Ingredients

• 4 thick bacon slices, cut into 1/2-inch pieces
• 2 tablespoons (1/4 stick) butter
• 1/4 cup minced shallots
• 1 8-ounce bottle clam juice
• 1/2 cup dry white wine
• 1 3/4 frozen petite peas (about 9 ounces) thawed
• 4 6-ounce cod
• All purpose flour

Instructions

Cook bacon in heavy large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour 2 tablespoons drippings into small bowl (discard any remaining drippings). Melt 1 tablespoon butter with 1 tablespoon drippings in same skillet over medium-high heat. Add shallots; saute 2 minutes. Add clam juice and wine: boil until slightly thickened, about 5 minutes. Add peas and simmer 1 minute. Puree pea mixture in processor. Season with salt and pepper.

Melt remaining 1 tablespoon butter with 1 tablespoon reserved bacon drippings in heavy large skillet; saute until opaque in center, about 4 minutes per side. Transfer fish to plates. Add pea puree to drippings and bring to boil, stirring frequently. Spoon sauce around fish. Sprinkle with bacon and serve.

Serves 4