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  1. Sablefish (Black Cod) Puertoriqueño

Sablefish (Black Cod) Puertoriqueño

Enjoy the complex Puerto Rican flavors of this recipe, thanks to the characteristic sofrito broth. The clams impart a wonderful flavor and can be replaced with canned clams in a pinch. If you skip the clams altogether, you many want to add one or two more sablefish fillets to make it a robust meal. Adapted from a recipe by Chef Marc Lippman, former chef of Las Ventanas al Paraiso resort in Los Cabos, Mexico and current chef of Ocean Drive in Norwalk, Connecticut.

Sablefish (Black Cod) Puertoriqueño

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
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Ingredients

  • 4 Vital Choice Alaskan sablefish fillets (4 ounces each)
  • 20 Vital Choice clams (optional; can substitute one small can clams)
  • 1/4 cup plus 4 teaspoonsVital Choice extra virgin olive oil, divided
  • 1 1/2 cup chicken stock
  • 1 cup chorizo, medium diced
  • 1 cup cooked white beans
  • 1 teaspoon butter 
  • Sea salt and organic black pepper, to taste
  • Fresh herbs, i.e. chervil, lemon thyme, parsley (optional garnish)
  • 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

Instructions

  1. Preheat oven to a 400 F.
  2. Make Sofrito: Heat 4 teaspoons 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.
  3. Season fillets with salt and black pepper. Place 2 teaspoon oil in a medium skillet. Bring to medium/high heat and place sablefish in skillet. Sear fish for 1 minute on each side. Place skillet in 400 F oven and roast for 6 to 7 minutes, or until flaky.
  4. Simmer chicken stock, chorizo and sofrito in a medium saucepan, over moderate heat, for 5 minutes. Add clams (if using fresh) and continue to cook until clams open. Add white beans and simmer for another 2‒3 minutes. If using canned clams, add them with beans. Remove from heat and stir in butter.
  5. Divide 2 cups 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.
Serves: Serves 4