Seared Atlantic cod with Argentinian puchero con chorizo
Chef Antonio Park
Ingredients
Method
Puchero Stock:
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1kg beef bones
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1kg pork bones
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1 celery stalk
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2 medium carrots
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2 medium onions
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1 green pepper
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3 cloves garlic
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4 tbsp tomato paste
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1 guajillo pepper, dried
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1 ancho pepper, dried
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1 chipotle pepper
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1 bay leaf
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1/3 bunch fresh thyme
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2 tbsp black pepper corns
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1 tbsp sweet paprika
Puchero Soup:
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1 celery stalk, small diced
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1 medium carrot, small diced
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1 yukon gold potato, small diced
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175g good quality smoked chorizo, small diced
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1 unit corn (remove the kernels from the cob)
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1 zucchini, small diced
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olive oil
Atlantic Cod:
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750g MSC certified Atlantic cod
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7 tbsp unsalted butter
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2 tbps light soy sauce
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salt and pepper
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canola oil
Garnish:
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2 radishes, thinly sliced
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Plantain chips
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Micro coriander sprouts (or substitute for fresh coriander/cilantro)
For the stock: Preheat the oven to 350F. Roast the beef and pork bones until brown (approx. 1 hour). Put all the ingredients in a pot and fill with water to cover. Let it simmer for 6 to 8 hours and strain. Season with salt.
For the soup: Heat a large saute pan to medium heat and saute all the ingredients in a bit of olive oil until the vegetables are softened (5 mins). Add the Puchero stock (approx. 4 cups) and let simmer for 5 minutes until all the vegetables are cooked.
For the fish: Preheat the oven to 400F. Cut the fish in to 6 pieces about 120g each. Season both sides with salt and pepper.
Heat an oven-safe saute pan to medium-high heat. Add a bit of canola oil and place the fish in the pan and cook on one side until golden brown (2-3 minutes). Turn the fish and place it immediately in the oven to finish cooking (4 minutes).
Meanwhile, melt the butter in a small pot and add the soy sauce. Brush the fish with the soy butter before serving.
Assembly:
Spoon the soup in a serving bowls, place one piece of fish on top of each and garnish with sliced radish, plantain chips and micro coriander sprout.