Ingredients
Method
1) Melt the butter in a large saucepan over a medium-low heat. Add the fennel, potato, onion and leek, cover and cook until the vegetables are just tender but do not brown, about 8 minutes.
2) Add the bay leaves and flour and thyme, stir for 1 minute. Stir in the fish stock/clam stock, cream and milk, and simmer until the chowder thickens slightly, about 10 minutes. Mix in the lemon zest then season to taste. Cool for about 30 minutes, cover and refrigerate. This can be done a day before hand.
For the dressing:
1) This is a very simple dressing – separately chop the capers, shallots and parsley, place them in a bowl together, add the olive oil, lemon and season to taste. Then set aside.
For the fish:
1) Add the olive oil to a hot frying pan and place the wild Alaska black cod skin side down into the pan. When the cod starts to colour around the bottom turn the heat down add 1 tbsp of butter and the smoked oysters, turn the fish over and leave 3 to 4 minutes.
2) To serve, place a ladle of chowder into the bottom of a large bowl, then put the black cod in to the centre of the bowl, place three oysters around and spoon the caper dressing in and around the cod.
