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1
For the mushroom dashi: Put the shiitake and warm water in a small saucepan and let soften for 10 minutes.
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2
Add the soy sauce and mirin and bring to a boil over high heat.
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3
Remove from the heat and let steep for 20 minutes.
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4
Strain.
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5
Bring a medium pot of salted water to a boil.
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6
Add the fregola and boil until al dente.
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7
Drain.
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8
Heat the olive oil in a large skillet over high heat.
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9
Add the onion and fennel and saute until softened and lightly caramelized, about 5 minutes.
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10
Add the chanterelles and season with salt and pepper.
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11
Saute until they soften and color slightly, about 3 minutes.
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12
Keep warm.
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13
Season the cod with salt and pepper.
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14
Heat a cast-iron skillet over moderately high heat.
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15
Add the 2 tablespoons vegetable oil.
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16
When the oil is hot, put the fish in the skillet, interior side down.
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17
Sear until lightly browned in spots, about 2 minutes, then turn and cook until the flesh turns white and begins to flake, about 4 minutes longer.
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18
While the fish cooks, put the clams in a large pot and add the mushroom dashi.
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19
Bring to a boil over high heat, cover, and steam until the clams open, about 2 minutes.
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20
Discard any that fail to open.
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21
Ladle about 1/4 cup of the clam juices into a small bowl, add the miso, and whisk to blend.
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22
Return these juices to the clam pot, then gently stir in the onions, fennel, mushrooms, fregola, and cilantro.
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23
Taste and add a bit of lemon juice if desired.
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24
Divide the clams and vegetables among 4 warm bowls, making a space in the center for the fish.
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25
Place a cod fillet in the center of each bowl.
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26
Serve immediately.
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27
Enjoy with Cakebread Cellars Napa Valley Chardonnay or a similarly full-bodied white wine with a silky texture.
