This recipe is from the wonderful Alaska Seafood website. The recipe was submitted by Chef Marc Lippman of Ocean Drive Restaurant @ 128 Washington Street, Norwalk, Connecticut 203-855-1665.

Alaska Black Cod

Makes 4 Servings

BLACK COD:

4 Alaska Black Cod fillets (approx. 6 oz. each)

1/4 cup extra virgin olive oil

2 cups Sofrito (see recipe)

1 1/2 cup chicken stock

1 cup chorizo, medium diced

20 Littleneck clams

1 cup cooked white beans

2 tbsp. butter

Salt and black pepper

Fresh herbs, i.e. chervil, lemon thyme, parsley (optional garnish)

SOFRITO:

4 tbsp. olive oil

1 cup yellow onion, finely chopped

1 cup red pepper, finely chopped

1/2 cup tomato, finely chopped

5 cloves of garlic, minced

2 tbsp. paprika

1 tsp. cayenne pepper

1 tbsp. tomato paste

1. Heat oil in a large skillet over medium heat. Add onion, red pepper, garlic and sauté for 10 minutes, stirring frequently.

2. Add paprika, cayenne, tomato paste. Remove from heat and reserve.

3. Season fillets with salt and black pepper. Place 2 tbsp. oil in a medium skillet. Bring to medium/high heat and place black cod in skillet.

4. Sear fish 1 minute on each side. Place skillet in a 400*F oven and roast for 7 minutes.

5. In a medium saucepan, over moderate heat, place chicken stock, chorizo, Sofrito, and simmer for 5 minutes.

6. Add clams and continue to cook until clams open. Add white beans. Remove from heat and stir in butter.

5. To Serve: Divide Sofrito broth among 4 large serving bowls. Top with fillets and drizzle with extra virgin olive oil. Garnish with fresh herbs, i.e. chervil, lemon thyme, parsley.

Recipe and photograph courtesy of alaskaseafood.org.

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