CRUSTY BROILED COD WITH LITTLENECKS AND CHOURIçO

Crusty Broiled Cod with Littlenecks and Chouriço image

You can substitute linguica, or even Spanish chorizo, for the Portuguese chouriço here. If any of the clams don't open, it's safest to toss them. Eat the lemon quarters as is (the rinds soften and sweeten under the flame) or squeeze the juice over the fish, as you wish.

Provided by John Willoughby and Chris Schlesinger

Time 40m

Yield 4 servings

Number Of Ingredients 13

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

Steps:

Heat broiler (to high if you have the option).
Combine panko, parsley, garlic, lemon zest and 2 tablespoons of olive oil in a small bowl, mix well and set aside.
Rub cod and lemon quarters all over with remaining oil, sprinkle with paprika, salt and pepper, then place in 9-by-12-inch shallow baking dish or disposable foil pan. Arrange chouriço and clams around cod and pour in wine. Place under broiler on top rack (about 3 to 4 inches from flame) and broil, turning dish back to front after about 5 minutes, until fish is almost opaque and littlenecks are open, 10 to 12 minutes.
Sprinkle panko mixture over the cod and return to broiler until crumbs are crispy golden brown, another 2 to 3 minutes.
Split cod, clams, chouriço, and lemon among 4 shallow bowls, pour pan juices around and serve.

Nutrition Facts : @context http, Calories 350, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 16 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 616 milligrams, Sugar 1 gram, TransFat 0 grams