Ingredients for Black Cod with Fennel Chowder and Smoked Oyster Panzanella

• 45 ml de mantequilla

• 170g 1/4-inch cubes fresh fennel bulb

• 110g 1/4- to 1/3-inch cubes peeled Yukon Gold potato

• 80g chopped onion

• 40g finely chopped leek (white and pale green parts only)

• 1 cucharada de harina común

• 2 hojas de laurel pequeñas

• 1 1/2 teaspoons chopped fresh thyme

• 1 230g bottle clam juice

• 180ml whipping cream

• 180ml whole milk

• 1 teaspoon finely grated lemon peel

• 25g finely chopped celery

• 25g finely chopped shallot

• 2 cucharadas de perejil fresco picado

• 25ml fresh lemon juice, divided

• 1/2 cucharaditas de cáscara de limón finamente rallada

• 40g minced smoked canned oysters

• 5 cucharadas de mantequilla sin sal, divididas

• 1 cucharada de tomillo fresco picado

• 4 black cod fillets with skin

• Sal kosher gruesa

• 30g panko (Japanese breadcrumbs),* toasted

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 flavours blend, about 10 minutes. Mix in lemon peel; season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool 30 minutes; cover and refrigerate.

Toss celery, shallot, parsley, 1 1/2 teaspoons lemon juice, lemon peel, and smoked oysters in medium bowl. Season celery-shallot mixture to taste with salt and pepper.

Combine 3 tablespoons butter, thyme, and 3 teaspoons lemon juice in small saucepan. Whisk over low heat until butter melts and sauce simmers; season with coarse salt and pepper. Remove from heat. Melt 2 tablespoons butter in large nonstick skillet over high heat. Sprinkle fish with coarse salt and pepper. Add fish, skin side down, to skillet. Cook until skin is crisp and fish is just opaque in centre, drizzling lemon-butter sauce over, 6 to 7 minutes.

Rewarm chowder over low heat; discard bay leaves. Divide chowder among 4 shallow bowls. Place fish, skin side down, in centre of chowder. Stir panko into celery-shallot mixture; spoon over fish and serve.

Disponible en la sección de alimentos asiáticos de algunos supermercados y en mercados asiáticos.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.