Cod and Clams in Coconut Nage

• 2 pounds fresh skinless cod fillets, in 6 pieces
• 3 tablespoons lime juice
• Salt and ground black pepper
• 2 tablespoons grapeseed oil
• 6 cloves garlic, slivered
• 1 tablespoon minced ginger
• 1 jalapeno, seeded and slivered
• 1 1/2 cups thinly sliced fennel bulb
• 1/2 cup dry white wine
• 18 littleneck clams, scrubbed
• 1 14-ounce can unsweetened coconut milk, stirred
• 3 cups steamed jasmine rice
• 12 mint leaves, slivered

1. Place cod on a platter, pour 2 tablespoons lime juice over it and season with salt and pepper.
2. Cover and refrigerate 2 hours.
3. Heat oil in a large saute pan.
4. Add garlic, ginger, jalapeno and fennel and cook over low heat until ingredients are soft.
5. Add wine, bring to a simmer, add clams, cover and cook until clams open, 5 minutes or so.
6. Use a slotted spoon to remove clams in their shells to a bowl.
7. Cover.
8. Add coconut milk to pan; bring to a slow simmer.
9. Add fish in a single layer (it should be nearly submerged).
10. Cook about 8 minutes, until fish is just done.
11. Use a slotted spoon or spatula to transfer fish to each of 6 soup plates.
12. Add a scoop of rice to each plate.
13. Return clams to pan, bring to a simmer, add remaining lime juice and check seasonings.
14. Place 3 clams in each dish, ladle coconut broth over each portion, sprinkle with mint and serve.

fresh skinless cod fillets, lime juice, salt, grapeseed oil, garlic, ginger, jalapeno, fennel bulb, white wine, littleneck clams, coconut milk, steamed jasmine rice, mint

Taken from cooking.nytimes.com/recipes/12582 (may not work)