Smoked Pork Belly Wrapped Cod, Shaved Asparagus, Clams & Saffron Broth
floral, smokey, briney
TIME TO EXECUTE
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
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.