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Black Cod with Fennel Chowder and Smoked Oyster Panzanella

Black Cod with Fennel Chowder and Smoked Oyster Panzanella

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  • 3/4 cup 1/4-inch cubes fresh fennel bulb
  • 3/4 cup 1/4- to 1/3-inch cubes peeled Yukon Gold potato
  • 1/4 cup finely chopped leek (white and pale green parts only)
  • 1 tablespoon all purpose flour
  • 1 1/2 teaspoons chopped fresh thyme
  • 1 8-ounce bottle clam juice
  • 1 teaspoon finely grated lemon peel


  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped shallot
  • 2 tablespoon chopped fresh parsley
  • 4 1/2 teaspoons fresh lemon juice, divided
  • 1/2 teaspoon finely grated lemon peel
  • 1/4 cup minced smoked canned oysters
  • 5 tablespoons unsalted butter, divided
  • 1 tablespoon chopped fresh thyme
  • 4 black cod fillets with skin
  • 1/4 cup panko (Japanese breadcrumbs), toasted

Recipe Preparation


  • Melt butter in large saucepan over medium-low heat. Add fennel, potato, onion, and leek. Cover and cook until vegetables are just tender but not brown, about 8 minutes. Add flour, bay leaves, and thyme; stir 1 minute. Stir in clam juice, cream, and milk. Simmer until chowder thickens slightly and flavors blend, about 10 minutes. Mix in lemon peel; season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool 30 minutes; cover and refrigerate.


  • Toss celery, shallot, parsley, 1 1/2 teaspoons lemon juice, lemon peel, and smoked oysters in medium bowl. Season celery-shallot mixture to taste with salt and pepper.

  • Combine 3 tablespoons butter, thyme, and 3 teaspoons lemon juice in small saucepan. Whisk over low heat until butter melts and sauce simmers; season with coarse salt and pepper. Remove from heat. Melt 2 tablespoons butter in large nonstick skillet over high heat. Sprinkle fish with coarse salt and pepper. Add fish, skin side down, to skillet. Cook until skin is crisp and fish is just opaque in center, drizzling lemon-butter sauce over, 6 to 7 minutes.

  • Rewarm chowder over low heat; discard bay leaves. Divide chowder among 4 shallow bowls. Place fish, skin side down, in center of chowder. Stir panko into celery-shallot mixture; spoon over fish and serve.

Reviews Section

The Seasonal Gourmet

Sablefish with Caramelized Fennel and Cherry Tomatoes

We’re in the middle of the holiday season with all of its requisite parties, dinners and general overindulgence. However, sometimes in the midst of festive meals and a few too many cocktails, we start to crave something a bit lighter. Sablefish with Caramelized Fennel and Cherry Tomatoes is just the dish to serve: it’s on the lighter side but is still packed with lots of flavour.

What is Sablefish?

Sablefish is also commonly known as black cod, butterfish and sable. It is a mild, buttery white fish, typically caught in the North Pacific Ocean off British Columbia and Alaska. According to The Monterey Bay Aquarium and their Canadian counterpart,, sablefish is considered a ‘Best Choice’ for sustainability, meaning that stocks are abundant and well managed.

