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Sablefish (Black Cod) Puertoriqueño
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Today’s recipe speaks to us with a Puerto Rican accent, thanks to the characteristic sofrito broth... which could easily pass for a Sicilian tradition.

The littlenecks impart a wonderful flavor but are entirely optional, and you could use canned clams in a pinch.

If you skip clams altogether, you many want to add one or two more sablefish fillets, depending on appetites


Sablefish (Black Cod) Puertoriqueño
Adapted from a recipe by Chef Marc Lippman, former chef of Las Ventanas al Paraiso resort in Los Cabos, Mexico and currently chef of Ocean Drive in Norwalk, Connecticut.

Serves 4

4 (4 oz each) Alaska Sablefish fillets
1/4 cup organic extra virgin olive oil
2 cups Sofrito (see below)
1 1/2 cup chicken stock
1 cup chorizo, medium diced
20 Littleneck clams (optional; alternatively, one small can canned clams)
1 cup cooked white beans
1 teaspoon butter (or organic extra virgin olive oil)
Sea salt and organic black pepper
Fresh herbs, i.e. chervil, lemon thyme, parsley (optional garnish)

Sofrito
4 teaspoons organic extra virgin 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 teaspoons paprika
1 teaspoon organic cayenne pepper
1 teaspoon tomato paste
  • Preheat oven to a 400 F.

  • Heat oil in a large skillet over medium heat. Add onion, red pepper, garlic and sauté for 10 minutes, stirring frequently. Add paprika, cayenne, tomato paste. Remove from heat and reserve.

  • Season fillets with salt and black pepper. Place 2 teaspoon 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 400 F oven and roast for 67 minutes, or until it flakes.

  • In a medium saucepan, over moderate heat, place chicken stock, chorizo, Sofrito, and simmer for 5 minutes. Add clams (if using littlenecks) and continue to cook until clams open. (If using canned clams, add them with beans.) Add white beans and simmer for another 2‒3 minutes. Remove from heat and stir in butter (or oil).

  • 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.


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