Black Cod over Corn Bisque Pasta
with Fresh Basil Garnish
Cooking time
25 minutes
Servings
2/4
Calories
970 /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 with heavy cream, cherry tomatoes and fragrant green basil.
We will send you:
- 2 Ocean Wise wild-caught black cod fillets (MSC-certified)
- 1 Garlic clove
- 14g Basil
- 1 Scallion
- 1 Ear of corn
- 280g Cherry tomatoes
- 225g Fresh gemelli
- 30ml Vegetable demi-glace
- 60ml Heavy cream
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red pepper bell, vinegar powder, yeast extract, green pepper bell, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Cod • Eggs • Milk • Sulphites • Wheat
You will need:
Large pan (non-stick if possible)
Medium pot
Oil
Salt & pepper (S&P)
Strainer
1 or 2 tbsp Butter
Total Fat
50 g
Saturated Fat
19 g
Sodium
1060 mg
Total Carb
92 g
Sugars
13 g
Protein
41 g
Fibre
8 g
Preparation
Boil the pasta
- Bring a medium pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 3 to 6 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.
- 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.
