Living Low Sodium Recipe - Black Cod With Clams And Parsley

I'm still working on adding more anti-inflammatory foods in to my diet and as you know from reading The Plan, Alaskan Black Cod is one of the foods specified in Dr. Andrew Weil's food pyramid.

A big fan of the PBS television series Spain ... On The Road Again, I substituted Black Cod for Hake in this recipe enjoyed by Mark Bittman and Claudia Bassols in the seaside city of San Sebastian, Spain.

Black Cod With Clams And Parsley

3 Tbsp Olive Oil
2 Tbsp finely chopped Italian Pasley
1 Tsp finely minced garlic
4 6-oz black cod fillets, skin on
1 Tbsp all-purpose flour
12 New Zealand baby clams (or other small clams)

Serves 4

Combine the olive oil, half the parsley and garlic in a saute pan large enough to hold the fish and clams in a single layer. Add the black cod to the pan, skin side down and dust the fish with flour. Add the clams and 1/2 cup water and bring to a simmer. Cook for 2 minutes, turn the fish, lower the heat, and simmer on low until the clams open and the fish is cooked through (about 5 minutes). I covered the pan during the time to help the clams open.

Divide the fish and clams among four plates, stir the pan juices, and spoon over the fish and into the clams. Sprinkle with the remaining parsley and serve.

Round out the meal with a whole grain carbohydrate and greens (I used whole wheat spaghetti with sauteed Swiss Chard), and you have a complete meal good for anyone watching their sodium content and overall diet.

Nutritional information, per serving: 325 calories; 13 grams fat (1 gram saturated fat); 5 grams carbohydrates; 48 grams protein; 162 mg sodium

The companion book to the TV series, Spain: A Culinary Road Trip, is filled with delicious recipes, many which can be modified for a low-sodium diet. It's also just a beautiful book for anyone who has visited, or hopes to visit Spain some day.

Train hard; stay strong.

Peace.

Susan