A Panful of Broiled Goodness

Wednesday, November 18, 2015


All of the ingredients for this Crusty Broiled Cod with Littlenecks and Chouriço can be found at the Headhouse Farmers’ Market, so there’s no excuse not to make this right away.  I was excited when I first saw the recipe in the Times Food section, as we’ve been underwhelmed with other baked fish recipes and I thought the broiler might solve the persistent problem of wet, mushy fillets.  The cod came succulent and flavorful with the addition of the parsley, garlic and panko topping, along with the lovely pan juices created by just a bit of wine, the juice of the clams and the lemons.  Since La Divisa Meats was out of their two sausages closest to the Portuguese Chouriço called for, we used Mexican Chorizo from Talula’s Table and were thrilled with the way they crisped up slightly and added smoke and spice to the dish.  We’ll be making this every week Shore Catch doesn’t run out of fish.  Don’t forget a baguette.

Posted by Donna on 11/18 at 04:55 PM

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