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THE FISH SOCIETY
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The Fish Society > "b" > Black cod fillet steaks

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Black cod fillet steaks

SEE OUR OTHER BLACK COD

This is unquestionably one of the finest fish in the sea. Alternatively known as sablefish, black cod comes from fisheries in Alaska and Canada which are a fascinating 30 year morality tale in sustainable fishing. You can read this story here.

 

We offer steaks and bullets - both are boneless. Steaks are oblong mid-fillet portions. Bullets are from the front of the fillet, which means they're narrower but thicker. Watch our black cod video.

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Recipe

Suggestion 1: Black cod in a miso marinade - Cooker's Paradise

 

 

Suggestion 2: Risotto of black cod with saffron Serves 4
400-500g black cod fillet
generous pinch of saffron
900ml vegetable stock
2 tbsp olive oil
225g risotto rice
4 spring onions
1 garlic clove
150ml dry white wine
150ml milk
1 bay leaf
4 tbsp grated parmesan
75g garden peas
salt and pepper
basil leaves to garnish

1 Chop spring onions and garlic finely. Heat the vegetable stock and add the saffron. Leave to infuse whilst making the risotto.


2 Heat the oil in a large pan and add the rice. Cook over low heat for 2 mins until the rice looks shiny.


3 Add the spring onions and garlic then pour in the white wine and let it simmer a moment. Add a cup of stock. Stir, then cook over a medium heat for 25 mins, gradually adding remaining stock until the rice is tender and creamy


4 About 10 mins before risotto is cooked start to cook the fish. Put the fillets into a shallow pan with lid and add the milk, bay leaf and 150ml boiling water. Season lightly. Cover and simmer gently for 10 mins. Remove, cool a little then flake the fish with your fingers, discarding the skin.

 

5 Add the parmesan and peas to the risotto, stirring them through very gently. Season with salt and pepper (and perhaps a knob of butter?) to taste. Finally and very gently, combine the fish into the risotto.

 

6 Garnish with basil leaves and serve.