Cod and Cockles in a Fresh Turmeric Broth

OH MY GOSH!

So simple to prepare. And so scrumptious!

At Carmel Valley Ranch, chef Tim Wood makes this dish with Monterey line-caught rock cod and Pacific Northwest cockles. You can refer to the Monterey Bay Aquarium Seafood Watch (seafoodwatch.org) to find the best alternatives available in your area. 
 

Active Time: 30 minutes Total Time: 1 hour Serves: 4

4 tablespoons olive oil
1 medium onion, thinly sliced
1 bulb fennel, cored and thinly sliced
4 cloves garlic, thinly sliced lengthwise
2 tablespoons ginger, peeled and thinly sliced
4-inch piece fresh turmeric, peeled and thinly sliced(I used powder which I mixed with the wine and then added to the above.)
Kosher salt
Freshly ground black pepper
1 cup white wine
1 pound cockles or Prince Edward Island mussels (I used mussels)
Ciabatta or sourdough bread, thickly sliced (I used my Sweet Potato Biscuits.)
4 rock cod or other flaky white fish fillets (6 ounces each)
¼ bunch cilantro, chopped, plus ¼ bunch, whole (I used fennel fronds.)

1. Set a heavy, lidded pot over medium heat. Add 2 tablespoons olive oil, onions, fennel, garlic and ginger to pot. Decrease heat to medium-low and cook until vegetables soften, 10 minutes. Add turmeric, season with salt and pepper, and cook until spice releases a little of its flavor, 5 minutes more. Add wine and increase heat to medium-high. Add cockles, cover with lid and cook until cockles are beginning to open, 5 minutes more.
2. Meanwhile, toast bread in oven or toaster oven.
3. Add fish fillets to pot, cover and let steam 8 minutes for medium to medium-rare fish. (Check occasionally to make sure pan has enough liquid, and add water if necessary.)
4. In a small bowl, combine remaining oil with chopped cilantro. To serve, top fish with cockle mixture and spoon some broth from pot overtop. Garnish with remaining cilantro. Drizzle bread with cilantro oil and serve on top of or alongside fish.

—Adapted from Tim Wood of Carmel Valley Ranch, Carmel, Calif.
~From The Wall Street Journal Weekend Edition
 

Cod and Cockles in a Fresh Turmeric Broth

OH MY GOSH!

So simple to prepare. And so scrumptious!

At Carmel Valley Ranch, chef Tim Wood makes this dish with Monterey line-caught rock cod and Pacific Northwest cockles. You can refer to the Monterey Bay Aquarium Seafood Watch (seafoodwatch.org) to find the best alternatives available in your area. 
 

Active Time: 30 minutes Total Time: 1 hour Serves: 4

4 tablespoons olive oil
1 medium onion, thinly sliced
1 bulb fennel, cored and thinly sliced
4 cloves garlic, thinly sliced lengthwise
2 tablespoons ginger, peeled and thinly sliced
4-inch piece fresh turmeric, peeled and thinly sliced(I used powder which I mixed with the wine and then added to the above.)
Kosher salt
Freshly ground black pepper
1 cup white wine
1 pound cockles or Prince Edward Island mussels (I used mussels)
Ciabatta or sourdough bread, thickly sliced (I used my Sweet Potato Biscuits.)
4 rock cod or other flaky white fish fillets (6 ounces each)
¼ bunch cilantro, chopped, plus ¼ bunch, whole (I used fennel fronds.)

1. Set a heavy, lidded pot over medium heat. Add 2 tablespoons olive oil, onions, fennel, garlic and ginger to pot. Decrease heat to medium-low and cook until vegetables soften, 10 minutes. Add turmeric, season with salt and pepper, and cook until spice releases a little of its flavor, 5 minutes more. Add wine and increase heat to medium-high. Add cockles, cover with lid and cook until cockles are beginning to open, 5 minutes more.
2. Meanwhile, toast bread in oven or toaster oven.
3. Add fish fillets to pot, cover and let steam 8 minutes for medium to medium-rare fish. (Check occasionally to make sure pan has enough liquid, and add water if necessary.)
4. In a small bowl, combine remaining oil with chopped cilantro. To serve, top fish with cockle mixture and spoon some broth from pot overtop. Garnish with remaining cilantro. Drizzle bread with cilantro oil and serve on top of or alongside fish.

—Adapted from Tim Wood of Carmel Valley Ranch, Carmel, Calif.
~From The Wall Street Journal Weekend Edition
 

Sweet Potato Biscuits

From Cooking Light, 2007

Please note: I made these in my food processor and I used Unsweetened Almond Milk rather than Milk. I also used a bit more mashed sweet potato.

Ingredients

  • 2 cups all-purpose flour (about 9 ounces)
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt 
  • 5 tablespoons chilled unsalted butter, cut into small pieces
  • 1 cup pureed cooked sweet potatoes, cooled 
  • 1/3 cup fat-free milk 
  • Cooking spray

Preparation

  1. Preheat oven to 400°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine sweet potato and milk in a small bowl; add potato mixture to flour mixture, stirring just until moist.
  3. Turn dough out onto a lightly floured surface; knead lightly 5 times. Roll dough to a 3/4-inch thickness; cut with a 2-inch biscuit cutter into 10 biscuits. Place biscuits on a baking sheet coated with cooking spray. Gather remaining dough. Roll to a 3/4-inch thickness. Cut with a 2-inch biscuit cutter into 6 biscuits. Place the biscuits on prepared baking sheet. Discard any remaining scraps.
  4. Bake at 400° for 15 minutes or until lightly browned. Remove from pan; cool 5 minutes on wire racks. Serve warm or at room temperature.

Sweet Potato Biscuits

From Cooking Light, 2007

Please note: I made these in my food processor and I used Unsweetened Almond Milk rather than Milk. I also used a bit more mashed sweet potato.

Ingredients

  • 2 cups all-purpose flour (about 9 ounces)
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons chilled unsalted butter, cut into small pieces
  • 1 cup pureed cooked sweet potatoes, cooled
  • 1/3 cup fat-free milk
  • Cooking spray

Preparation

  1. Preheat oven to 400°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine sweet potato and milk in a small bowl; add potato mixture to flour mixture, stirring just until moist.
  3. Turn dough out onto a lightly floured surface; knead lightly 5 times. Roll dough to a 3/4-inch thickness; cut with a 2-inch biscuit cutter into 10 biscuits. Place biscuits on a baking sheet coated with cooking spray. Gather remaining dough. Roll to a 3/4-inch thickness. Cut with a 2-inch biscuit cutter into 6 biscuits. Place the biscuits on prepared baking sheet. Discard any remaining scraps.
  4. Bake at 400° for 15 minutes or until lightly browned. Remove from pan; cool 5 minutes on wire racks. Serve warm or at room temperature.