Seared Pacific Lingcod with a Fricassee of Mussels,
Manila Clams and Chorizo with Parsley Oil

Seared Pacific Lingcod with a
Fricassee of Mussels, Manila Clams
and Chorizo with Parsley Oil

Ingredients (Serves 4)

• 125 mL (1/2 cup) dry white wine
• 1 sprig thyme
• 1 small clove garlic, minced
• 1/2 small shallot, chopped
• 8 each Pacific clams and mussels
• 1 link dry-cured chorizo sausage, cut into 1.25 cm (1/2") slices
• 250 mL (1 cup) heavy cream
• 50 mL (1/4 cup) each diced celery and diced Yukon Gold potatoes, blanched
• lemon juice (optional)
• 4-175 g (6 oz) pieces of Pacific lingcod fillets, skin on, scaled
• salt and freshly ground pepper, to taste
• 60 mL (4 tbsp) vegetable oil
• 15 mL (1 tbsp) unsalted butter
• 4 Pacific oysters, freshly shucked
• 5 mL (1 tsp) chopped flat-leaf parsley for garnish
• 30 mL (2 tbsp) parsley oil

Method

In a large pot with a lid, place white wine, thyme, garlic, shallot, clams, mussels and chorizo; cover and bring to a boil. Do not mix or stir. Remove the shellfish as they open, about 2 to 3 minutes. Remove the meat from the shellfish. Simmer the liquid to reduce to about 125 mL (1/2 cup). Strain into a medium saucepan; reserve chorizo. Add the cream, celery, potatoes and chorizo and simmer for 1 minute. Taste the nectar to check for salt before seasoning to taste and add a touch of lemon juice if necessary. Keep warm.

Preheat oven to 230°C (450°F). Season cod with salt and freshly ground white pepper. Heat vegetable oil in an ovenproof frying pan on medium-high heat until lightly smoking. Add cod, skin side down. Sear on one side until lightly browned and turn over. Place in reheated oven for 2 to 3 minutes. Don't ever be afraid to poke the fish with your knife and look inside. The flesh should be barely translucent and moist.

To Assemble

Shuck the oysters as close to serving time as possible. Reheat the nectar over medium heat. Return the mussel and clam meat to the nectar, and just before serving, add the oysters. They should just be slightly warmed rather than fully cooked.

To Serve

Pour some nectar into four soup bowls, divide mussel and clam meat and oysters among the bowls then place a piece of lingcod on top. Sprinkle with parsley and drizzle some parsley oil around the dish to garnish.

Courtesy of Robert Feenie - Lumière & Feenie's Restaurants, Vancouver, B.C. Copyright 2006