Black Cod with Fennel Chowder and Smoked Oyster Panzanella

Ingredients for Black Cod with Fennel Chowder and Smoked Oyster Panzanella

• 45ml butter

• 170g 1/4-inch cubes fresh fennel bulb

• 110g 1/4- to 1/3-inch cubes peeled Yukon Gold potato

• 80g chopped onion

• 40g finely chopped leek (white and pale green parts only)

• 1 tablespoon plain flour

• 2 small bay leaves

• 1 1/2 teaspoons chopped fresh thyme

• 1 230g bottle clam juice

• 180ml whipping cream

• 180ml whole milk

• 1 teaspoon finely grated lemon peel

• 25g finely chopped celery

• 25g finely chopped shallot

• 2 tablespoons chopped fresh parsley

• 25ml fresh lemon juice, divided

• 1/2 teaspoons finely grated lemon peel

• 40g minced smoked canned oysters

• 5 tablespoons unsalted butter, divided

• 1 tablespoon chopped fresh thyme

• 4 black cod fillets with skin

• Coarse kosher salt

• 30g panko (Japanese breadcrumbs),* toasted

Melt butter in large saucepan over medium-low heat. Add fennel, potato, onion, and leek. Cover and cook until vegetables are just tender but not brown, about 8 minutes. Add flour, bay leaves, and thyme; stir 1 minute. Stir in clam juice, cream, and milk. Simmer until chowder thickens slightly and flavours blend, about 10 minutes. Mix in lemon peel; season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool 30 minutes; cover and refrigerate.

Toss celery, shallot, parsley, 1 1/2 teaspoons lemon juice, lemon peel, and smoked oysters in medium bowl. Season celery-shallot mixture to taste with salt and pepper.

Combine 3 tablespoons butter, thyme, and 3 teaspoons lemon juice in small saucepan. Whisk over low heat until butter melts and sauce simmers; season with coarse salt and pepper. Remove from heat. Melt 2 tablespoons butter in large nonstick skillet over high heat. Sprinkle fish with coarse salt and pepper. Add fish, skin side down, to skillet. Cook until skin is crisp and fish is just opaque in centre, drizzling lemon-butter sauce over, 6 to 7 minutes.

Rewarm chowder over low heat; discard bay leaves. Divide chowder among 4 shallow bowls. Place fish, skin side down, in centre of chowder. Stir panko into celery-shallot mixture; spoon over fish and serve.

Available in the Asian foods section of some supermarkets and at Asian markets.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.