Black Cod with Clams, Chanterelles, and Fregola

Name: Black Cod with Clams, Chanterelles, and Fregola
Yield: serves 4
Ingredients: 3 dried shiitake mushroom caps; 1 cup warm water; 2 tablespoons soy sauce; 2 tablespoons mirin (sweet Japanese rice wine); 3/4 cup fregola (Sardinian pasta; see Ingredient Resources, page 193); 3 tablespoons extra-virgin olive oil; 1/2 large yellow onion, diced; 1 medium fennel bulb, diced; 1/4 pound fresh chanterelle mushrooms, trimmed, cut into roughly 1-inch chunks; Kosher salt and freshly ground black pepper; 4 black cod (sablefish) fillets, skin on, about 4 ounces each; 2 tablespoons vegetable oil; 3 dozen (about 1 3/4 pounds) manila clams; 1 tablespoon red miso; 1 tablespoon coarsely chopped fresh cilantro; Freshly squeezed lemon juice (optional)

December 22, 2011

Also known as sablefish, black cod thrives in the cold waters off the Pacific Coast, from California to Alaska. The fishery is managed sustainably, so many chefs have turned to black cod as a replacement for the more threatened Chilean sea bass. If you have ever had smoked sablefish in a New York delicatessen, you have eaten black cod. It is an oily fish, rich in heart-healthy omega-3 fatty acids. Chef Bruce Hill, who attended the 1998 Workshop, makes it the centerpiece of this inspired East-West seafood stew, which relies on fregola—a toasty, couscous-like Sardinian pasta—for texture and Japanese miso for flavor depth. Dashi is Japanese stock.

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