L’Artisan: Black Cod in Corn Bisque Sauce
with Basil, Cherry Tomatoes & Fresh Pasta
Cooking time
25 minutes
Servings
2/4
Calories
1040 /serving
A lesson in lusciousness. Gorgeously gentle textures and tastes elevate this supper beyond the everyday. Each serving showcases a mouth-watering portion of seared black cod—sustainably wild-caught off the coast of B.C., so it’s better for you and the environment. It floats atop twists of fresh torchiette, swirled in a bisque-like sauce. It’s the epitome of succulent and summer, combining corn kernels cut from the cob with heavy cream, cherry tomatoes and leaves of fragrant green basil.
We will send you:
- 2 Wild-caught black cod fillets
- 280g Cherry tomatoes
- 1 Garlic clove
- 1 Bunch of basil
- 1 Scallion
- 1 Ear of corn
- 225g Fresh torchiette
- 12g Seafood demi-glace
- 60ml Heavy cream
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Clams, Cod, Eggs, Milk, Perch, Shrimp, Tilapia, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Strainer
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Total Fat
60 g
Saturated Fat
19 g
Sodium
1010 mg
Total Carb
81 g
Sugars
8 g
Protein
46 g
Fibre
6 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Halve the tomatoes. Pick the basil leaves off the stems. Mince the garlic. Cut the corn kernels off the cob (shuck if necessary). Thinly slice the scallion.
Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, 3 to 5 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Cook the cod
Meanwhile, pat the cod dry with paper towel; season with ½ the spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the cod*, skin-sides down, and cook, 3 to 4 min. per side, until cooked through and the skin is golden brown. Transfer to a plate and keep warm. Reserve the pan.
Make the sauce
In the same pan, heat a drizzle of oil on medium-high. Add the garlic, corn and ½ the scallion. Sauté, 30 sec. to 1 min., until fragrant. Add the cream, demi-glace, remaining spices and ½ the reserved cooking water. Cook, stirring occasionally, 2 to 3 min., until combined. Add the tomatoes and cook, stirring occasionally, 2 to 3 min., until softened.
Combine the pasta
To the pan of sauce, add the pasta and ⅔ of the basil (tear if desired). Cook, stirring frequently, 1 to 2 min., until heated through and combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Off the heat, add 1 tbsp butter (double for 4 portions); stir well.
Plate your dish
Divide the pasta between your bowls. Top with the cod. Garnish with the remaining basil and scallion. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
