"Le Voyage", the travels that have introduced Daniel to the exotic flavors of world cuisines. Forever curious about other cultures and traditions, Daniel constantly searches for new ingredients, flavors, and recipes to add to his repertoire. Just as he does with foods from la Tradition, Daniel will pass the dishes of a region through his own culinary filters. Working with world renowned visiting chefs from other countries, as well as with his own team of cooks (a veritable global village), Daniel will create dishes that, while celebrating the roots, spirit and fundamental flavors of a particular place, will also sing out with his signature style. To launch Café Boulud, Le Voyage's dishes will feature Spanish and Basque

Ingredients

For the vegetable piperade and chorizo:

• 1 tbs Olive oil
• 4 oz Chorizo, cut in half lengthwise and then into 1/4" slices
• 1 Medium onion, peeled, cut in half lengthwise and then info 1/4" slices
• 1 Red pepper, cut in half lengthwise, seeded and cut into 1/4" slices
• 1 Green pepper, cut in half lengthwise, seeded and cut into 1/4" slices
• 4 Plum tomatoes, peeled, cut into 4 wedges and seeded
• 2 Garlic cloves, peeled, germ removed and finely diced
• 1 Pinch of hot pepper flakes
• Salt and freshly ground pepper

For the cod and cockles:

• 4 tbs Olive oil
• 4 Cod filets (6oz each) with skin
• Salt and freshly ground pepper
• 2 tsp Flour
• 24 Cockles (or 12 littleneck clams), well rinsed
• 1 Thyme sprig
• 1 Garlic clove, peeled
• 4 Parsley sprigs, leaves only, washed
• 1/4 c White wine

Preparation

For the vegetable piperade and chorizo:

Heat the olive oil in a large sauté pan over medium heat. When hot, add the chorizo and brown evenly for 3 - 4 minutes. Using a slotted spoon, transfer the chorizo to a plate and set aside. Add the onion and peppers to the pan and sweat, without color, for approximately 10 - 12 minutes, or until the onion is translucent. Return the chorizo to the pan along with the tomato, garlic and hot pepper flakes. Season with salt and pepper, mix well and cover. Lower the heat and cook for another 10 - 12 minutes. (The piperade may be prepared in advance, cooled and stored covered in the refrigerator overnight. Rewarm gently while preparing the cod and cockles.)

For the cod and cockles:

After covering the vegetables, heat 2 tablespoons of olive oil in wide-bottomed shallow pot over medium/high heat. Season the cod filets with salt and pepper and dust the skin side lightly with flour. When the oil is hot, add the cod to the pan, skin side down, and brown for 4 minutes. Flip the cod filets over; add the cockles, thyme, garlic, parsley leaves and white wine around the cod and cover. Lower the heat to medium and steam for 5 minutes. Discard the thyme and garlic. Remove the cod and cockles from the pan and keep warm aside. Strain the jus into a blender and blend with 1 tablespoon of olive oil to emulsify.

Presentation

Mound the vegetables and chorizo in the centers of 4 warm shallow serving bowls. Place the cod on top and arrange 6 cockles per person around the fish, Spoon the jus over the cockles and drizzle the remaining tablespoon of olive oil over the cod filets.