Slice the kernels off the corn, reserving both the cobs and kernels.
Make the fish stock or crab stock
as per the recipe, adding in the cut up corn cobs. Strain and add 4
cups of the stock and the white wine to a new pot and simmer it down by
half. Add the saffron and let steep for at least 15 minutes.
the stock is simmering, make the chow chow. In a large pan, heat
everything (including the corn kernels) over medium heat for about three
minutes, until warmed and well combined. Turn off the heat and leave
everything in the pan.
the butter in a pot just large enough to hold the pieces of fish and
the butter. Gently poach the fish under the melted butter for about 15
minutes. Keep this on low heat the whole time.
finish, whisk two tablespoons of butter into the nage. Give everyone
some chow chow, top with a piece of fish. Sprinkle on the Cavender's.
Pour a little nage around the bowls and serve.
Recipe courtesy of Hank Shaw via Honest Food