Cod and Corn With Old-Bay Butter

By Kay Chun

Published Aug. 16, 2021

Cod and Corn With Old-Bay Butter
Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Total Time
20 minutes
Rating
5(791)
Comments
Read comments

This one-pot seafood dinner is inspired by the New England clambake, a festive meal cooked in a fire pit and enjoyed with melted butter. Here, cod and corn cook in a garlicky broth of bottled clam juice for instant shellfish flavor. A final swirl of paprika-spiked Old-Bay butter adds smoky depth to the dish, usually brought by smoldering logs. Leftover butter can be refrigerated or frozen for later use; it’s great on roasted potatoes and grilled shrimp or steak.

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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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Preparation

  1. 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.

  2. 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.

  3. Step 3

    Meanwhile, in a small bowl, combine butter, Old Bay, paprika and remaining 1 tablespoon oil; mix well.

  4. 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.

  5. 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.

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Ratings

5 out of 5
791 user ratings
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Comments

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.

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

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

Cameron

I do most prep ahead - make the butter (adding chopped scallion) & chill; remove corn from cobs, seal, chill; simmer cobs in clam juice + 1 cup water, chill. Agree with other comments regarding spinach and green beans for added crunch and color. It's so easy to pull this together at the end of a beach day when everything is ready!

Helen Kelly

Delicious. I subbed shrimp broth made from shells of wild caught shrimp for commercial clam juice. Divine.

Kathy

I skipped paprika since I don’t like smoky flavor. Try sweet paprika? The NYT photo shows the benefit of red paprika. Mine was a little pale looking.

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