From: Chef Matt Greco, The Restaurant at Wente Vineyards, Livermore, CA. Yield: 1 serving. 5 ears of corn (cut off the cob) 1 head of fennel, diced ½ onion, diced 3 tsp. fennel seed, ground 3 tsp. smoked paprika 4 Tbsp. white wine (Wente Vineyards Morning Fog Chardonnay works well with this recipe) Puree: ¼ cup olive oil ¼ cup water ¾ cup cooked succotash Cod: 5 oz. cod to taste, salt and pepper to coat, olive oil for garnish, basil Bloom ...
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