Chef Taryn Wa's ling cod with clams

Recipe for a bold and meaty seafood dish.

Chef Taryn Wa of Vancouver-based Savoury Chef Foods catering on how to make this hearty seafood meal with oven roasted ling cod with kale, clams, dry cured chorizo and cherry tomatoes, with a side of marinated fennel salad.

Chorizo and clams

1/4 cup extra-virgin olive oil
1 clove garlic, finely chopped
1/2 shallot, finely chopped
pinch dried chili flakes
1/8 cup diced dry-cured chorizo
1/2 pint cherry tomatoes, halved
1/2 pint live clams, washed
3 leaves kale, stalks discarded and leaves julienned
salt and pepper, to taste

In a large sauté pan, heat olive oil over medium heat. Add garlic, shallot and chilli flakes and cook until fragrant.

Turn up heat, and add chorizo, tomatoes, clams and kale. Toss to mix and season. 

Cover and cook until clams have opened.


Shaved fennel salad

1 bulb fennel, thinly sliced, preferably on a mandoline
1 tbsp extra-virgin olive oil
1 tsp sherry vinegar
salt and pepper, to taste

Toss fennel with olive oil and sherry vinegar.

Season with salt and pepper.


1 1/2 lb ling cod, cut into 6-oz. portions
1 tbsp vegetable oil
salt, to taste

Heat oven to 375 F.

Dry cod well with a paper towel, season with salt and a bit of oil.

Heat remaining oil in an oven-proof pan over medium high heat, sear cod on one side until golden brown. Flip the fish over and place the pan in the oven. Roast until cooked through.

To assemble:

Divide sauce evenly between 4 shallow bowls .

Put one piece of fish in each bowl. 

Garnish with fennel salad.

4 servings