Ingredients
- BLACK COD:
- 4 4 Alaska Black Cod fillets approx. 6 oz. each
- 14 cup 1/4 cup extra virgin olive oil
- 2 cups 2 cups Sofrito (see recipe)
- 1 1 12 cup chicken stock
- 1 cup 1 cup chorizo, medium diced
- 20 20 Littleneck clams
- 1 cup 1 cup cooked white beans
- 2 2 Tbsp. butter
- Salt and black pepper
- Fresh herbs, i.e. chervil, lemon thyme, parsley
- Optional Garnish
- Sofrito:
- 4 4 tbsp. olive oil
- 1 cup 1 cup yellow onion, finely chopped
- 1 cup 1 cup red pepper, finely chopped
- 12 cup 12 cup tomato, finely chopped
- 5 cloves 5 cloves of garlic, minced
- 2 2 tbsp. paprika
- 1 tsp. 1 tsp. cayenne pepper
- 1 1 tbsp. tomato paste
Servings:
Units:
Instructions
- Heat oil in a large skillet over medium heat. Add onion, red pepper, garlic and saut for 10 minutes, stirring frequently. Add paprika,
- cayenne, tomato paste. Remove from heat and reserve.
- Method:
- Season fillets with salt and black pepper. Place 2 tbsp. oil in a medium skillet. Bring to medium/high heat and place black cod in skillet.
- Sear fish 1 minute on each side. Place skillet in a 400F oven and roast for 7 minutes.
- In a medium saucepan, over moderate heat, place chicken stock, chorizo, Sofrito, and simmer for 5 minutes. Add clams and continue to cook
- until clams open. Add white beans. Remove from heat and stir in butter.
- To Serve: Divide Sofrito broth among 4 large serving bowls. Top with fillets and drizzle with extra virgin olive oil. Garnish with fresh
- herbs, i.e. chervil, lemon thyme, parsley.
- RECIPE COURTESY: Chef Marc Lippman, Fraiche Restaurant
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