Alaskan Black Cod Recipe
Artichoke, celery, tomato, mussels, preserved lemon shellfish broth
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Ingredients
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Seafood
Vegetables
Broth
Method
Preparation
- 1
Prepare the Broth
In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the diced preserved lemon, followed by the diced tomatoes, artichoke hearts, and celery. Stir to combine and cook for another 3-4 minutes.
- 2
Add Mussels and Broth
Pour in the fish stock (or water) and bring the mixture to a simmer. Add the cleaned mussels and cover the pot. Cook until the mussels open, about 5-7 minutes. Discard any mussels that do not open.
- 3
Cook the Cod
While the mussels are cooking, season the black cod fillets with salt and black pepper. In a separate pan, sear the cod over medium-high heat for about 4-5 minutes on each side, or until cooked through and flaky.
Serving
- 4
Plate the Dish
In shallow bowls, ladle the mussel and vegetable broth. Place a piece of seared black cod on top and garnish with fresh herbs if desired. Serve immediately.