SAUTéED COD WITH POTATOES IN CHORIZO-MUSSEL BROTH
This recipe came to The Times in 2002 from the French chef Eric Ripert, whose cooking at Le Bernardin carries flavors reminiscent of his culinary training near the Spanish border. Quickly sautéed cod is placed on a bed of potatoes with a savory, supple broth ladled over. It takes not too much time, and it is delicious.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees. Brush unpeeled garlic with a teaspoon of olive oil, wrap in foil, bake 40 minutes. Meanwhile, place potatoes in pot of salted water to cover, bring to a boil, and cook over medium heat until very tender, about 30 minutes.
- Heat 1 tablespoon olive oil in 3-quart saucepan. Add sliced shallots and sliced garlic, cook over low heat until soft but not colored, add wine, bring to a simmer and add mussels. Cover and cook until mussels open, about 3 minutes. Drain through a fine sieve, and reserve cooking liquid. Shuck mussels and reserve, covered. Clean pan.
- Place 2 tablespoons oil in mussel pan. Add minced shallots and minced garlic. Sauté until soft. Add chorizo, and sauté until starting to brown. Add clam juice and mussel cooking liquid. Bring to a simmer, add 1 branch each thyme and rosemary, remove from heat, add shucked mussels, and set aside, covered.
- When roasted garlic is done, remove it from foil, and peel cloves. When potatoes are done, drain them, and return them to cooking pot. Mash with a fork, adding roasted garlic cloves, butter, and 4 tablespoons olive oil. Place over low heat, fold in 4 tablespoons parsley, add 2 teaspoons lemon juice and season to taste with salt. Set aside over very low heat.
- Pat fish dry, and season with salt and pepper on both sides. In heavy skillet large enough to hold fish without crowding, add remaining oil. Place over high heat. When oil is hot, sauté fish, turning once, until golden brown, 4 to 5 minutes on each side.
- Reheat chorizo-mussel broth over low heat, and add remaining lemon juice. Remove thyme and rosemary, and add remaining parsley.
- To serve, place a portion of potatoes in center of each of four shallow soup plates. Place a portion of fish on potatoes. Spoon broth, chorizo and mussels around potatoes, and garnish with thyme and rosemary.
Nutrition Facts : @context http, Calories 941, UnsaturatedFat 39 grams, Carbohydrate 49 grams, Fat 57 grams, Fiber 7 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1547 milligrams, Sugar 5 grams, TransFat 0 grams
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Solve Your Doutes
[email protected]I followed the recipe exactly and the dish turned out great.
Kithnuka Dinath
[email protected]This dish was a hit with my family!
lucy portia
[email protected]Everyone loved the cod and the broth. I would highly recommend this recipe.
Khalid Turky
[email protected]This recipe is a keeper! The cod was flaky and tender, and the broth was rich and flavorful.
Hazem Mohamed
[email protected]This dish was easy to make and turned out great. I will definitely be making this again.
Promo Writs
[email protected]The cod was flaky and moist, and the broth was rich and flavorful. I would highly recommend this recipe.
Amanda Reabetswe
[email protected]This dish was delicious! The cod was cooked perfectly and the broth was flavorful and complex. I will definitely be making this again.
Champ 46
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved the cod and the broth. I would highly recommend this recipe.
Ssenyondo Joseph
[email protected]This recipe is a keeper! The cod was flaky and tender, and the broth was rich and flavorful. I loved the combination of flavors.
Asfin Alone
[email protected]This dish was easy to make and turned out delicious. The cod was cooked perfectly and the broth was flavorful. I will definitely be making this again.
Timothy Meerman
[email protected]The cod and potatoes were cooked perfectly, and the broth was flavorful and complex. I was very impressed with this recipe.
nek outdoor adventures
[email protected]I followed the recipe exactly and the dish turned out great. The cod was flaky and moist, and the broth was rich and flavorful. I would highly recommend this recipe.
Muzmilali Chandio
[email protected]This dish was a hit with my family! The cod was perfectly cooked and the chorizo-mussel broth was flavorful and delicious. I will definitely be making this again.