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	Alaska Black Cod
	Serves: 4 Ingredients: BLACK COD: 4 Alaska Black Cod fillets (approx. 6 oz. each) 1/4 cup extra virgin olive oil 2 cups Sofrito (see recipe) 1 1/2 cup chicken stock 1 cup chorizo, medium diced 20 Littleneck clams 1 cup cooked white beans 2 tbsp. butter Salt and black pepper Fresh herbs, i.e. chervil, lemon thyme, parsley (optional garnish) SOFRITO: 4 tbsp. olive oil 1 cup yellow onion, finely chopped 1 cup red pepper, finely chopped 1/2 cup tomato, finely chopped 5 cloves of garlic, minced 2 tbsp. paprika 1 tsp. cayenne pepper 1 tbsp. tomato paste Directions: Heat oil in a large skillet over medium heat. Add onion, red pepper, garlic and saut￩ for 10 minutes, stirring frequently. Add paprika, cayenne, tomato paste. Remove from heat and reserve. Method: Season fillets with salt and black pepper. Place 2 tbsp. oil in a medium skillet. Bring to medium/high heat and place black cod in skillet. Sear fish 1 minute on each side. Place skillet in a 400ﾰF oven and roast for 7 minutes. In a medium saucepan, over moderate heat, place chicken stock, chorizo, Sofrito, and simmer for 5 minutes. Add clams and continue to cook until clams open. Add white beans. Remove from heat and stir in butter. To Serve: Divide Sofrito broth among 4 large serving bowls. Top with fillets and drizzle with extra virgin olive oil. Garnish with fresh herbs, i.e. chervil, lemon thyme, parsley. Recipe By: Chef Marc Lippman, Ocean Drive Print Friendly | More Recipes