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

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!

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Ingredients

Roasted Tomato and Fennel Broth

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

Mussels & Clams

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

Lingcod Fillets

4
fillet Lingcod (6-oz fillets)
1
litre fresh fish broth, pre made
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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.

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