COD EN COCOTTE WITH TOMATOES, OLIVES & CHORIZO
French seafood stew from the Bistronomy cookbook by Jane Sigal.
Provided by Jane Sigal
Categories Potato Bake Kid-Friendly Dinner Cod Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 4 Servings
Number Of Ingredients 12
Steps:
- Heat the oven to 350°F (175°C). In a medium saucepan of boiling water, cook the potatoes until tender, about 20 minutes. Drain and let cool slightly, then peel and cut into slices 1/4 inch (6 mm) thick.
- In a medium enameled cast-iron casserole, spread the potato slices, tomatoes, chorizo, olives, and garlic. Set the fish on top and add the thyme, parsley, butter, oil, and lemon juice. Season with salt and pepper. Cover and bring to a simmer on the stove, then transfer the pot to the oven and cook until the fish is just opaque throughout, 10 to 15 minutes. Serve directly from the casserole.
- Make Ahead
- The casserole can be assembled and refrigerated for up to 4 hours before baking.
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Anis Bhuiyan
[email protected]I'm not a fan of olives, so I omitted them from the recipe. It still turned out great!
Abida Islam
[email protected]This recipe is a great way to use up leftover cod. I had some leftover from a fish fry and it worked perfectly.
Rasheed Sumra
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. It's a great dish to serve at parties or potlucks.
Ajay Doley
[email protected]I made this dish for my picky kids and they loved it! They especially liked the crispy chorizo.
Obunse Obiajulu
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make, and the clean-up is a breeze.
Mordecai Case
[email protected]I'm not a big fan of fish, but I really enjoyed this recipe. The cod was cooked perfectly and the sauce was delicious.
Saad Ntambazi
[email protected]This dish was a bit time-consuming to make, but it was worth the effort. The flavors were amazing!
Top Entertainment
[email protected]I had some trouble finding cod at my local grocery store, but I was able to substitute tilapia instead. It turned out just as good!
Nezuko Kamado
[email protected]I found this recipe to be a bit bland. I think it could use more salt and pepper.
IQBAL AFGHAN
[email protected]This recipe was a bit too spicy for my taste, but I still enjoyed it. Next time I'll use less chorizo.
Emin Mechov
[email protected]I love how this dish is both healthy and flavorful. The cod is a great source of protein and the vegetables provide a nice balance.
Lalan Shah
[email protected]So easy and delicious! I will definitely be making this again.
Angel Matthews
[email protected]This recipe is a keeper! I've made it several times now and it always turns out great.
Naomi Robinson
[email protected]I made this dish for a dinner party and everyone raved about it. The cod was tender and flaky, and the sauce was flavorful and vibrant.
Andy Ukendi
[email protected]This cod recipe was a hit with my family! The flavors of the tomatoes, olives, and chorizo complemented each other perfectly, and the fish was cooked to perfection.