By Grocery List Plus Editorial Staff | Published on October 3, 2026
Cod Confit in Paleo Clam Sauce
Recipe GLPRf23dbf6242e552
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Average rating: 3.8 (1)
Tender cod fillets gently poached in herb-infused extra virgin olive oil, served with a silky clam reduction and garnished with sea vegetables and pickled pearl onions. This elegant, nutrient-dense dish is naturally gluten-free, dairy-free, and compliant with paleo and AIP protocols.
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Ingredients
34 fl oz Extra virgin olive oil
2 whole Bay leaves
3 clove Garlic cloves, minced
5 stem Fresh coriander stems, chopped
4 fillet Cod fish fillets, 140 grams each
Sea salt
1½ lb Manila clams or littleneck clams, cleaned
1 lb Razor clams, cleaned
2 tbsp Fresh lemon juice
4 oz Goose barnacles, blanched
½ cup Pickled beet pearl onions
2 oz Sea sprouts, fresh
Directions
Pour the extra virgin olive oil into a large heavy-bottomed pot. Add the bay leaves, minced garlic, and chopped coriander stems. Heat gently to 176°F (80°C), stirring occasionally. The oil should shimmer but not bubble vigorously. Season the cod fillets lightly with sea salt, then carefully add them to the warm oil, ensuring they are submerged.
Maintain the oil temperature at 176°F (80°C) and poach the cod for 7 minutes. The fish will cook gently through confit poaching; check doneness by observing that the flesh is opaque and flakes easily with gentle pressure. Do not exceed this temperature.
Using a slotted spoon, carefully transfer the poached cod fillets to a warm plate lined with parchment paper. Let rest for 2 minutes while you prepare the clam sauce.
Heat 3 tablespoons of the infused olive oil in a medium saucepan over medium heat. Add half of the minced garlic and cook until fragrant and just beginning to sizzle, approximately 30 seconds.
Add the Manila or littleneck clams to the saucepan along with half the chopped coriander stems. Stir gently to coat the clams in the aromatic oil.
Pour 1/2 cup of white wine into the saucepan and bring to a gentle simmer. Cover with a lid and cook until the clams open, approximately 3 to 4 minutes. Discard any clams that do not open.
Strain the clam cooking liquid through a fine-mesh sieve into a clean bowl, reserving the opened clams on a separate plate. Set both aside.
Repeat steps 4 through 7 with the razor clams, using the remaining garlic, coriander stems, and white wine in a separate saucepan. Cook the razor clams until they open, about 2 to 3 minutes, as they typically open faster than Manila clams.
Combine both reserved clam cooking liquids in a small saucepan. Add the fresh lemon juice and whisk in a few tablespoons of extra virgin olive oil. Simmer gently for 1 to 2 minutes until the sauce is slightly thickened and emulsified. Adjust sea salt to taste.
Plate each cod fillet on a warm plate. Arrange the cooked clams and razor clams around the fish. Pour the warm clam sauce over and around the cod. Garnish generously with blanched goose barnacles, pickled beet pearl onions, and fresh sea sprouts. Serve immediately.
Comments
This is a restaurant-caliber dish that demands a special trip to a seafood market or online specialty retailer for razor clams and goose barnacles, which no Charlotte grocery chain stocks regularly. Even if you source those, the ingredient list reads as a tasting-menu plate rather than a weeknight dinner: sea sprouts, pickled pearl onions, and clam varieties will run $25–35 in protein and specialty items alone, pushing cost per serving well above $12–15. The confit method itself is slow and hands-off, but the plating and garnish precision suggest this is a same-night, not-reheating dish best suited to a special occasion rather than family feeding. Budget three weeks' notice and a trip to a dedicated fishmonger if you live near Charlotte's south end; otherwise this meal lives online.
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