Black Cod With Fennel Chowder And Smoked Oyster Pan

Name: Black Cod With Fennel Chowder And Smoked Oyster Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 3/4 cup 1/4-inch cubes fresh fennel bulb; 3/4 cup 1/4- to 1/3-inch cubes peeled Yukon Gold potato; 1/2 cup chopped onion; 1/4 cup finely chopped leek (white and pale green parts only); 1 tablespoon all purpose flour; 2 small bay leaves; 1 1/2 teaspoons chopped fresh thyme; 1 8-ounce bottle clam juice; 3/4 cup whipping cream; 3/4 cup whole milk; 1 teaspoon finely grated lemon peel; 1/4 cup finely chopped celery; 1/4 cup finely chopped shallot; 2 tablespoons chopped fresh parsley; 4 1/2 teaspoons fresh lemon juice, divided; 1/2 teaspoon finely grated lemon peel; 1/4 cup minced smoked canned oysters; 5 tablespoons unsalted butter, divided; 1 tablespoon chopped fresh thyme; 4 black cod fillets with skin; Coarse kosher salt; 1/4 cup panko (Japanese breadcrumbs),* toasted

Servings: persons

3 tablespoons butter
3/4 cup 1/4-inch cubes fresh fennel bulb
3/4 cup 1/4- to 1/3-inch cubes peeled Yukon Gold potato
1/2 cup chopped onion
1/4 cup finely chopped leek (white and pale green parts only)
1 tablespoon all purpose flour
2 small bay leaves
1 1/2 teaspoons chopped fresh thyme
1 8-ounce bottle clam juice
3/4 cup whipping cream
3/4 cup whole milk
1 teaspoon finely grated lemon peel
1/4 cup finely chopped celery
1/4 cup finely chopped shallot
2 tablespoons chopped fresh parsley
4 1/2 teaspoons fresh lemon juice, divided
1/2 teaspoon finely grated lemon peel
1/4 cup minced smoked canned oysters
5 tablespoons unsalted butter, divided
1 tablespoon chopped fresh thyme
4 black cod fillets with skin
Coarse kosher salt
1/4 cup panko (Japanese breadcrumbs),* toasted

1
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 flavors blend, about 10 minutes. Mix in lemon peel; season to taste with salt and pepper. DO AHEAD:
2
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.
3
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 center, drizzling lemon-butter sauce over, 6 to 7 minutes.
4
Rewarm chowder over low heat; discard bay leaves. Divide chowder among 4 shallow bowls. Place fish, skin side down, in center of chowder. Stir panko into celery-shallot mixture; spoon over fish and serve.

478

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 3 tablespoons butter, 3/4 cup 1/4-inch cubes fresh fennel bulb, 3/4 cup 1/4- to 1/3-inch cubes peeled Yukon Gold potato, 1/2 cup chopped onion, and more.

Yes, Black Cod With Fennel Chowder And Smoked Oyster Panzanella falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Cod With Fennel Chowder And Smoked Oyster Panzanella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions