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Pan Roasted Cod Loin with Tomato Cockle Nage

servings: 4
Pan Roasted Cod Loin with Tomato Cockle Nage

prep time


total time





Pan Roasted Cod Loin with Tomato Cockle Nage

servings: 4

Pan-Roasted Cod:

  • 2 Tbsp. canola oil
  • 4 5 oz. portions of cod loin, skin removed
  • Salt
  • White pepper
  • 1 Tbsp. butter

Tomato Cockle Nage:

  • 1 cup diced pancetta
  • 1/2 medium onion, diced small
  • 3 cloves garlic, chopped
  • 1 tsp. fresh thyme, chopped
  • 1/4 tsp. fresh ground black pepper
  • 1 bulb fennel, small diced
  • 1 14.5 oz. can small diced tomatoes
  • 20 cockles or small clams
  • 2 egg yolks
  • 1 cup Hood® Heavy Cream
  • 2 Tbsp. fresh parsley, chopped

Pan-Roasted Cod Directions:
Heat the canola oil on high a large sauté pan until very hot. The oil should shimmer, but not smoke. Season both sides of the fish with salt and white pepper. Add fish into the sauté pan, skin side up. Cook on medium high until golden brown. If the pieces are thick, you will need to carefully baste the pieces in oil during this process.

Turn the heat down to medium low, add the butter and flip the fish. Continue cooking until the fish is warmed through and flakes easily when pressed.

Cockle Nage Directions:
In a large sauté pan, render the pancetta until crispy over medium heat. Add the onion, garlic, thyme and black pepper and cook until the onion is tender. Add the diced fennel, cook one more minute and add diced tomatoes.

Turn the heat up to high and bring mixture to a boil. Add the cockles, cover, and cook until all the cockles are open (4 to 6 minutes). Discard any that do not open.

In a separate bowl, whisk together Hood® Heavy Cream and egg yolks. Remove mixture from the heat and swirl in Hood Heavy Cream and egg yolk mixture. The broth should thicken slightly; you may need to gently heat over low while stirring for 2 more minutes. Finish the sauce with parsley and season to taste.

Divide the cockle nage between four large bowls. Top with seared cod and serve.

By: Chef Chris Coombs


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