Cod and Corn With Old-Bay Butter
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 3tablespoons extra-virgin olive oil
- 1large shallot, thinly sliced
- 8ounces cherry or grape tomatoes
- Kosher salt and black pepper
- 3garlic cloves, thinly sliced
- 1(8-ounce) bottle clam juice
- 2ears corn, shucked and cut into 1-inch segments
- 4tablespoons unsalted butter, at room temperature
- 1teaspoon Old Bay seasoning
- ¼teaspoon smoked paprika
- 1½pounds cod fillet, cut into 2-inch pieces
- 2tablespoons thinly sliced scallions, plus more for garnish
- Warm crusty bread, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
465 calories; 24 grams fat; 9 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 39 grams protein; 932 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a large pot, heat 2 tablespoons oil over medium. Add shallot and cook, stirring occasionally, until softened, about 3 minutes. Add tomatoes, season with salt and pepper, and cook, stirring occasionally, until tomatoes soften, about 3 minutes. Stir in garlic until fragrant, about 1 minute.
- Step 2
Add clam juice and corn, and bring to a boil over high. Cover, reduce heat to medium and cook until corn is tender, about 3 minutes.
- Step 3
Meanwhile, in a small bowl, combine butter, Old Bay, paprika and remaining 1 tablespoon oil; mix well.
- Step 4
Season cod with salt and pepper, and add to pot. Cover and cook until cod is flaky and cooked through, about 5 minutes. Stir in scallions and 1 tablespoon of the Old Bay butter; season with salt and pepper.
- Step 5
Divide everything among four bowls. Garnish with more scallions and season with black pepper. Spread some Old Bay butter over warm crusty bread and serve alongside.
Private Notes
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Cooking Notes
mhenry
Excellent, colorful and simple. Added a pinch or two of crushed red pepper, a tablespoon of white wine, a handful of green beans when fish was put in the pot, and the zest of one lemon ( served with lemon wedges for a brightness of flavor). Also, toasted lightly oiled bread slices on hot outdoor grill for crispy slight carbonization.
Elisabeth K
This was delicious, but I added almost all the Old Bay Butter at the clam juice step. Super tasty to do this if you like Old Bay
Sonia
The reason it calls for segment of corn on the cob may be that the cobs add anther layer of flavor that would be lost with only the kernels. I will remove the corn but will throw the cobs into the pot to infuse the broth and the remove them before serving
Christine S
Must try recipe! Perfect use of farm fresh tomatoes. I used some leftover corn that I had already taken off the ears and I think it was easier to eat. Another reader suggested a pinch of crushed red pepper; I enjoyed it both ways. I’m not a big bread and butter person and I was tempted to skip this part of the recipe, but don’t! We were fighting for the last piece of bread to soak of the juices in bottom of the pan. Thanks NY Times for another delicious recipe!
kathfromcamb
Delicious and easy. Swapped veg broth b/c I had on hand tomato and juices cut the night before in place of clam juice. Cut corn off cobs for easier eating. Cooked broth and fish with cobs for more flavor. Will make for a crowd. And next time more Old Bay butter! Yum.
JA from Amsterdam
I used dashi instead of clam juice. Go heavy on the garlic and the broth!!! I dont usually love cooked tomatoes but they were perfectly jammy in this recipe. Such a delicious easy weeknight dinner. Took me 20 minutes tops.
LFK
Added 0.5 lb peeled Yukon gold potatoes cut into an 0.5" dice. Added 1.625 tsp Kosher salt with the shallots. Simmered potatoes in clam juice for 5 minutes, then added cod chunks and simmered for a bit longer than 5 minutes. Added 1.5 c defrosted frozen corn kernels 4 minutes after adding the cod. Took off heat when cod reached 115 F and let carry over heat take it to 130 F. Might halve tomatoes next time.
Tonia
I used some fish stock I had in place of the clam juice (which I did not have) and added some frozen spinach to add a green veggie. It was delicious!!
Karen L Davis
Old Bay and New England? Eh? In the mid-Atlantic, we associate it with Maryland crabs. Anyway, this was a great use for it. Followed recipe quantities but used a bit under 1lb of cod for 2. We liked the broth-ier ratio. Veg broth worked for clam juice. Followed others' suggestions to remove corn from the cob, because I couldn't imagine why we'd want to keep reaching into the broth to pick up the cob portions to eat them. Wished I'd tossed either kale or spinach in near the end. Will next time.
Dorothy
I used vegetarian chicken broth instead of clam juice (it was all I had on hand) and added green beans, sliced Yukon potatoes and dry white wine before adding the cod. I also dumped in all the butter at the end. Great dish!
EugieB
So good. Didn't use Old Bay (since I'm from New Orleans) but we have Zatarain's Crab Boil which was a fine substitute. Didn't have available clam juice so I used one of the suggestions and substituted broth with a touch of white wine instead. Can't wait to try again, especially with clam juice.
Janilouise
Excellent new flavors. Added the red pepper flakes.
Elise
Delicious. Added half a can of beer and swapped out the tomatoes for tomato sauce (forgot them at the store.) added about 5x old bay. Scarfed it
myraf
I took reader suggestions and added wine and put the old bay butter in the end. Did like it but too brothy for me. I’ll skip the wine and make half the old bay butter a roux with a tbs flour at the start.
csirbono
This was delicious as is, but I added small quartered potatoes which softened nicely within the allotted cooking time, plus leavening the pot covered off the hear while I heated bread and cleaned up. Such a versatile dish- you could doctor it up any way with more veggies (green beans, Lima beans, etc.), add shrimp, sausage - such a nice light meal with easy preparation!
Stephen
Perfect. So simple. Made as directed.
Erica
Omg this is so good. Definitely a favorite.
ErinG
Made this with an add on of linguica/Portuguese sausage for the real Cape Cod flavor!
Joan Vorderbruggen
Prep your ingredients and this fantastic recipe whips together in one pan on the stove in less than 20 mins! I added lemon juice, extra garlic, and red pepper flakes as we like being assaulted by flavor. I made this for two and just cut the amount of cod in half but kept everything else the same. My husband was fussy at first about the corn being on the cob but he set it aside to cool a bit and enjoyed eating a bite of corn, a spoonful of soup, and a bite of crusty bread soaked in broth! Delish!
ATL Greg
Pretty good, but feels as though it is missing flavor. I will try again but perhaps add in some white wine to give it a better aftertaste
renee
Try with lemon zest
Joe
This has become a go-to recipe for me this summer. I’ve started making my own clam juice by steaming a dozen clams in 1.5 cups of water. Just wait for the clams to pop open then strain the juice through a coffee filter to get any sand/grit out. Then I toss the clams back into the final dish at the end.
Jen C.
Delicious and a great light one-pot meal. I used the tips from others who suggested cutting the kernels off the corn cob (I did leave the cobs in while boiling but removed before adding the cod). Could definitely increase the number of tomatoes if you want.
LindseyErinKerr
Delicious and simple. I followed other reviews and substituted with veg broth, and it was still plenty flavorful. Grilled sourdough drizzled with oil, brilliant suggestion-even more divine with butter spread, though I'll admit it was hard for me to withhold it from the pot (totally worthwhile, you'll see). Keep the corn in chunks, this dish is meant to be messy. And I think the presentation is better that way. I didn't have scallions, maybe next time. Overall, lovely summer meal.
Perfect
Cannot recommend this enough. Cooking and eating this recipe brought me actual joy. Thank you NYT!!! Always perfection.
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