Pan-roasted, Prosciutto-wrapped Cape Cod Codfish
Recipe courtesy of Anthony Rebeni, Executive Chef, Vineyard Golf Club, Edgartown, Mass.
Ingredients
- cod filet - 4, 7-oz. each
- prosciutto - 4 slices
- white beans - 2 cups, cooked
- fennel bulb - 1 head
- baby arugula - 1/4 lb. (4 ozs.)
- crushed tomatoes - 2 cups
- clam juice - 1 cup
- chicken stock - 1 cup
- white wine - 1/2 cup
- salt - to taste
- pepper - to taste
Instructions
For Prosciutto-Wrapped Cod:
- Preheat oven to 400 degrees
- Season cod with black pepper
- Wrap each fillet with prosciutto
- Sear the wrapped cod in high-heat pan
- Flip once and finish in 400-degree oven
For the Stew:
- In large saute pan with oil, add fennel and cook 3 minutes
- Add beans and saute again for 1 minute
- Add all liquid and simmer for ten minutes
- Season to flavor
To Plate:
- In four large dinner bowls, portion out the broth
- Add arugula in the bowls with broth
- Place cod in the center bowl
- Garnish with butter sauce and/or aged balsamic glaze