- For the last 2 minutes, add the opened clams, finely chopped parsley, and a few drops of lemon. Gently rock the casserole dish to integrate the sauce and achieve a silky sheen. Serve immediately in the casserole dish itself.
The house secret
The secret to a good marinera is in the clam liquid: it's a concentrated sea flavor that no artificial broth can match. That's why it's so important to strain it well (to remove sand) and add it to the sauce. And the shrimp: if you add them too early, they'll overcook and become rubbery. 5 minutes at the end is exactly the time they need to be pink, tender, and juicy.
Buy it at BacalaloMorro Extra Desalted Cod Loin - 900g€44.90 · 24-48h refrigerated shipping →Discover our entire collection of desalted cod →
Frequently asked questions
What seafood should I use?
Clams and shrimp are classic, but mussels or prawns can also be used. The important thing is that they contribute their juice to the sauce.
How do I thicken the seafood sauce?
With a fine sofrito, a little flour or potato starch, and by rocking the pan. The gelatin from the cod also helps add body.
When do I add the cod?
At the end, so it cooks in the sauce for only a few minutes and remains juicy, with the flakes intact.
