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Alaska Black Cod with Clams & White Beans in Sofrito Broth from Ocean Drive Restaurant.

4 Alaska Black Cod fillets (approx. 6 oz. each)
1/4 cup extra virgin olive oil
2 cups Sofrito (see recipe)
1 1/2 cup chicken stock
1 cup chorizo, medium diced
20 Littleneck clams
1 cup cooked white beans
2 TBS butter
Salt and black pepper
Fresh herbs, i.e. chervil, lemon thyme, parsley (optional garnish)

4 TBS olive oil
1 cup yellow onion, finely chopped
1 cup red pepper, finely chopped
1/2 cup tomato, finely chopped
5 cloves of garlic, minced
2 TBS paprika
1 tsp. cayenne pepper
1 TBS tomato paste

Heat oil in a large skillet over medium heat. Add onion, red pepper, garlic and sauté 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 400°F 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. Serves 4 big eaters - Chef Marc Lippman, Ocean Drive

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