Name: Black Cod with Fennel Chowder and Smoked Oyster Panzanella
Yield: Makes 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

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Black Cod with Fennel Chowder and Smoked Oyster PanzanellaElinor Carucci

The rich chowder serves as a sauce in this dish. At the restaurant, they use house-smoked king clams and panko in the panzanella, which is a modern take on the classic Italian bread salad. If you like, puree equal parts parsley, fennel fronds, and olive oil, then spoon the vibrant green sauce around the fish.

Recipe notes

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