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COD - Cod and Cockles in a Fresh Turmeric Broth
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| Cod and Cockles in a Fresh Turmeric Broth WSJ At Carmel Valley Ranch, chef Tim Wood makes this dish with Monterey line-caught rock cod and Pacific Northwest cockles. You can refer to the Monterey Bay Aquarium Seafood Watch (seafoodwatch.org) to find the best alternatives available in your area. Serves: 4 | |
| 4 tablespoons | olive oil |
| 1 medium | onion, thinly sliced |
| 1 bulb | fennel, cored and thinly sliced |
| 4 cloves | garlic, thinly sliced lengthwise |
| 2 tablespoons | ginger, peeled and thinly sliced |
| 4-inch | fresh turmeric, peeled and thinly sliced |
| Kosher salt | |
| Freshly ground black pepper | |
| 1 cup | white wine |
| 1 pound | cockles or Prince Edward Island mussels |
| Ciabatta or sourdough bread, thickly sliced 4 rock cod or other flaky white fish fillets (6 ounces each) | |
| ¼ bunch | cilantro, chopped, plus ¼ bunch, whole |
1. Set a heavy, lidded pot over medium heat. Add 2 tablespoons olive oil, onions, fennel, garlic and ginger to pot. Decrease heat to medium-low and cook until vegetables soften, 10 minutes. Add turmeric, season with salt and pepper, and cook until spice releases a little of its flavor, 5 minutes more. Add wine and increase heat to medium-high. Add cockles, cover with lid and cook until cockles are beginning to open, 5 minutes more.
2. Meanwhile, toast bread in oven or toaster oven.
3. Add fish fillets to pot, cover and let steam 8 minutes for medium to medium-rare fish. (Check occasionally to make sure pan has enough liquid, and add water if necessary.)
4. In a small bowl, combine remaining oil with chopped cilantro. To serve, top fish with cockle mixture and spoon some broth from pot overtop. Garnish with remaining cilantro. Drizzle bread with cilantro oil and serve on top of or alongside fish.
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