Photo: Monika Grabkowska
Black Cod with Fennel Chowder and Smoked Oyster Panzanella
23 ingredients
Makes 4 servings
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Estimated Nutrition (whole recipe, rough)
1512
Calories
86g
Protein
45g
Fat
192g
Carbs
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Clam | 100g cooked | 148 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Leek | 1 medium (89g) | 54 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tablespoons butter
- 3/4 cup 1/4-inch cubes fresh fennel bulb
- 3/4 cup 1/4- to 1/3-inch cubes peeled Yukon Gold potato
- 1/2 cup chopped onion
- 1/4 cup finely chopped leek (white and pale green parts only)
- 1 tablespoon all purpose flour
- 2 small bay leaves
- 1 1/2 teaspoons chopped fresh thyme
- 1 8-ounce bottle clam juice
- 3/4 cup whipping cream
- 3/4 cup whole milk
- 1 teaspoon finely grated lemon peel
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped shallot
- 2 tablespoons chopped fresh parsley
- 4 1/2 teaspoons fresh lemon juice, divided
- 1/2 teaspoon finely grated lemon peel
- 1/4 cup minced smoked canned oysters
- 5 tablespoons unsalted butter, divided
- 1 tablespoon chopped fresh thyme
- 4 black cod fillets with skin
- Coarse kosher salt
- 1/4 cup panko (Japanese breadcrumbs),* toasted
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes