COD WITH CRUSHED POTATOES AND ANCHOVY-OLIVE OIL EMULSION
This delicious cod recipe is courtesy of chef Matt Tropeano.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 15
Steps:
- In a small skillet, heat 1 tablespoon olive oil over medium-high heat. Add capers and cook until crisp, about 1 minute. Transfer to a paper-towel-lined plate to drain; set aside.
- In a small skillet, heat 1 tablespoon olive oil over medium heat. Add garlic, picholine olives, and 1 teaspoon anchovy and cook, stirring occasionally, for 2 minutes. Transfer mixture to the jar of a blender, along with chicken stock or water, and blend on medium speed, adding more chicken stock as necessary until smooth; add mustard and blend to combine. With the blender running, slowly add 1/4 cup extra-virgin olive oil and blend until emulsified; set anchovy mixture aside.
- Place remaining 1 cup olive oil and shallots in a medium skillet over medium heat, whisking shallots constantly until golden brown, about 4 minutes. Drain shallots and let cool. Transfer cooled shallots to a small bowl and add lemon zest, 1 teaspoon chives, and 1/4 of the fried capers; set aside.
- Set a steamer basket over a saucepan of boiling water. Place potatoes in steamer basket; cover and steam until tender, 15 to 20 minutes. Remove potatoes from steamer basket and let cool slightly. Peel and discard skins. Place potato flesh in a medium bowl and add nicoise olives, remaining teaspoon anchovy, and 1/2 teaspoon chives; mash together with a fork. Add remaining 2 to 3 tablespoons of extra-virgin olive oil and mash until potatoes are just crushed; season with salt and cover with plastic to keep warm.
- Fill a large skillet with water to a depth of 1 inch. Bring to a boil over medium-high heat. Place fish in a steamer basket, skin side up. Cover and place steamer in skillet. Steam until fish is cooked through, 5 to 7 minutes. Peel skin from fish using a fish spatula, and discard. Lightly coat each fillet with some of the reserved anchovy mixture, then cover with shallot mixture. Divide potato mixture evenly between 4 plates and top each with a fillet. Spoon over any remaining anchovy mixture. Garnish with remaining capers and chives; serve immediately.
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Hasan family Entertainment
[email protected]Not a fan. The cod was dry and the crushed potatoes were bland. The emulsion was also too oily.
Warren H Fry
[email protected]This dish was amazing! The cod was perfectly cooked and the crushed potatoes were creamy and flavorful. The emulsion was also very tasty. I will definitely be making this again.
Lesiba Somo
[email protected]This recipe was a bit too complicated for me. The emulsion was difficult to make and the cod was a bit overcooked. However, the flavors were still good.
Shaun Howard
[email protected]I wasn't a big fan of this recipe. The cod was bland and the crushed potatoes were dry. The emulsion was also too oily.
MONJUR ALI
[email protected]This was a great recipe! The cod was cooked perfectly and the crushed potatoes were fluffy and flavorful. The emulsion was also very tasty. I will definitely be making this again.
Nobuhle Khoza
[email protected]I would give this recipe a 3 out of 5. The cod was a bit overcooked, but the crushed potatoes were delicious. The emulsion was also very tasty.
Krishnamoorthy Prashanth
[email protected]Delicious! The cod was flaky and the crushed potatoes were creamy. The emulsion was also very flavorful.
Yu Sra
[email protected]Not a fan. The cod was dry and the crushed potatoes were bland. The emulsion was also too oily.
Isheor Kafle
[email protected]This dish was amazing! The cod was cooked to perfection, and the crushed potatoes were creamy and flavorful. The emulsion was also very tasty. I will definitely be making this again.
Beautiful Nature
[email protected]This recipe was a bit too complicated for me. The emulsion was difficult to make and the cod was a bit overcooked. However, the flavors were still good.
Saulih Mohammed
[email protected]Great recipe! The cod was cooked perfectly and the crushed potatoes were fluffy and flavorful. The emulsion was easy to make and added a nice touch of umami. Will definitely make this again.
Fortune Gorondo
[email protected]Overall, I enjoyed this dish. The cod was flaky and tender, and the crushed potatoes were creamy and flavorful. The emulsion added a nice touch of richness, but I would have liked it to be a bit more pronounced.
Harvey Dunkin
[email protected]This recipe was a disaster! The cod was overcooked and dry, and the crushed potatoes were bland. The emulsion was also very oily and overpowering. I would not recommend this recipe.
Samadi Malik413
[email protected]The flavors in this dish were well-balanced, and the cod was cooked to perfection. However, I found the emulsion to be a bit too oily for my taste. Next time, I'll try using less olive oil.
Juneed khan Juneed khan
[email protected]This recipe is a keeper! The cod was cooked perfectly, and the crushed potatoes were creamy and flavorful. The emulsion was easy to make and added a nice touch of richness. Highly recommend!
Foysal Hasan
[email protected]I have to admit, I was a bit skeptical about the anchovy-olive oil emulsion, but it turned out to be the star of the show! It elevated the dish to a whole new level. Will definitely make this again.
Mad Looser
[email protected]This cod dish was a delightful culinary experience. The combination of flavors and textures was simply exquisite. The crispy skin of the cod complemented the soft and fluffy crushed potatoes, while the anchovy-olive oil emulsion added a burst of umam