Name: Cod Confit In Paleo Clam Sauce (GF, DF, AIP)
Yield: 4
Ingredients: 4 Cod Fish Fillets of 140 gr each; 1 lt Extra Virgin Olive Oil; 2 Bay Leaves; 3 Garlic Cloves; 5 Coriander Stems (chopped); *15 Coriander Seeds (*NON AIP. Skip this ingredient if you are on the AIP); Sea Salt (to taste); 20 gr Extra Virgin Olive Oil; 500 gr Clams; 250 gr Razor Clams; 150 ml White Wine (alcohol will evaporate while cooking); 150 gr Goose Barnacles (you can find them at the fresh fish market (OR replace them with mussels); 5 Garlic Cloves (thinly sliced); 100 gr Coriander (chopped); 1 Fresh Lemon (juiced); 10 Pickled Pearl Onions (you can find them in the pickle isle of your grocery store, OR replace them with 1 tbsp of lemon zest to cut the fattiness of the sauce); 2 sprigs of Salicornia OR Sea Beans (you can find them in a specialty grocery store)

Ingredients

Scale

For the Cod Fish Confit:

4 Cod Fish Fillets of 140 gr each
1 lt Extra Virgin Olive Oil
2 Bay Leaves
3 Garlic Cloves
5 Coriander Stems (chopped)
*15 Coriander Seeds (*NON AIP. Skip this ingredient if you are on the AIP)
Sea Salt (to taste)

For the Paleo Clam Sauce:

20 gr Extra Virgin Olive Oil
500 gr Clams
250 gr Razor Clams
150 ml White Wine (alcohol will evaporate while cooking)
150 gr Goose Barnacles (you can find them at the fresh fish market (OR replace them with mussels)
5 Garlic Cloves (thinly sliced)
100 gr Coriander (chopped)
1 Fresh Lemon (juiced)

For Garnishing:

10 Pickled Pearl Onions (you can find them in the pickle isle of your grocery store, OR replace them with 1 tbsp of lemon zest to cut the fattiness of the sauce)
2 sprigs of Salicornia OR Sea Beans (you can find them in a specialty grocery store)

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Instructions

For the Cod Fish Confit:

Add 1 lt of extra virgin olive oil in a pot, together with the bay leaves, garlic cloves, coriander stems and seeds. Bring the temperature to 80 C (make sure the oil does not fry) and add the 4 portions of cod fish.
Let the fish cook for approximately 7 minutes (or, if you have a kitchen thermometer, until the interior temperature of the fish has reached 45 C).
Remove the fish fillets from pot, and let it rest for a few minutes.

For the Paleo Clam Sauce:

In a medium sized sauce pot, add the olive oil and sliced garlic, and cook over medium heat.
When the garlic starts to sizzle, add in the clams, and the chopped coriander.
Add in some white wine, wait a few minutes until the alcohol evaporates, and put the lid on top.
When the clams start to open (this should take about 3 minutes, depending on how fresh the clams are and if the pot is hot or not minutes), strain the liquid for the paleo clam sauce and set the clams aside.
Repeat the same procedure for the razor clams. While it is possible to cook all the clams together at the same time, the Chef would not recommend it because different types of bivalves open at different times so one would end up over cooked.
Combine the sauces obtained from straining the razor clams and the clams, add lemon juice to taste and a few drops of olive oil and process with a hand blender mixer. This will help your paleo clam sauce thicken and give it a nice texture and volume.
Place the cod confit in the middle of a plate, scoop the paleo clam sauce around it and top it with the goose barnacles, pickled beet pearl onions and sea sprouts.
Enjoy!!