Bacon-wrapped cod with littleneck clams

 

Fleur Sullivan

4 small fillets of blue cod, skin and bones removed 

4 rashers of streaky bacon or smoked pork belly 

25ml olive oil 

100ml white wine 

150ml cream 

10 New Zealand littleneck clams, washed

chopped garden herbs eg. chives,chervil, parsley

 

Preheat the oven to 180 degrees Celsius 

Lay two cod fillets together for each portion and wrap two slices of streaky bacon around the centres 

Place the two portions of bacon-wrapped cod fillets in an oven-proof frying pan and drizzle with olive oil. Select a pan that fits the portions snugly 

Roast in a hot oven until the bacon begins to crisp and the cod is almost cooked 

Remove from the oven to the stovetop and, on a moderate heat, deglaze (lift the flavours from the bottom of the pan) with the white wine while the cod is still in the pan 

Allow to boil, then add cream (this should come halfway up the cod fillets)

Add clams 

Boil gently until the sauce begins to thicken slightly and the clams open, then add chopped herbs, ground black pepper and salt (but only if needed on tasting). 

Serve with steamed seasonal vegetables and freshly dug new-season potatoes