Cobia with New Smyrna Clam Chowder

Name: Cobia with New Smyrna Clam Chowder
Prep time: 15 d 1 h 40 min
Cook time: 15 d 1 h 40 min
Total time: 15 d 1 h 40 min
Yield: 6
Cuisine: American
Ingredients: 59 milliliters canola oil; 2 kilograms live clams; 118 milliliters coarse salt; 6 servings Coarse salt; 6 servings Coarse salt and freshly ground black pepper; 4 corn cobs, kernels scraped, seasoned with salt and pepper and pan-roasted; 1 bottle dry white wine; 1 teaspoon ground fennel seed; 946 milliliters fish fumet (fish stock); 1 kilograms cobia fish; 3 fresh bay leaves; 4 fresh bay leaves; 3 Tbsps chopped fresh flat-leaf parsley; 3 sprigs fresh thyme; 6 sprigs fresh thyme; 5 cloves garlic, smashed; 0 teaspoons ground nutmeg; 1 teaspoons ground white pepper; 1 teaspoon ground lavender; 237 milliliters shell beans, such as cranberry, shucked and blanched; 1 teaspoons meat cure, such as InstaCure number 1; 2 Tbsps extra-virgin olive oil; 454 grams pork back fat; 118 milliliters potatoes, medium dice; 0 teaspoons crushed red chile flakes; 6 servings Red chile flakes; 2 shallots, sliced; 3 Tbsps unsalted butter; 4 Tbsps unsalted butter; 3 whole garlic cloves, smashed

Cobia with New Smyrna Clam Chowder is a gluten free and דל פחמימות, main course. One serving contains 1511 calories, 80g of protein, and 110g of fat. This recipe serves 6. Head to the store and pick up ground fennel seed, ground lavender, thyme, and a few other things to make it today. To use up the meat you could follow this main course with the Blueberry Buckle as a dessert. This recipe is typical of American cuisine.

Instructions

Mix together the salt, fennel seed, lavender, meat cure, white pepper and nutmeg. Rub the mixture on all sides of the pork fat and place in a plastic, stainless steel or glass container. Cover with plastic wrap, and then foil, and put a heavy plate or lid on top to force out moisture. Refrigerate for 5 days to cure.

Ingredients you will need

White Pepper

Fennel Seeds

Fresh Lavender

Pork Fat

Nutmeg

Meat

Salt

Wrap

Dry Seasoning Rub

Equipment you will use

Plastic Wrap

Aluminum Foil

Remove the plastic wrap and foil, rinse, and pat dry.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Aluminum Foil

Let air dry in a bowl for 10 days on a rack in the refrigerator.

Equipment you will use

Bowl

Heat the olive oil in a heavy-bottomed saucepan over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the garlic and shallots and saute until translucent.

Ingredients you will need

Shallot

Garlic

Add the clams, chile flakes, bay leaves, thyme, some salt and the wine. Cover and steam until the clams open. Cool the cooked clams in the refrigerator; reserve the cooking liquid. Shell the clams and discard the shells.

Ingredients you will need

Red Pepper Flakes

Bay Leaves

Pasta Shells

Clams

Thyme

Salt

Wine

Combine the fish fumet, reserved clam cooking liquid and corn cobs in a saucepan over medium heat and simmer for 30 minutes to create the chowder broth. Strain through a fine mesh strainer.

Ingredients you will need

Chowder

Broth

Corn

Fish

Equipment you will use

Sieve

Sauce Pan

Ladle 4 cups of the broth into a saucepan with the shell beans, roasted corn kernels, potatoes, butter and some salt, black pepper and chile flakes. Cook until reduced and the broth slightly thickens, about 10 minutes.

Ingredients you will need

Black Pepper

Red Pepper Flakes

Corn Kernels

Potato

Butter

Beans

Broth

Salt

Equipment you will use

Sauce Pan

Ladle

Remove from the heat and stir in the parsley and 1 cup of the shelled, cooked clams.

Ingredients you will need

Parsley

Clams

Sprinkle the cobia with salt and black pepper.

Ingredients you will need

Salt And Pepper

Heat the canola oil in a pan until hot, and then sear the fish, top-side down. When the fish is cooked about halfway through, add the butter, thyme, bay leaves and garlic to the pan. As the butter melts, baste the fish using a large spoon until cooked through.

Ingredients you will need

Bay Leaves

Canola Oil

Butter

Garlic

Thyme

Fish

Equipment you will use

Frying Pan

For assembly: Slice the lardo paper-thin with a sharp knife and lay the slices over the seared, hot cobia. The lardo will "melt" over the hot fish. Spoon the clam chowder into the bottom of 6 deep single-serving bowls and top with seared fish.

Ingredients you will need

Clam Chowder

Fish

Equipment you will use

Bowl

Knife