Black Cod over Corn Bisque Pasta
with Fresh Basil Garnish
Cooking time
25 minutes
Servings
2/4
Calories
1050 /serving
A lesson in lusciousness. Each serving showcases a mouth-watering portion of Ocean Wise black cod atop twists of gemelli, swirled in a bisque-like sauce. It’s the epitome of succulence 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 Ocean Wise wild-caught black cod fillets (MSC-certified)
- 280g Cherry tomatoes
- 1 Garlic clove
- 14g Basil
- 1 Scallion
- 1 Ear of corn
- 225g Gemelli
- 30ml Vegetable 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: Cod, Milk, Sulphites, 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
54 g
Saturated Fat
19 g
Sodium
600 mg
Total Carb
104 g
Sugars
11 g
Protein
40 g
Fibre
7 g
Preparation
Boil the pasta
- Bring a medium pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 10 to 12 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, 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 crosswise.
Cook the cod
- Meanwhile, pat the cod dry; 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 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, add the pasta and ⅔ of the basil (tear if desired).
- Cook, stirring often, 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.
