These last days of summer call for tomatoes, corn and sweet peppers at their peak, and this colorful cod dish makes the most of them. The sauce comes together first, with clam juice added at the end for a light, briny consistency, and crisp bacon is folded in for smoky depth. Best of all, the sauce can be made a few hours ahead, so the fish only needs a quick steam just before serving.

Cod is ideal here: Its mild flavor and flaky white texture let the bright sauce take center stage. Use one large skillet or braiser with a lid, then nestle evenly sized fillets into the hot sauce, cover and steam until the fish flakes easily, about 10 minutes. With the ingredients prepped in advance, the dish comes together quickly; serve it with farro, quinoa or rice, a green vegetable, and a chilled pinot grigio or pinot blanc.

Steamed Cod with Corn and Tomato Sauce

Serves 4

4 (6 ounce) cod fillets from center cut

For the sauce:

3 tablespoons olive oil

3 ounces bacon, cut into 1 1/2-inch dice

2 leeks, light green and white part only, finely chopped

1 orange or yellow bell pepper, seeded and cut into 1 1/2-inch dice

3 garlic cloves, minced

1 cup dry white wine like pinot blanc or grigio

1 (14 1/2 ounces) can diced tomatoes and juice or 1 pound skinned and diced fresh, ripe tomatoes

1 tablespoon tomato paste

1/4 cup chopped basil

1 1/4 cups fresh yellow corn kernels (about 2 1/2 cobs)

Salt and pepper

Smoked paprika

2 teaspoons balsamic syrup

1 cup clam juice

For garnish:

Extra basil leaves

1. Heat 1 tablespoon of the oil in a large skillet on medium-high heat. Saute the bacon for about 4 minutes or until crisp and golden. Remove with slotted spoon onto paper towels, drain and reserve.

2. Add remaining oil and saute the leeks for 5 to 7 minutes or until the leeks are soft but not brown. Saute the diced peppers for a couple of minutes. Add the garlic and saute another minute. Add the white wine and increase heat to high and reduce for about 4 more minutes to burn off the alcohol.

3. Add the tomatoes, tomato paste, and 2 tablespoons chopped basil. Lower the heat to medium and stir 5 to 8 minutes or until slightly thickened. Add the corn and cook another minute. Season to taste with salt, pepper and smoked paprika. Add the balsamic and mix to combine.

4. Just before cooking the cod, add the clam juice, reserved bacon and remaining chopped basil and bring to a simmer. Taste for seasoning.

5. Season the fish with salt and pepper and arrange each fillet in the skillet surrounding the sauce. Cover the skillet and cook on medium high for about 10 minutes, depending upon the thickness or until the cod is cooked through. You can use a sharp knife to test it. Place a small basil leaf on top of each fish fillet.

6. Arrange each fillet and some sauce on serving plates. Add your favorite grain like quinoa, farro or rice on the side and serve immediately.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2026 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.