Sablefish with Caramelized Fennel and Cherry Tomatoes

  • 4 sablefish (black cod) fillets weighing about 4 oz. (113 grams) each
  • 2 Tablespoons olive oil
  • 1 cup thinly sliced fennel (white part), sliced about 1/4“ thick
  • 12 large cherry tomatoes, halved
  • ½ cup dry white wine
  • ½ clove garlic, minced
  • 2 sprigs of thyme
  • 1 teaspoon lemon juice
  • Salt and pepper, to taste
  • Fennel fronds for garnish (optional)
  • ¾ cup breadcrumbs made from fresh bread (about 1 thick slice of bread)
  • 2 teaspoons olive oil
  • 1 teaspoon finely chopped fresh thyme
  • ½ teaspoon fennel seeds, crushed (use a mortar and pestle or the side of a large knife to crush them)
  • A pinch of salt and pepper
  1. Prepare the Crumb Topping: In a small bowl, add the breadcrumbs, oil, chopped thyme, fennel seed, salt and pepper and stir together until all breadcrumbs are moist. Set aside.
  2. Sprinkle a pinch of salt and pepper evenly over the fish fillets and set aside. Preheat the oven broiler and move the rack to the top position.
  3. Heat a large ovenproof, non-stick skillet on medium heat and add 1 Tablespoon of olive oil. Add the fennel slices and sauté until they caramelize and turn a dark golden brown, about 14 minutes. Be sure to stir the fennel around so it doesn’t burn and remove any pieces that brown quickly.
  4. Once the fennel has caramelized, remove from the skillet and set aside on a plate. Return the skillet to the burner and turn heat to medium-high. Heat the remaining olive oil and place the sablefish fillets in the pan, skin side down.
  5. Reduce the heat to medium and cook the fish for two minutes. Carefully turn the fillets over and cook for another two minutes.
  6. Turn the fish once again, so the skin side is down. Add the cherry tomatoes, wine, garlic, thyme and lemon juice and cook for another 2-1/2 to 3 minutes or until the fillets are almost fully cooked through. Return the cooked fennel to the pan.
  7. Press a couple of spoonfuls of the breadcrumb mixture onto the top of each of the fillets. Place the skillet with the fish under the oven broiler, watching very carefully, until the crumbs turn golden and crisp, about one minute.
  8. To serve: Divide the caramelized fennel and tomatoes between four servings and mound in the centre of each plate. Place a piece of the sablefish on each portion of fennel/tomatoes and spoon the pan sauce over the fish.
  9. Garnish with a sprig of fennel frond, if desired, and serve immediately.

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Copyright Trish Coleman. Please contact the author to obtain permission for republication.

This article first appeared on Suite

Black Cod with Fennel Chowder and Smoked Oyster Panzanella - Recipes

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S04E26 Scuba Dive BBQ

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Season 5

S05E01 Friday Night BBQ

- Baby Arugula Salad with Pine Nuts, Peaches and Dressing - Blue Cheese Dipping Sauce - Grilled Chicken Breast with Balsamic and Herbs - Grilled Honey Tarragon Carrots - Grilled Potatoes with Herbs - Grilled Rib Steak with Red Wine Sauce - Grilled Scallops with Roasted Red Pepper Sauce

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S05E07 Dragonboat Races Party

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S05E09 Fight Night Party

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S05E10 CD Release Party

- Grilled Onions with Spiced Summer Apricot Mustard Glaze - Mediterranean Salad - Sesame Soy Glazed Black Cod with Grilled Bok Choy - Smoked Turkey Breast with a Spiced Summer Apricot Mustard Glaze

S05E11 Doc's Celebration

- Pasta Salad with Citrus Dressing - Roasted Carrot Soup - Smoked Pork Belly - Smoked Spicy Lemon and Herb Leg of Lamb

S05E12 Greek Feast BBQ

- Greek Salad - Grilled Lamb Ribs - Grilled Leg of Lamb - Grilled Lemon and Anchovy Potatoes - Grilled Stuffed Peppers - Pita with Feta and Olive Spread - Port Marinated Grilled Figs - Smoked Trout with Dill and Shallot Marinade

S05E13 Texas Hold'em BBQ

- Beer Smoked Ribs - Curried Slaw - Guacamole - Maple Syrup Smoked Trout - Margarita Grilled Shrimp - Roasted Garlic Bread - Smoked Beef Brisket - Spicy Grilled Potato Skins

S05E14 3 on 3 Tourney

- Garlic Aioli - Grilled Potato Chips - Grilled Tandoori-style Chicken - Pork Satay with Curried Peanut Sauce - Roast Pepper and Carrot Salad - Salmon Cakes - Tomato Ginger Salsa

S05E15 Just Another Pool Party

- Caribbean Smoked Pork Loin - Garlic, Thyme and Rosemary Smoked Pork Loin - Grilled Seafood Paella - Rum and Mint Grilled Chicken Wings - Smoked Salmon and Crab Rolls

S05E16 Fishboy's Birthday Surprise

- Cedar Planked Arctic Char - Crazy Garden Salad - Lobster Tails with Champagne Sauce - Roasted Artichokes with Lemon-Saffron Mayo - Sweet Potatoes with Cinnamon Butter

S05E17 Off To The Academy Celebration

- Broccoli Salad - Grilled Stuffed Onions - Rotisserie Chicken and Baby Roasted Potatoes - Smoked Veal Chops

