Steamed Wild Alaskan Cod with Confit Tomato and Citrus Fumet
+ Click image to enlarge

Steamed Wild Alaskan Cod with Confit Tomato and Citrus Fumet
Chef Daisley Gordon of Campagne – Seattle, WA
Adapted by
April 2009
Yield:4 Servings


Wild Alaskan Cod:
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh Italian parsley
1 tablespoon minced shallots
2 teaspoons coarse sea salt
Freshly cracked black pepper
3 tablespoons extra virgin olive oil
4 4-5 ounce boneless cod fillets
2 tablespoons softened unsalted butter

Confit Tomato: (makes 30 to 40 pieces)
15 to 20 Roma tomatoes (depending on their size)
3 sprigs fresh thyme
1 teaspoon mustard seeds
2 teaspoons broken star anise
1 teaspoon anise seeds
1 teaspoon coriander seeds
2 bay leaves
½ teaspoon black peppercorns
½ bulb garlic, crushed
1½ liters white wine
1 cup sugar
Sea salt and freshly ground black pepper

Citrus Fumet:
1 pint fresh orange juice 
1 pound fish bones
3 to 4 tablespoons olive oil
1 leek, white part only, cleaned and thinly sliced
½ yellow onion, thinly sliced
1 cup dry white wine
1 bay leaf
2 stems fresh parsley
Sea salt and freshly ground black pepper

Unsalted butter, softened
2 zucchini, ends trimmed and cut into 1/8-inch ribbons
1 sweet onion, thin julienne
8 cloves garlic, cut into slivers
2 yellow squash, ends trimmed and cut into 1/8-inch ribbons
Sea salt and freshly ground black pepper

To Assemble and Serve:
Sea salt and freshly ground black pepper


For the Wild Alaskan Cod:
Combine the herbs, shallots, salt, pepper and olive oil in a small bowl. Top each fillet with a spoonful of the herb mixture and a piece of the butter; put each filet in a small vacuum bag and seal. Set aside to marinate.

For the Confit Tomato:
Peel the tomatoes by first scoring an “X” on bottom ends, removing the stem cores and submerging into boiling water for 10 to 15 seconds. Shock the tomatoes in an ice bath and remove at once when cool. Working over a bowl, halve the tomatoes from the top to bottom and remove the seeds without damaging the ribs. Strain the resulting tomato juice into a bowl and reserve. Put the thyme, mustard, star anise, anise, coriander, bay leaves, peppercorns, and garlic in a sachet. Put the wine, sugar, reserved tomato juice, and sachet in a pot and bring to a boil; simmer for 10 minutes. Transfer the tomato halves to a half hotel pan and cover with the light syrup and sachet. Cover the pan with foil and poach for 1 hour on the slow part of the grill. Remove foil and transfer the contents to a fresh pan to cool. Tomatoes should maintain their shape when finished.

For the Tian:
Preheat the oven to 300°F. Put a buttered parchment on a quarter-sized sheet pan. Lay out the zucchini a single layer of ribbons; season the ribbons with sea salt and pepper. Evenly distribute a single layer of onions and garlic; cover with a single layer of yellow squash ribbons; season with sea salt and fresh pepper and repeat the onion and garlic layer. Finish with another layer of zucchini; brush the top layer with olive oil; season with salt and pepper. Top with another piece of buttered parchment. Weight the tian with another quarter-sized sheet pan. Bake for 1 hour. The tian is ready when it’s easily pierced with a pairing knife. Rest the tian for 10 minutes before portioning. For serving, cut the tian into appropriately-sized circles or squares.

For the Citrus Fumet:
Reduce the orange juice to ½ cup. Rinse the fish bones under cold water and then chop into 2- to 3-inch pieces. Heat the olive oil in a 3-quart stock pot over medium-low heat; add the leeks and onions and sweat for 2 to 3 minutes, then add the fish bones and cook for 2 minutes. Add enough water to cover the bones and vegetables, then add the white wine, bay leaf, and parsley; bring to a boil and immediately reduce to a simmer. Continue cooking the fumet gently, uncovered for 30 minutes until it develops a light, slightly sweet flavor. Strain and discard the fish bones and vegetables. Combine 1 cup of the fish fumet with the reduced orange juice until the flavors are married. Adjust the seasoning as needed with sea salt and freshly ground black pepper. Set aside and keep warm.

To Assemble and Serve:
Steam the cod in a bamboo or metal steamer for 5 to 7 minutes. Meanwhile, place four pieces of the confit tomatoes in a sauté pan with 2 tablespoons poaching liquid. Season to taste with sea salt and pepper. Heat the tomatoes through and reduce the liquid to a glaze, adding a small nub of butter to bind the glaze. Heat the tian with parchment paper over top.

Warm 4 shallow serving bowls. Put a serving of the tian in the center of each dish. Place the cod on top and pour the liquid contents of the vacuum bag onto the plate. Cap the cod with the glazed confit tomato. Finish the plating with an ounce of the citrus fumet.