Crispy Seared Ling Cod Champagne infused Stew of Sweet Corn, Butter Beans and Dungeness Crab


Yields: 4 servings


4 ea - 6 oz Ling Cod Portions wit the skin scored
2 C butter beans, cooked with mire poix, ham and stock
1 T shallots, minced
1/2 C sweet corn kernels
1/4 C Smithfield Ham*
4 oz Dungeness crab
1/2 C tomato concaese**
to taste Old Bay Seasoning
8 oz champagne
12 oz tomato water (recipe)
1 T tarragon, chopped
1/4 C butter
2 T parsley butter (recipe)
4 ea tomato chips***

Parsley Butter method

  • Combine the herbs and salt in a food processor and puree until very fine. Add the butter and blend until evenly combined. Place in a small container and refrigerate until set.
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