S05E18 Brick Breaking Bash

- Grilled Beet and Blue Cheese and Bacon Salad - Grilled Five Spice Quail - Grilled Mushroom Melange - Hickory Smoked Veal and Spinach Stuffed Beef Butt Roast

S05E19 Summertime Jazz BBQ

- Grilled Brie with Port Soaked Cranberries - Grilled Stuffed Chicken Breasts - Roasted Stuffed Pears - Rotisserie Baby Back Pork Ribs with Balsamic Onion Marmalade

S05E20 Golf Clinic BBQ

- Grilled Cheddar Cornmeal Cakes - Heirloom Tomato Salad with Fennel - Marinated Carrots, Pearl Onions and Radishes - Prosciutto Wrapped Shrimp - Slow Smoked Stuffed Veal Roast - Stuffed Grilled Snapper

S05E21 Scavenger Hunt Party

- Grilled Clams - Stuffed Grilled Zucchini - Stuffed Pork Chops - Tilapia - Twice Grilled Potatoes

S05E22 Slo Pitch BBQ

- Apple and Veggie Layered Casserole - Cranberry-Chive Butter - Nectarine Chutney - Rotisserie Game Hens - Rotisserie Ham - Sweet Potato Casserole

S05E23 Picture Perfect BBQ

- Blackberry-Peppered Lamb Chops - Corn Tamales - Grilled Halibut - Smoked Pork

S05E24 Summertime Christmas

- Brined Smoked Turkey - Grilled Asparagus and Beets - Peach Chutney - Summertime Bread Pudding - Wild Mushroom Potato Tart

S05E25 Another Saucy Contest

- Grilled Halibut with a Mango-Ginger Chutney - Hamburgers with Homemade Ketchup - Sirloin Tip Steak with Plum Chutney - Two-Way Pork Ribs with Sweet and Tangy BBQ Sauce, Smokey Peach Sauce

Additional Specials

SPECIAL 0x1 Winter BBQ Special

Rob Rainford and friends chef Ned Bell and fish monger Jim Foster have rented a lodge in the deep woods of Calabogie for a weekend of beer, barbecue and outdoor winter fun in this special winter edition of Licence to Grill. The guys face the elements and barbecue in the snow with recipes that range from the super delicious and simple to more ambitious fare including Smoked Marinated Maple Salmon and Tender Asian Influenced Ribs. It&rsquos a wild and entertaining one-hour special that proves you can spark up the grill any time of the year. - Dijon Lemon Sour Cream Sauce - Grilled Winter Porterhouse Steaks - Jim&rsquos Hot Smoked Salmon - Jim&rsquos Hot Toddy - Lamb Burgers Extraordinaire - Ned&rsquos Famous Bbq Sauce - Ned&rsquos Fluffy Pancakes - Ned&rsquos He-Man Hash - Smoked Coconut Pork Ribs - Winter Spicy Bbq Spuds

From Good Fish (Updated and Expanded Edition): 100 Sustainable Seafood Recipes from the Pacific Coast Good Fish (Updated and Expanded Edition) by Becky Selengut

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  • Categories: Pasta, doughs & sauces Lunch Main course
  • Ingredients: clams white vermouth marjoram thyme tomatoes parsley dried red pepper flakes all-purpose flour eggs

Chilled cucumber-coconut soup with Dungeness crab

From Good Fish: Sustainable Seafood Recipes from the Pacific Coast Good Fish by Becky Selengut

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  • Categories: Soups Cooking ahead American
  • Ingredients: onions cucumbers chicken stock coconut milk basil cilantro Tabasco sauce limes fish sauce Dungeness crabmeat

Fish Tacos with Jalapeno Creme Fraiche

40 years ago, even 20 years ago I would not have imagined I would be eating a taco with fish in it. After all, isn’t a taco suppose to be made of greasy flavored hamburger meat that drips down your elbow when you eat it and the shell cracks and spills it’s contents all over the place and you.

I remember when my husband was still in college. We were poor newly weds and we would go out to a taco trailer (and this was way before the ever popular food trucks that you see now) in Rolla, Missouri and buy ground beef tacos for 25¢ each. If I wanted to make tacos I had to buy tortillas in a can (Old El Paso brand) which were just flat corn tortillas. I had this little gizmo that folded the tortilla and I would put it in a pan filled with oil and fry up some shells. Crazy. Back then I could also buy, for $1, a pizza mix (50) and a lb. of hamburger meat (50). Now that was a cheap meal.

