Pacific Cod And Clam Cacciucco Recipes

PACIFIC COD AND CLAM CACCIUCCO

Steps:

• For the fish stock: Heat a stockpot, lightly coated with olive oil, over medium heat. Add the onion, celery, garlic and some salt, and sweat for 3 to 4 minutes. Stir in the fish bones and shrimp shells, and fill the pot with water. Add the bay leaves and thyme and bring to a boil. Lower the heat and simmer for 20 minutes. Strain the liquid into a bowl and reserve. Voila! Fish stock!
• For the tomato broth: Lightly coat a large saucepan with olive oil and heat over medium heat. Add the onion, fennel, celery and a large pinch of salt. Cook the veggies until soft and very aromatic, 8 to 10 minutes. Add the garlic and crushed red pepper and cook for another 3 to 4 minutes. Stir in the wine and reduce by half. Season with salt. (It's important to season all along the way.)
• Add 8 cups of the fish stock and the saffron. Stir in the tomatoes, thyme and bay leaves. Season with salt and cook for 20 to 30 minutes. The final broth should be a very pretty and flavorful soup. Taste and add salt as needed. Remove and discard the thyme bundle and bay leaves.
• For the stew: Heat a straight-sided saute pan, lightly coated with olive oil, over high heat. Sprinkle the cod with salt, add it to the pan and brown it on all sides. Remove to a large plate and reserve.
• Drain the fat from the pan and add the clams and about 4 cups of the tomato broth. Cover and cook until the clams open, about 3 to 4 minutes. Add the shrimp and cod along with the beans and the escarole. Cover and cook until the cod and shrimp are cooked through and the escarole is wilted. If at any point the soup has cooked down too much, add more tomato broth.
• For the toast: Preheat a grill. Place ciabatta slices on grill and toast on both sides. Remove and rub with garlic. Drizzle with olive oil and cut in half.
• To assemble: Remove the cod, clams and shrimp from the pan and put in a bowl. Spoon the beans and escarole into serving bowls. Ladle in the tomato broth and arrange the cod, clams and shrimp on top of the beans and escarole. Drizzle with olive oil and sprinkle with fennel fronds. Serve two grilled bread halves with each serving.
• Fantastico!!!

POTATO WRAPPED PACIFIC COD WITH A GRILLED LEEK, RED BLISS AND PURPLE PERUVIAN POTATO AND LOBSTER SALAD

Steps:

• Preheat the duck fat to 260 to 270 degrees F. Preheat the oven to 300 degrees F. Preheat the grill over medium-high heat.
• Add the potato slices to the hot oil and blanch for about 1 minute. Strain onto a baking sheet. Spread them out to cool evenly and let sit until cool enough to handle.
• Place a large piece of plastic wrap out on work surface. Overlap the blanched potatoes creating a bridge connecting the pieces together making it big enough to fit 2 pieces of the Pacific cod. Season the fish fillets with salt on both sides and add to the potatoes perpendicular to the direction of the potatoes. Using the plastic wrap, fold and tuck the potatoes around the fish. Wrap the whole piece with the plastic wrap to bond.
• Place a large nonstick pan over medium heat and add 1/2 cup duck fat. Once heated, add the fish, in batches if needed, seam-side down and season with salt. Let it brown for about 2 minutes then flip. Add the thyme and butter to the pan. Allow the butter to melt and baste fish to add more flavor and moisture to the fish and potatoes. Place the whole pan into the oven for 4 to 5 minutes to cook through.
• Drizzle extra-virgin olive oil on the cleaned leeks, sliced potatoes and the split lobster tail. Season with salt and place onto the grill and cook until tender, about 4 to 5 minutes.
• For the vanilla bean and tarragon vinaigrette: To a bowl, add the vanilla seeds, juice of 1 blood orange, minced shallots, pinch salt, splash champagne vinegar and whisk in about 1/2 cup extra-virgin olive oil so its 2 parts oil, 1 part vinegar.
• Remove the lobster from the shell and chop. Chop the potatoes and leeks and add all to the vinaigrette bowl. Add the tarragon and season with salt and freshly cracked black pepper and gently toss to combine.
• Remove the fish from the oven and place onto a clean surface. Slice in half. Place a large spoonful of the potato salad onto the plate. Top with 1 piece of fish and drizzle with some of the dressing. Season with a pinch of sea salt.

SHRIMP CACCIUCCO

Steps:

• Coat a large saucepan with extra-virgin olive oil and bring to a medium-high heat. Add the diced onion, season with salt, and cook for 3 to 4 minutes. Add the fennel and crushed red pepper and cook for another 3 to 4 minutes. Add the garlic and sweat for 1 to 2 more minutes. The veggies should look soft and wilted, be very aromatic, but not have any color. Add the white wine and cook until it has reduced by half. Stir in the tomatoes, saffron, lemon zest, bay leaf, and 1 cup of water. Taste for seasoning, and season with salt. It should not taste done but it should taste good. Bring to a boil, then reduce the heat and simmer for about 15 minutes. Taste again; it should taste really good now. Add some more salt, if needed, (it probably will). Turn off the heat and reserve.
• Coat a large skillet with olive oil and bring to a high heat. Season the shrimp generously with salt. When the oil is sizzling, add the shrimp and cook them on both sides until they turn pink, about 1 minute on each side. Remove the shrimp from the pan to a plate and reserve.
• Remove the oil from the pan and put over medium-high heat. Add the clams and the cooked tomato mixture. Cover and cook until the clams begin to open, about 5 minutes. If the tomato mixture starts to become too thick add some water. Taste to make sure it tastes good and season with some salt, if needed. Add the beans, escarole, and the cooked shrimp. Cover and cook for another 2 to 3 minutes.
• Remove the clams and shrimp from the pan to a bowl. Spoon the tomatoes and beans into 2 large bowls. Arrange the shrimp and clams on top. Garnish with the reserved fennel fronds and drizzle with extra-virgin olive oil. Call yourself a super star!

PAN SEARED PACIFIC COD WITH CILANTRO VINAIGRETTE AND CREAMED CORN

Steps:

• For the vinaigrette: In a small bowl, combine cilantro, garlic, lemon zest and juice and season with salt and pepper. Slowly drizzle in the olive oil, whisking to incorporate all the ingredients. Taste for seasoning and adjust with salt and pepper, if necessary, and set aside.
• For the fish: Heat the olive oil in a medium nonstick skillet placed over medium-high heat. Sprinkle the cod with salt and pepper. Once the pan is hot, sear the cod for 3 to 4 minutes on the first side. Add the butter to the pan and allow it to melt. Once the butter has melted, flip the cod and finish cooking it on the other side, 3 to 4 minutes more, or until just cooked through.
• To plate: Place a spoonful of Creamed Corn onto a plate. Set a piece of fish over the corn and spoon over the cilantro vinaigrette.
• In a large saute pan, melt the butter over medium heat. Add the corn kernels and corn milk to the pan, as well as the garlic. Season the corn with salt and pepper and saute for 5 minutes. Add the cream, bring the mixture to a simmer and cook until it has reduced by half, 5 to 7 minutes. Once the cream has reduced, remove the pan from the heat. Carefully transfer half of the mixture to a food processor or blender and puree until smooth. Add the pureed portion back to the pan and place over heat to warm through. Season the creamed corn with salt and pepper.