Black Cod with Fennel Chowder and Smoked Oyster Panzanella

Black Cod with Fennel Chowder and Smoked Oyster Panzanella
Photo by Elinor Carucci

Ingredients

  • ¼ cup celery
  • ¼ cup smoked canned oysters
  • 2 tablespoons fresh parsley
  • 1 lemon
  • 4 black cod fillets with skin
  • 1 ½ teaspoons fresh thyme
  • ¾ cup whipping cream
  • + 16 more ingredients
    • 3 tablespoons butter
    • 1 tablespoon fresh thyme
    • 2 small bay leaves
    • ¼ cup leek
    • 5 tablespoons unsalted butter
    • ¾ cup fresh fennel bulb
    • 4 ½ teaspoons fresh lemon juice
    • Coarse kosher salt
    • ½ cup onion
    • ¾ cup Yukon Gold potato
    • ¾ cup whole milk
    • ¼ cup shallot
    • 1 teaspoon lemon
    • 1 8-ounce bottle clam juice
    • ¼ cup panko (Japanese breadcrumbs)*
    • 1 tablespoon all-purpose flour

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...

View full recipe at Epicurious

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