Ingredients
3
tablespoons extra-virgin olive oil
1
large shallot, thinly sliced
8
ounces cherry or grape tomatoes
Kosher salt and black pepper
3
garlic cloves, thinly sliced
1
(8-ounce) bottle clam juice
2
ears corn, shucked and cut into 1-inch segments
4
tablespoons unsalted butter, at room temperature
1
teaspoon Old Bay seasoning
¼
teaspoon smoked paprika
1 ½
pounds cod fillet, cut into 2-inch pieces
2
tablespoons thinly sliced scallions, plus more for garnish
Warm crusty bread, for serving
Preparation
- 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.
- 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.
- Meanwhile, in a small bowl, combine butter, Old Bay, paprika and remaining 1 tablespoon oil; mix well.
- 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.
- 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.