Black Cod with Fennel Chowder and Smoked Oyster Panzanella

Name: Black Cod with Fennel Chowder and Smoked Oyster Panzanella
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Tbsp all purpose flour; 2 smalls bay leaves; 4 fillets black cod fillets with skin; 3 Tbsps butter; 59 milliliters finely chopped celery; 227 grams clam juice; 4 servings Coarse kosher salt; 177 milliliters 1/4-inch cubes fresh fennel bulb; 2 Tbsps chopped fresh parsley; 1 Tbsp chopped fresh thyme; 2 teaspoons chopped fresh thyme; 59 milliliters finely chopped leek (white and pale green parts only); 5 teaspoons fresh lemon juice, divided; 1 teaspoons finely grated lemon peel; 1 teaspoon finely grated lemon peel; 118 milliliters chopped onion; 59 milliliters minced smoked canned oysters; 59 milliliters panko (Japanese breadcrumbs),* toasted; 59 milliliters finely chopped shallot; 5 Tbsps unsalted butter, divided; 177 milliliters whipping cream; 177 milliliters whole milk; 177 milliliters 1/4- to 1/3-inch cubes peeled Yukon Gold potato

Black Cod with Fennel Chowder and Smoked Oyster Panzanellan is a pescatarian main course. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains roughly 31g of protein, 42g of fat, and a total of 591 calories. From preparation to the plate, this recipe takes about 45 minutes. A mixture of whipping cream, celery, clam juice, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the lemon peel you could follow this main course with the Lemon Syrup Cake with Berries and Lemon-Curd Cream as a dessert.

Instructions

Melt butter in large saucepan over medium-low heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add fennel, potato, onion, and leek. Cover and cook until vegetables are just tender but not brown, about 8 minutes.

Ingredients you will need

Vegetable

Fennel

Potato

Onion

Leek

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.

Ingredients you will need

Bay Leaves

Clam Juice

Chowder

Cream

All Purpose Flour

Thyme

Milk

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.

Ingredients you will need

Salt And Pepper

Lemon Peel

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.

Ingredients you will need

Salt And Pepper

Lemon Juice

Lemon Peel

Oysters

Parsley

Shallot

Celery

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Bowl

Combine 3 tablespoons butter, thyme, and 3 teaspoons lemon juice in small saucepan.

Ingredients you will need

Lemon Juice

Butter

Thyme

Equipment you will use

Sauce Pan

Whisk over low heat until butter melts and sauce simmers; season with coarse salt and pepper.

Ingredients you will need

Salt And Pepper

Butter

Sauce

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Whisk

Remove from heat. Melt 2 tablespoons butter in large nonstick skillet over high heat.

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Butter

Equipment you will use

Frying Pan

Sprinkle fish with coarse salt and pepper.

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Salt And Pepper

Fish

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.

Ingredients you will need

Butter

Lemon

Sauce

Fish

Equipment you will use

Frying Pan

Rewarm chowder over low heat; discard bay leaves. Divide chowder among 4 shallow bowls.

Ingredients you will need

Bay Leaves

Chowder

Equipment you will use

Bowl

Place fish, skin side down, in center of chowder. Stir panko into celery-shallot mixture; spoon over fish and serve.

Ingredients you will need

Chowder

Shallot

Celery

Panko

Fish

Available in the Asian foods section of some supermarkets and at Asian markets.

Equipment

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The FitVine Wine Pinot Grigio with a 4.4 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.