Only 3 ingredients.
The collar of a large fish, such as cod, is the part between the head and the body; it has a (healthy omega-3) fatty richness that is ultra-satisfying. It's one of my favorite parts of the fish. Ask your fishmonger for leftover fish collars. If using cod, know that stocks of Atlantic cod have been depleted due to unsustainable fishing methods, so choose Pacific cod or Alaskan walleye pollock.
IngredientsServes 43 cups prunes (dried up from old ugly plums or hardened in the pantry is fine)3 (8 × 3-inch) pieces (about ½ sheet) dried kombu4 to 8 collars from cod, bass, or other large fish collars, about 3 pounds (see headnote)Step 1
Fill a large pot with 6 cups water and bring to a boil. Add the prunes and kombu and cook over medium heat for 45 minutes. Strain and return the liquid to the pot. (Discard the prunes and kombu, or reserve for other use. Keep in mind that the prunes might have a slightly briny taste.) Turn the heat to low and simmer for another 30 minutes, until the sauce thickens and reduces to a deeper flavored syrup. You should have about 2 cups.
Step 2Heat a grill (preferably with hickory) until the grate is at high heat. (Alternatively you can set the oven to broil and cook them the same way on aluminum foil.) Brush the collars with the sauce. Grill (or broil), basting frequently with the sauce, for 2–3 minutes, checking to make sure the collar is seared and golden on one side and then flipping and searing on the other side for another 1–2 minutes, until just cooked. Remove immediately and serve with sauce on the side. headtopics.comRead more: epicurious »
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