These days you can find just about anything in a taco shell from fajita meat, chicken, ground beef, pulled pork, pork belly (had these in Chicago), shrimp and fish. I had my first fish taco at Georges at the Cove in LaJolla, California, a few years ago and ever since then I have copied their recipe and served a creamy jalapeno creme fraiche sauce and mango salsa with my fish tacos. Of course I had to come up with my own recipe but that was easy.

Now, I just can’t decide if I like the healthier version of grilled fish or fried fish. I’ve never tasted anything fried that wasn’t good. I like napa and red cabbage shredded as thin as I can possibly get it with a little cilantro and minced jalapeno and a little fresh ginger thrown in. Now, that’s a good taco!

We found at least 10 Websites Listing below when search with best black cod recipe ever on Search Engine

The Best Black Cod Recipe Ever SAM THE COOKING GUY DA: 15 PA: 6 MOZ Rank: 21

You can spend a lot of money at Nobu for their delicious cod - or you can make this simple & quick version at home, and spend the rest on wine, beer, cocktai

The Best Homemade Black Cod — SAM THE COOKING GUY

Preheat oven to broil and cover a baking sheet with foil, it's messy Place cod on the foil and baste well with the sauce Broil the cod about 6 inches away from the glowing coils until done - approximately 7 minutes for every inch of thickness, and If it starts to get crispy and a little bit black in spots, that's

The Best Black Cod Recipe Ever SAM THE COOKING GUY

  • 26 thoughts on “ The Best Black Cod Recipe Ever I fish the Bering sea for 4 1/2 years and by far black Cod fresh is amazing eating it raw or eating it with Brown sugar soy sauce and Ginger Is absolutely amazing but the best part of the fish is the collar

The Only Black Cod Recipe You’ll Ever Need — I’d Rather Be

  • Whisk together miso, sake, mirin, soy sauce, oil, and sugar until incorporated
  • Pour mixture into a large ziplock bag and add black cod
  • Gently move bag around to coat the fish in the mixture, and place in the fridge for a minimum of 30 minutes, or as many as two days

Alaska Sablefish Recipes, The Best Way to Cook Black Cod

  • Season both sides of sablefish (black cod) fillets with salt and pepper
  • Heat 2 tablespoons of EVOO in a medium-sized oven-safe skillet over medium-high …

10 Best Baked Black Cod Recipes Yummly DA: 14 PA: 24 MOZ Rank: 43

  • Lemongrass Black Cod, Shitake, Black Trumpet Dashi Mushrooms On The Menu
  • black trumpet mushrooms, ginger, black cod, lemongrass, lime leaves and 9 more.

Miso-Glazed Black Cod Allrecipes DA: 18 PA: 37 MOZ Rank: 61

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the aluminum foil
  • Step 2 Whisk miso paste, water, mirin, sake, and brown sugar together in a small skillet over medium heat until mixture simmers and thickens slightly, 1 to 3 minutes.

Best way to Cook Butterfish (Black Cod)

  • Black cod is a very delicate, rich and tender fish
  • Many recipes for black cod, have a Japanese influence to them
  • The main thing is to not overcook this fish
  • Since you liked the way Roy's prepared the black cod, why not recreate it in your own kitchen
  • Here is Roy's Butterfish Recipe

Perfect Ten Baked Cod Allrecipes DA: 18 PA: 37 MOZ Rank: 63

  • Bake cod in the preheated oven for 10 minutes
  • Remove from oven top with lemon juice, wine, and cracker mixture
  • Place back in oven and bake until fish is …

10 Best Grilled Black Cod Recipes Yummly DA: 14 PA: 26 MOZ Rank: 49

Grilled Black Cod with Fried Garlic and Chiles Bon Appétit black cod fillets, crushed red pepper, garlic cloves, coarse kosher salt and 2 more Steam-Grilled Black Cod, Mushrooms, Italian Parsley and Spring Onion Sur La Table mixed mushrooms, spring onions, pepper, black cod fillets, canola oil

What The Cook

This is one of those dishes that is really satisfying to make as it requires a little patience but the results are well worth it. Daal (sometimes spelt dal) is an Indian term for all sorts of lentils and pulses but in this context it refers to a creamy, almost smooth curry made with a plethora of gentle spices, tomatoes and, of course, black lentils.

