Jul 13 2026
Restaurants›Chaval›Local Cod Recipe

Local Cod Recipe

Inspired by Chaval
Time1h
Serves4

baked New England cod, quahog clam velouté
potatoes, celery, smoked tallow.

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Ingredients

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Main Ingredients

Seasoning

For the Velouté

Method

Preparation

  1. 1

    Prepare the Clams

    In a saucepan, cook the quahog clams over medium heat until they open. Remove from heat, discard any unopened clams, and chop the open clams. Set aside.

  2. 2

    Prepare the Potatoes and Celery

    In a pot, boil diced potatoes in salted water until tender, about 10-15 minutes. Add diced celery in the last 5 minutes. Drain and set aside.

Making the Velouté

  1. 3

    Make the Roux

    In a saucepan, melt butter over medium heat. Stir in flour to create a roux, cooking for about 2 minutes until golden.

  2. 4

    Add Stock and Cream

    Gradually whisk in the fish stock, then the heavy cream. Bring to a simmer and cook until thickened. Stir in the chopped clams and season with salt and pepper.

Baking the Cod

  1. 5

    Prepare the Cod

    Preheat the oven to 375°F (190°C). Season the cod fillets with salt, black pepper, and garlic powder.

  2. 6

    Bake the Cod

    In a baking dish, place the seasoned cod fillets and drizzle with smoked tallow. Bake for 15-20 minutes or until the fish is opaque and flakes easily with a fork.

Serving

  1. 7

    Plate the Dish

    On each plate, place a serving of the baked cod, accompanied by the velouté sauce, and a side of potatoes and celery. Garnish with fresh parsley.

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