Chourico topped cod with lemon oat risotto and bay scallops

We’re making Chourico topped cod with lemon oat risotto and bay scallops with Chef Sai Viswanath from DeWolf Tavern in Bristol.

Yield: 2 portions Ingredients:dewolf tavern ingreds
Olive oil as needed
½ cup shallot; small dice chop
½ tsp Garlic; minced
¼ tsp Ginger root; minced fresh
2 cups white wine (Pinot Grigio works)
½ cup heavy cream
1 pinch Spanish saffron
¼ lb butter; cubed plus more for cod (about a tbsp)
2 lemons; juiced
3 cups vegetable stock
3 whole lemons
Kosher Salt
10 oz cod loin; cut in half
½ cup chourico; ground
3 tbsp panko bread crumb
½ cup bay scallops or * if not available use scallops chopped
½ cup Quaker quick oats


  1. 1 week ahead; add 3 lemons to a large container with lid; fill to the top with salt.  When lemons are confit there will be a small amount of liquid left.  Use ¼ of one lemon and cut the rind off.  Slice the rind very thinly.  Do not use the inside- it will be very bitter.
  2. Heat oven to 350 degrees
  3. Heat a small stock pot with vegetable stock; bring to a simmer
  4. In a small saute pan; saute small amount of oil and add the bay scallops when hot. Cook ¾ of the way and set aside to cool.
  5. In a bowl; mix together a small amount of butter, panko and chourico.  When mix holds together top each piece of cod.  Place cod on a sheet tray coated with pan coating spray or olive oil.  Put in the oven for about 7 minutes or until cooked -through and flaky.
  6. In a small rondeau or medium sautee pan heat 2 tbsp oil.  When pan is hot, add the shallots and cook for half a minute or until soft.  Add the garlic and ginger.
  7. Add white wine and then reduce liquid to a half cup.  Add hot stock and ¼ cup of the salt water from lemon confit.
  8. Add cream and reduce 2 to 3 minutes.  Add the pinch of saffron and rolled oats.
  9. Add the scallops to the risotto to heat and cook through.
  10. Add juice from two lemons, the rind from the confit and whisk in butter.  Taste for added salt. On two plates put a half cup of the oat risotto on each then top with cod.  Voila dinner is served!

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