Recipe contributed by Chef Matt Shapiro, Tony’s Seafood Restaurant, Hog Island Oyster Co. Since 2014, Matt Shapiro has played an integral role in the kitchens of HIOC. A passionate fisherman and forager, Matt pays close attention to the quality and source of every ingredient he uses.
Ingredients
- 2½ cups mixed baby mustard greens, well packed (if you can’t find mustard greens, substitute any type of brassica)
- ¾ cup raw, shelled, pistachios
- 1½ cups extra-virgin olive oil
- ½ cup grated pecorino romano cheese
- Zest of 1 Meyer lemon
- 1 teaspoon kosher salt
- 3 pounds live Manila clams, in the shell, thoroughly rinsed
- 1 tablespoon olive oil
- ½ cup dry white wine or extra-dry vermouth
- 1½ pounds black cod, skin on, cut into 6 (4-ounce) pieces
- Juice of 1 lemon, mixed with 1 tablespoon of olive oil
- Kosher salt and freshly cracked pepper, to taste
Preparation
FOR THE PESTO
Make this at least a few hours, or up to a day, ahead, to allow the flavors to meld.
Toast the pistachios in a 400°F oven until lightly browned and fragrant, 7–8 minutes. Cool completely.
Place the pistachios and all other ingredients in a food processor and pulse 20–30 times, until it is a smooth (but textured) paste.
Refrigerate until ready to use.
FOR THE BLACK COD
Preheat oven to 400°F. Line a baking sheet with parchment paper. Turn on your kitchen fan, it’s going to get smoky!
Season fish generously with salt and pepper. Place a heavy pan over high heat. When the pan begins to smoke, add a teaspoon of olive oil. Place 3 pieces of the fish in the pan, skin side down. Do not touch the fish until it looks almost opaque on the bottom half. Using a metal spatula, remove each piece—including the skin—to the lined baking sheet. Repeat with the remaining pieces of black cod.
Place the baking sheet with the fish into the oven. Cook for 5 minutes.
FOR THE CLAMS
Preheat a heavy pan on medium heat. Add olive oil to the pan. When the oil begins to shimmer, add the clams and shake them around for 10–15 seconds. Add the wine and cover the pan. Cook for 1–2 minutes, or until all clams have opened. Remove from the heat and set aside in a warm spot. Discard any clams that do not open.
About this recipe
TO SERVE
Place an equal amount of the clams in 6 individual serving bowls. Pour the broth from the pan of clams evenly into each of the bowls. Place 1 piece of black cod into each bowl, skin side up. Garnish with a few drops of the olive oil and lemon juice mixture, a generous spoonful of the pesto, and salt and pepper, to taste.
