Cod and Mussels in Parsley Pesto Sauce

​Ever been grocery shopping on an empty stomach?  I don't know about you but that never ends well for me. 😅 I've learned that if I want to stick to my list - I better grab a snack BEFORE walking through the doors of the grocery store.  And in case you're wondering - the skill required to simultaneously shop and eat a snack or drink a cup of hot coffee is not one that I possess. 🥤Trust me - I've got the stained shirts to prove it.  😂

My hunger level not only drives which food get added to my grocery cart, it also seems to dictate the recipes that I choose when I'm doing my menu planning. There are times when I browse through cooking magazines and nothing sounds appealing.  But I can pick up the very same magazine on another day, and every recipe sounds like such an amazing culinary experience and I can't decide which one to make first.  💁🏻‍♀️ 

Apparently I was craving some serious seafood when I copied this recipe for fish and clams while I was flipping through the latest edition of my Milk Street magazine.  I'm a diehard seafood lover but this recipe was definitely out of my seafood comfort zone. 

Unfortunately, when I went to the grocery store to get the ingredients - there were no clams. ☹️ I decided to substitute mussels because I had a feeling that if I waited too long to continue my clam search, my enthusiasm for this dish would be gone.   I tend to lose my momentum to make recipes, the longer they sit in my blog cue.  

So here's my modified version of Milk Street's Fish and Clams in Parsley Garlic Sauce.  Cod and Mussels in Parsley Pesto Sauce.  Delicious and clearly - adaptable to whatever seafood you prefer.  (or might be available when you go to the grocery store.)  😉 

Cod and Mussels in Parsley Pesto Sauce
1 ounce manchego cheese, cut into 1" pieces
1/4 cup sliced almonds, toasted
5 cups fresh parsley leaves, chopped
1/2 cup olive oil
​1/4 cup water
4 (6 ounce) firm cod filets
5 garlic cloves, thinly sliced
1 cubanille pepper, halved and thinly sliced
1 cup dry white wine
2 pounds littleneck clams (or mussels)
​2 Tablespoons flour

Combine cheese, almonds and 1/2 t. salt in food processor.  Process until finely chopped.

Add parsley and process 10 seconds longer.   Add 1/4 c. oil and water while machine is running.  

Season fish with salt.  Combine 1/4 c. oil, garlic and pepper in skillet.  Cook 5 minutes until garlic browns.  

Add wine and bring to a boil.  Cook until reduced by half.  

Add 1 cup water and bring to a boil.  Add clams, cover and cook until opened.  (4 minutes)

Transfer clams and peppers to a bowl.  Whisk together flour and 1/2 c. broth and add to broth in pan.  

Bring to a simmer.  Add fish.  Cover and cook 4 minutes.  Flip fish and until fish is opaque.  (2-4 minutes) 

Transfer fish to pasta bowls.  

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​Stir parsley puree into broth and remove from heat.  Season with salt and pepper. 

Pour sauce over fish and top with clams.

Don't get hung up on the green color.  This sauce is ahhhmazing.  I could not get enough of it.  It's super flavorful and definitely worthy of being sopped up with some crusty Italian bread.  You know - so you don't waste it.  😅  I am certainly glad that I didn't waste any time in making this amazing dish.  And I may have to make it again, the next time that I find clams at the store.  😉
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Ciao!

Click here for a printable version of this recipe