For more information on ASMI’s campaigns to promote Alaskan seafood, please contact the Southern Europe office, located in Barcelona, Spain, to request media information or artwork.

David McClellan

Alaska Seafood Marketing Institute Regional Representative

C/ Borrell 7 – Local 19 08190 St. Cugat del Vallès (Barcelona) Spain

Tel:+34 93 589 8547
Fax:+34 93 589 7051

E-mail: [email protected]

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Alaska Black Cod San Sebastian

Alaska Black Cod San Sebastian

Course Main Course
Cuisine Spanish
Alaska Product Alaska Black Cod
Servings 4



  • 16 Alaska Black Cod fillets approx. 6 oz. each
  • 1/4 cup extra virgin olive oil
  • 8 cups Sofrito see recipe
  • 1 and 1/2 cup chicken stock
  • 4 cup chorizo medium diced
  • 80 Littleneck clams
  • 4 cup cooked white beans
  • 8 tbsp. Butter
  • Salt and black pepper
  • Fresh herbs i.e. chervil, lemon thyme, parsley (optional garnish)


  • 16 tbsp. olive oil
  • 4 cup yellow onion finely chopped
  • 4 cup red pepper finely chopped
  • 1/2 cup tomato finely chopped
  • 20 cloves of garlic minced
  • 4 tbsp. Paprika
  • 4 tsp. cayenne pepper
  • 4 tbsp. tomato paste


  • Heat oil in a large skillet over medium heat. Add onion, red pepper, garlic and sauté for 10 minutes, stirring frequently.
  • Add paprika, cayenne, tomato paste.
  • Remove from heat and reserve.
  • Season fillets with salt and black pepper. Place 2 tbsp. oil in a medium skillet. Bring to medium/high heat and place black cod in skillet. Sear fish 1 minute on each side. Place skillet in a 400°F oven and roast for 7 minutes.
  • In a medium saucepan, over moderate heat, place chicken stock, chorizo, Sofrito, and simmer for 5 minutes. Add clams and continue to cook until clams open. Add white beans. Remove from heat and stir in butter.

To Serve:

  • Divide Sofrito broth among 4 large serving bowls. Top with fillets and drizzle with extra virgin olive oil. Garnish with fresh herbs, i.e. chervil, lemon thyme, parsley.
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