Rochambeau’s chef Phil Lewis stopped by “The Rhode Show” Friday morning to make baked cod with parsley, fennel shellfish broth and linguica shellfish stew.
For the parsley. fry 1 bunch of parsley in oil at 350 degrees until green color is set. Drain and buzz with 1 cup breadcrumbs in a food processor and set aside. Peel 1 head of garlic and cook in 1 cup butter until garlic is tender. In a food processor, mix the cooked garlic with 1 tablespoon Dijon mustard and a little cooking butter until a smooth paste forms.
For the broth. open 6 littleneck clams and 4 manila clams with a little white wine. Add 1 cup of fennel puree and half a cup of heavy cream to the skillet. Adjust the seasoning with salt, pepper and lemon juice. In another pan, gently sauté the diced linguica with the finely diced white onion and Jillian red pepper until the vegetables are cooked. add to skillet with clams and broth.
Season a 6oz cod fillet with salt and pepper, then brush it lightly with olive oil and bake in a 350 degree oven until 90% done. Remove the fish from the oven and lightly spread the garlic puree over the fish then sprinkle the green breadcrumbs on top of the garlic puree so that it sticks to the fish. Return the fish to the oven to finish cooking. When the fish is cooked through and the breadcrumbs are lightly toasted, remove it from the oven and place it in the center of a serving bowl. Place the open clams around the fish with some of the vegetables and the linguica inside the shells. Gently add the broth to the bowl.
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