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Chef Don's
Favorite Cape Cod Seafood Recipes
Shallow
Poached Cod Monomoy
Serves 4
1
1/2 lbs. Cod
4
oz. Leeks, sliced
1/4
cup Fish Stock
2
Tbsp. Sauvignon Blanc
1
tsp. Garlic, minced
4
oz. Carrot, julienne
2
oz. Sun Dried Tomato, julienne
Juice
of 1/2 Lemon
1/2
cup Heavy Cream
2
tsp. Oil
1
Tbsp. Butter
Salt
and Pepper to taste
2
Tbsp. Scallions, sliced
Cut the cod into four servings. Heat the oil in a pan. Add the leeks
and carrot and sauté for 2 minutes. Reduce heat and spread
the vegetables to form a flat layer in the bottom of the pan. Place the
fish on top of the vegetables and add the stock and wine. Bring to a
simmer and loosely cover the pan. Shallow poach for 15-20 minutes or
until almost done. Remove the fish from the pan and keep warm. Add the
garlic and the lemon juice to the pan and increase heat and reduce by
half. Add the cream and the tomatoes and simmer until the sauce has
thickened. Season with salt pepper. Whisk in the butter. Place the fish
on a serving plate. Spoon the vegetables and the sauce over the fish.
Garnish with the scallions and some lemon zest and serve. |
Fish Stock
Yield: 1 quart
2 lbs. Fish Bones
1 1/2 Qt. Cold Water
4 oz. Mirepoix
Salt to taste
Place all of the ingredients into a
stock pot and bring them to a simmer slowly. Skim the surface. Simmer
for 45 minutes. Strain and cool. |
Mirepoix
2 Parts Onion
1 Part Carrot
1 Part Celery
Peel and Chop the Vegetables into large pieces. |
| Ring Bros. Marketplace |
| 485 Route 134, South Dennis, Cape Cod |
| 508-394-2244 |
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