Jun 08 2026
Restaurants›Boulevard Kitchen & Oyster Bar›Ling Cod “cioppino” Recipe

Ling Cod “cioppino” Recipe

Inspired by Boulevard Kitchen & Oyster Bar
Time1h
Serves4

mussel, manila clam, chorizo, roasted tomato and fennel

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Ingredients

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Seafood

Meat

Vegetables

Liquids

Herbs & Spices

Method

Preparation

  1. 1

    Roast the Tomatoes

    Preheat the oven to 400°F (200°C). Place the tomatoes on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes until caramelized.

  2. 2

    Prepare the Fennel

    Slice the fennel bulb and onion thinly. Mince the garlic cloves.

Cooking

  1. 3

    Sauté the Chorizo

    In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chorizo and cook until browned, about 5 minutes.

  2. 4

    Add Vegetables

    Add the sliced fennel, onion, and minced garlic to the pot. Cook until softened, about 5-7 minutes.

  3. 5

    Add Liquids

    Pour in the white wine and fish stock. Bring to a simmer.

  4. 6

    Add Seafood

    Add the mussels and clams. Cover and cook for about 5 minutes, until they start to open.

  5. 7

    Finish with Ling Cod

    Add the ling cod fillets and roasted tomatoes to the pot. Simmer for an additional 5-7 minutes until the fish is cooked through.

  6. 8

    Season

    Season with salt, black pepper, red pepper flakes, and fresh parsley. Stir gently to combine.

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