Ling Cod with Clams
Oven roasted line caught ling cod with kale, clams, dry cured chorizo, cherry tomatoes, potatoes and a marinated fennel salad
Yield: 4 serving
Ingredients
Cod
1.5 lbs ling cod, cut into 6 oz portions
1 tbs vegetable oil
salt to taste
Chorizo and clams
¼ c extra virgin olive oil
1 clove garlic, chopped fine
½ shallot, chopped fine
pinch dried chilli flakes
⅛ c dry cured chorizo, diced
½ pint cherry tomatoes, halved
½ pint live clams, washed
3 leaves kale, stalks trimmed and discarded, julienned
½ yellow potato, peeled, cubed, and poached
salt and pepper to taste
Shaved Fennel Salad
1 bulb fennel, sliced thinly on a mandoline
1 tbs extra virgin olive oil
1 tsp sherry vinegar
salt and pepper to taste
Method
Chorizo and Clams
- In a large sauté pan, heat olive oil over medium heat
- Add garlic, shallot and chilli flakes
- Let cook until fragrant
- Turn up heat and add chorizo, tomatoes, clams and kale
- Toss to mix
- Cover and cook until clams have opened
- Set aside
Fennel Salad
- Toss fennel with olive oil and sherry vinegar
- Season with salt and pepper
- Set aside (you want the fennel to wilt a bit)
Cod
Heat oven to 375F
- Dry cod well with a paper towel, season with salt and a bit of the vegetable oil
- Heat remaining vegetable oil in an oven proof pan over medium high heat
- Sear cod on one side until golden brown
- Flip the fish over and the pan in the oven
- Roast until cooked through
Assembly
- Divide sauce evenly between 4 shallow bowls
- Put one piece of fish in each bowl
- Garnish with fennel salad
Chef Taryn Wa, Savoury Chef Foods Facebook: /SavouryChef | Twitter: @SavouryChef | Instagram: @SavouryChef | www.savourychef.com
As co-founder and culinary director of Savoury Chef Foods, Taryn Wa’s abiding passion for food and commitment to culinary excellence is every bit as authentic as the enduring family recipe from which it’s derived.
Born in Vancouver, Taryn found third-generation inspiration half a world away in South Africa’s multicultural mosaic and further accentuated a palate already steeped in Asian tradition with subtle hints of Indian, British and Portuguese influences.
Since its inception in 2006, Savoury Chef has carved out a niche as one of Vancouver’s premier catering and full-service event coordinators. Taryn and her staff have entertained an array of celebrities, royalty and two former U.S. Presidents, and acted as exclusive caterer to the Cirque Du Soleil tours in Vancouver as well as Canada Northern House during the 2010 Vancouver Olympics. Taryn won the People’s Choice award for “Best Food” at Taste BC 2012 and both People’s and Judge’s Choice awards at the Chef’s Table Society Curry Cup in 2014. She is also an active member of Les Dames d’Escoffier.
