Name: Roasted West Coast Lingcod Fillet With Saltspring Island Mussels and Manilla Clams
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4 servings
Ingredients: 2 tbsp extra-virgin olive oil; 500 gram fresh Ling cod bones and trim; 1 stalk celery; ½ onion; 1 small leek; 1 small fennel; 2 Roma tomatoes; 1 tsp (5 mL) sea salt; 2 tsp (10 mL) sugar; 1 1 bay leaf; 1 clove garlic; 1 sprig fresh thyme; ½ tsp (2 mL) fennel seeds; ½ tsp (2 mL) coriander seeds; 1 cup (250 mL) white wine; 2 litre chicken stock; 1 tbsp (15 mL) extra-virgin olive oil; 1 small shallot; 1 dried chili; ½ clove garlic; 1 tbsp (15 mL) chives, chopped; 1 tbsp (15 mL) scallions, chopped; 1 lb(s) (454 g) fresh Saltspring Island Honey mussels; 1 lb(s) (454 g) Fanny Bay manila clams; ¼ cup (60 mL) white wine; salt; 4 fillet Lingcod (6-oz fillets); 1 litre fresh fish broth, pre made

Prep Time

15 min

Cook Time

1h 15 min

Yields

4 servings

Mouths will be singing the song of the sea by the end of this meal!

ingredients

Roasted Tomato and Fennel Broth

tbsp extra-virgin olive oil

500

gram fresh Ling cod bones and trim

stalk celery

onion

small leek

small fennel

Roma tomatoes

tsp (5 mL) sea salt

tsp (10 mL) sugar

1 bay leaf

clove garlic

sprig fresh thyme

tsp (2 mL) fennel seeds

tsp (2 mL) coriander seeds

cup (250 mL) white wine

litre chicken stock

Mussels & Clams

tbsp (15 mL) extra-virgin olive oil

small shallot

dried chili

clove garlic

tbsp (15 mL) chives, chopped

tbsp (15 mL) scallions, chopped

lb(s) (454 g) fresh Saltspring Island Honey mussels

lb(s) (454 g) Fanny Bay manila clams

cup (60 mL) white wine

salt

Lingcod Fillets

fillet Lingcod (6-oz fillets)

litre fresh fish broth, pre made

Ingredient Substitution Guide

directions

Step 1

In a large pot over high heat, add the olive oil.

Step 2

Roast the fish bones and trim for 4-5 minutes.

Step 3

Add the chopped vegetables, salt, and sugar, stir for an additional 3 minutes.

Step 4

Add all spices, herbs and seeds. Roast for 2 more minutes.

Step 5

Deglaze pot with white wine.

Step 6

Add chicken stock and cover. Simmer over low heat for 45 minutes.

Step 7

In a large sauté pan, over medium high heat, sauté the shallots, chili and garlic 1 minute.

Step 8

Add the fresh shellfish, sauté for an additional minute.

Step 9

Deglaze with white wine.

Step 10

Add tomato fennel broth. Simmer covered for 4 minutes until shells open and broth is reduced.

Step 11

Sear fillets over high heat for 3-4 minutes until a richly coloured golden brown.

Step 12

Roast in the oven for 8-10 minutes until cooked.

Step 13

Serve over shellfish broth.

fish

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Roasted West Coast Lingcod Fillet With Saltspring Island Mussels and Manilla Clams