January 24, 2015
Watch Christine from The B-Team make the dish in this video
Makes 2 servings
1 tablespoon plus 1 teaspoon of olive oil
1 shallot, sliced paper thin
3-inch piece ginger, finely grated, about 3 tablespoons (use less for a less spicy version)
1 garlic clove, sliced paper thin
8 New Zealand cockles, shells rinsed well
1 cup dry sake*
1 cup water
1 tablespoon white miso
1 clove black garlic, crushed to a paste (if you do not want to use this you can substitute 2 teaspoons soy sauce, or leave it out completely – but it lends a distinctly sweet-savory flavor to the broth)
4 shitake mushrooms, stems removed, caps thinly sliced
¼ cup shimeji mushrooms (can substitute oyster mushrooms), thinly sliced
1 teaspoon lime juice
1 large bunch enoki mushrooms, pulled apart
Salt and freshly ground black pepper
1 12-ounce cod filet, skin removed
*Be sure to use actual sake, not cooking wine
1. Place large sauté pan over medium-high heat, and add olive oil. Once the oil begins to shimmer, add the shallots and ginger and cook for 2-3 minutes until they are soft without color. Add the garlic to the pan and cook for another minute. Add the cockles to pan and sauté for 1 minute. Add the sake and cover with a tight-fitting lid (or aluminum foil). After about 2 minutes, check to see if the cockles have opened. As soon as the cockles open, carefully transfer them to a plate, emptying any of their liquor back into the pan, and set aside.
2. Once all cockles have been removed, add the water, miso paste and black garlic, and whisk to incorporate. Bring the broth to a boil then reduce the heat to a low simmer and cook for 2 minutes to let the flavors meld. Taste and add salt, as needed.
3. Add the shitake and shimeji mushrooms to the broth and let them cook for approximately 3 minutes. Stir the lime juice into the broth, scatter the enoki mushrooms around just to let them slightly wilt. Add the cockles back to the pan, and garnish with lots of chopped cilantro and shiso.
4. Preheat the oven 375º. Place the cod filet on a baking sheet lined with parchment paper. Using a pastry brush, brush the teaspoon of olive oil on top of the fish and season with salt and pepper. Bake the fish for 8-10 minutes, until it’s flaky and just cooked through. Using a fish spatula, remove the fish from the pan, and place it into the broth, and serve.