Make Scarpetta's Black Cod with Caramelized Fennel and Concentrated Tomatoes, Like Scott Conant
Scott Conant's Scarpetta just celebrated its third anniversary with a special menu that ran all last week. In case you missed it, the chef shares the recipe for his signature Black Cod with Caramelized Fennel and Concentrated Tomatoes, which he served as part of the birthday meal.
Scarpetta's Black Cod with Caramelized Fennel and Concentrated Tomatoes
"The Black Cod with Caramelized Fennel and Concentrated Tomatoes has been one of our signature dishes since day one," says Conant. "In fact, we just celebrated Scarpetta's third anniversary and offered the cod as part of our special menu, which was our way of saying thank you for all of the love and support everyone has shown us since we opened."
Black Cod with Caramelized Fennel and Concentrated Tomatoes
For the Concentrated Tomatoes:
Yield: about 30 halves
3 pounds ripe plum tomatoes, halved and gently seeded
1/4 cup extra virgin olive oil, more if needed
1 teaspoon chopped fresh oregano
1 1/2 teaspoons chopped fresh rosemary
1 teaspoon sugar
kosher salt and freshly ground black pepper
At least five hours ahead and up to five days ahead before, heat the oven to 300°F. In a large bowl, toss the tomatoes with enough olive oil to coat them liberally (about 1/4 cup), and lay them cut side down on a sided baking sheet. Sprinkle the oregano, rosemary, and sugar over them, and season lightly with salt and pepper.
Cook the tomatoes until they are quite concentrated with a very deep red color, about 3 1/2 to 4 hours. You are not trying to dry the tomatoes completely; they should look quite dry on the outside but should retain some moisture within. Cool at room temperature, peel away the loose skins, and store in an airtight container in the refrigerator.
For the Black Cod with Caramelized Fennel:
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