Alaska Cod Fillets, 2 each (4 - 6 oz pieces)
Miso Ancho Chile Glaze – 2-3 Tbsp (recipe below)·
Alder or Cedar Wood Plank, soaked for 1 hour
Chorizo Sausage, 8oz, no casing, finely crumbled
Olive Oil - 1 Tbsp
Petit Mini Potatoes, Tricolor (roasted or blanched for 7-8 minutes, cooled, halved) – 5 oz
Poblano Pepper, roasted, peeled, seeded, cut into ½” x 1” strips – 1 each
Bell Peppers, Red or Yellow, roasted, peeled, seeded, cut into ½” x 1” strips – 1 each
Green Onions, cut into 1” pieces, white and green – 4 each
Heavy Whipping Cream – 12 fl. oz
Kosher Salt – 1 tsp
Castelvetrano Olives, no pit, cut into 1/4th – 1 ½ oz
Oregano Leaves, fresh – 12 each
Lemon Wedge, garnish – 1 each (optional)
Miso Ancho Chile Glaze:
Miso, White – 3 Tbsp
Ancho Chile Powder – 1 ½ Tbsp
Brown Sugar, Light – 1 Tbsp
Rice Vinegar, Unsweetened – 1 Tbsp
Mirin – 1 Tbsp
Tamari or Soy Sauce – 2 Tbsp
Step 1: Prepare Miso Ancho Chile Glaze
Combine white miso, ancho chile powder, light brown sugar, rice vinegar, mirin and tamari. Reserve. May be made 2-3 days in advance.
Step 2: Prepare Cod
Preheat oven to 550 degrees or on Broil mode.
Marinate Cod Fillets with the Miso Ancho Chile Glaze for 5 minutes and place onto the Alder or Cedar Wood Plank. Place in the oven and cook on the middle shelf to ensure the top gets glazed a deep golden brown and the fish is cooked internally. This will take 4-5 minutes and carry over perfectly. To achieve more color move it closer to the broil element.
Step 3: Prepare Chowder Base
While cod is cooking, heat a 10” saucepan or casserole pan with double handles on medium heat. Add the crumbled chorizo and olive oil and cook for 1 – 2 minutes until cooked, then add the tricolor potatoes and cook for another 1-2 minutes until warmed. Then add the strips of poblano pepper, bell pepper and green onions, cook for another 1 minute, then add the heavy whipping cream and reduce slowly for 1-2 minutes. Finish the chowder with the castelvetrano olives and oregano sprigs.
Step 4: Assemble the Dish
Gently remove the fish from the plank and place in the center of the chowder.