Grill-smoked cod with mussels, clams, and burst tomatoes from Slow Fires: Mastering New Ways to Braise, Roast and Grill (page 270) by Justin Smillie and Kitty Greenwald

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  • scallions
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  • EYB Comments

    The author recommends making your own salt cod for this recipe. See the book's "DIY semi-cured salt cod" for recipe and make ahead time. Can substitute fish sauce for colatura, and rice wine vinegar for the book's "Kombu vinegar" specified in this recipe. Start 1 week ahead.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Aioli; Bruschetta

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The author recommends making your own salt cod for this recipe. See the book's "DIY semi-cured salt cod" for recipe and make ahead time. Can substitute fish sauce for colatura, and rice wine vinegar for the book's "Kombu vinegar" specified in this recipe. Start 1 week ahead.

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