PHILADELPHIA (WPVI) — In today’s edition of The Dish, we head into the kitchen with a young, ambitious chef who is already making his mark on Philadelphia’s culinary scene.
RJ Smith from Ocho Supper Club in Rittenhouse is sharing his recipe for a quick and easy brown butter poached cod.
Ocho Supper Club just moved into the Rittenhouse Hotel in Center City a few weeks ago, for a residency that lasts through the end of July.
“Having the opportunity to bring Afro-Caribbean food to Rittenhouse Square is an honor we don’t take lightly,” Smith says. “It’s a privilege to be able to do it in the center of Philly.”
Smith is just 21 years old and a senior at Drexel University studying culinary arts. He came up with the idea for Ocho Supper Club as a freshman.
“As soon as I had the space in a bigger dorm, I was able to really put it into action,” he says.
Smith says he bought a table on Facebook Marketplace and started hosting dinner parties.
He might be young, but Smith has already worked in notable restaurants in the U.S. and abroad.
“I started working throughout Michelin star kitchens from the age of 17, really exploring and building that resume,” he says.
Ocho means eight in Spanish, and he serves an 8-course meal. The name is also a nod to his Jamaican roots.
“Ocho is based off of the city of Ocho Rios in Jamaica,” he says.
“I always question why my food isn’t put center stage, why my culture isn’t put center stage?” he says. “Afro-Caribbean food tells that story beautifully.”
Ocho’s pop-up residency is in the space once occupied by Scarpetta.
Eventually, a steakhouse will move in permanently, but Ocho is here through the end of July.
How does he balance his senior year and running a business?
“It’s quite the juggle,” Smith says. “You’re honestly not supposed to be running a business in school, so being able to do it is exciting for me.”
Today, he’s sharing his recipe for brown butter poached cod and the sauce he serves it with.
“This is something that I think is super easy to do at home,” he says. “You just melt some butter and throw some fish in. Cod is a very forgiving fish, and I think it’s perfect for the home cook.”
Smith keeps his cod portions wrapped in plastic around the sides.
“It’s flaky,” he says, “and this keeps it from falling apart.”
Just drop it in brown butter that’s warm, not hot.
“You want it to be body temperature,” he says. “Just under 100 degrees. That makes sure that the fish is cooked super evenly, and it’s flaky.”
Ocho Supper Club’s Brown Butter Poached Cod Recipe:
To cook the fish:
Heat butter in a small saucepan or skillet. After it melts, stir and cook for another minute or so to brown it.
You will know when it’s ready when it emits a toasty, nutty aroma and it starts to foam a bit.
Submerge the cod in the brown butter.
Cook for 3-4 minutes on one side until golden brown. Flip and cook for another 3 minutes until the fish is opaque.
Ghanian Vapta Sauce
Ingredients:
– 1/2 cup neutral oil
– 3 cups chopped white onions
– 1 tablespoon sliced garlic
– 1 teaspoons sliced fresh ginger
– 1 Scotch bonnet pepper, thinly sliced
– 1 cup tomato paste
– 1 cup cashew cream or heavy cream
– 4 cups chicken stock
Directions:
Cook aromatics by heating the oil in a large pot over medium heat
Add onions, garlic, ginger, and Scotch bonnet pepper. and cook until soft
Add the tomato paste and cook, stirring frequently, until it deepens
Stir in the cashew cream (or heavy cream) until smooth
Pour in chicken stock and bring to a gentle simmer, cooking for 15-20 minutes and stirring occasionally, until thickened
Blend to finish and serve with your cod fish
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