By Jill Lambert, David Suzuki
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Extra resources for A Good Catch: Sustainable Seafood Recipes from Canada's Top Chefs
Remove from the heat and stir in asparagus, basil leaves, fennel, and fava beans. Cover and set aside. indd 36 9/12/08 3:37:13 PM Crispy hake Preheat the oven to 350˚f. Place panko in a small shallow dish. Heat olive oil in a large cast-iron frying pan on mediumhigh heat. Season hake with salt and pepper, then dredge just one side of each fillet in panko. Panfry hake, coated side down, until bread crumbs are golden, 2 to 3 minutes. Add hake fillets to the pan of asparagus and fava beans, coated side up.
Add potatoes, reduce the heat to medium, and cook until the potatoes are just tender, about 15 minutes. Keep warm on low heat. In another stockpot, bring cream and orange liqueur just to a boil on medium-high heat. Reduce the heat to medium, add mixed fish, and simmer gently until almost completely cooked, about 5 minutes. ) Add the fish mixture to the soup, and season with salt and pepper. Stir in the chives. 4 Tbsp butter To serve Ladle chowder into eight warmed 1/4 cup finely chopped chives bowls, distributing the seafood evenly.
Drain and set aside. Bring the water back to a boil, add asparagus and cook for 1 minute. Using a slotted spoon, transfer asparagus to a colander and run cold water over them to stop the cooking. Drain and set aside. Repeat with green beans, cooking them for 2 minutes. Discard the cooking water. Fill the saucepan three-quarters full with water. Add potatoes and boil on medium-high heat until fork tender, 10 to 12 minutes. Allow to cool slightly, then cut in ∑-inch thick rounds. Set aside. indd 42 9/12/08 3:37:14 PM Baked halibut Preheat the oven to 350˚f.