As I've said, patience is key with this dish as the lentils themselves must be first soaked overnight and then the dish cooks slowly for 6 hours in the oven. This may sound time-consuming but in fact it's the opposite as you can pretty much just forget about it all day and dinner will sort itself out!

Slow-Cooked Black Daal with Pan-Fried Cod
Serves 6

For the dhal:
350g whole black lentils (urad daal)
2 onions
6 cloves garlic
100g ginger
unsalted butter
2 tbsp garam masala
1 tsp ground coriander
1 tsp cumin seeds
1 tsp all spice
1 tbsp tomato purée
1 vegetable stock cube
1 x 400g tin tomatoes
75ml single cream

For the cod:
6 cod fillets
1 lemon
salt and pepper
fresh coriander (optional)

Soak the lentils overnight in plenty of cold water to let them soften and expand. The next morning, preheat the oven to 150C/300F/Gas Mark 2. Peel the onions, garlic and ginger then blitz to a paste in a food processor. Melt 25g butter in a large overproof casserole over a medium heat. Add all the spices, fry for 1 minute then stir in the blitzed onion paste. Cook for 20 minutes or until softened and golden brown, stirring regularly with a splash of water to stop it from sticking.

Stir in the tomato purée and crumble in the stock cube. Add the tinned tomatoes and the drained lentils along with 2 litres of water. Bring to the boil, season then cover with a lid or tin foil. Place in the oven for around 6 hours, checking halfway through and topping up with 500ml more water.

When the dhal has cooked, stir through the cream, scraping around the edges to make sure everything is well mixed. Set to one side while you cook the fish. Heat a large frying pan over a medium-high heat and add a good drizzle of oil. Season the fillets on both sides with plenty of pepper and the zest from the lemon. Cook the fish in the hot pan for around 3 minutes each side then squeeze over the lemon juice and remove from the heat to rest.

Divide the dhal between six shallow bowls and top with the cooked fish, a sprinkling of salt and some coriander, if you like.

How to Make Garlic Noodles with Beef and Broccoli – Step by Step Photos

Begin by preparing the sauce. Melt 2 Tbsp butter in a bowl, then add ¼ cup oyster sauce, 1 Tbsp soy sauce, 3 Tbsp brown sugar, and 1 Tbsp sesame oil. Stir to combine. Set the sauce aside.

This is the bottle of oyster sauce I used. It’s very inexpensive and can be found at most major grocery stores in the International aisle, although you’ll probably get a better deal (and better product) if you go to an Asian grocery store.

And this is the toasted sesame oil I used (from ALDI). Toasted sesame oil can also often be found in the International foods aisle. Don’t confuse this with untoasted sesame oil, which has a much more mild flavor and a light straw color. Once you start using this super potent nutty oil, you’ll want to add it to everything!

Bring a large pot of water to boil for the spaghetti. Once boiling, add the spaghetti and continue to boil until the pasta is tender (about 7 minutes). Drain the spaghetti in a colander.

While the spaghetti is cooking, you can prepare the rest of the dish. Add the remaining tablespoon of butter to a large skillet and heat over medium. Once melted, add ½ lb. ground beef and continue to cook until the beef is cooked through. If you’re using a higher fat content beef, drain the excess fat. Mince 4 cloves garlic, then add them to the browned beef and continue to sauté for 1-2 minutes more.

Add ½ lb. frozen broccoli florets to the skillet and continue to cook over medium just until the broccoli is no longer frozen. The broccoli will continue to cook in the next steps, so no need to cook to the point where it is heated through here. Just cook until it is no longer frozen.

By this point the spaghetti should be finished and drained. Add the drained spaghetti to the skillet along with the prepared sauce. Continue to cook and stir everything over medium heat until everything is combined, coated in sauce, and heated through.

Slice four green onions and sprinkle over top just before serving. If you like a little spiciness, add a pinch or two of crushed red pepper flakes on top as well.

Watch the video: Μπακαλιάρος στο φούρνο με γλάσο από μουστάρδα dijon, φρέσκα μυρωδικά και πατάτες (August 2022).