Smoked Pork Belly Wrapped Cod, Shaved Asparagus, Clams & Saffron Broth

 
Smoked Pork Belly Wrapped Cod, Shaved Asparagus, Clams & Saffron Broth (2).JPG

Pair With

Nº 19

Chardonnay

FLAVOR PROFILE

floral, smokey, briney

TIME TO EXECUTE 

30 minutes

INGREDIENTS

1 ½ lb. cod, portioned into 4 oz. pieces

1 Lb. bacon

8 jumbo asparagus (blanched, shaved)

2 Lb. manilla clams

3 cloves garlic (minced)

2 tsp. saffron

2 Qt. fish stock (warmed)

salt and pepper

olive oil

 

DIRECTIONS

Season cod with salt and pepper.  Take bacon and wrap around the fish.  Set aside.

In a large pot on medium high heat, drizzle in olive oil and add clams, garlic, and asparagus and cook for 1 minute.  Add in stock and saffron and cook until clams open up.  Turn off the heat and let sit.  Season to taste.

In a medium heat saute pan, add a touch of oil, and set fish in to sear outside.  Rotate fish after cooking for 5 minutes on each side, or when the bacon is crispy.

To plate: in bowls, ladle broth with clams and asparagus, and place the fish in the middle on top of the clams.  Finish with a drizzle of olive oil.