Recipes

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Ingredients

  • Extra-virgin olive oil, as needed

  • 2 small onions, quartered and very thinly sliced

  • 6 garlic cloves, thinly sliced

  • 2 fresh bay leaves, notches torn

  • Kosher salt as needed

  • 12 oz. poached cod (see below), flaked into 1/2-inch pieces

  • 2 large Yukon gold potatoes

  • Freshly ground black pepper as needed

  • 2 large hard-boiled eggs, peeled and cut into 1/3-inch slices

  • 1/2 cup Kalamata olives, pitted and sliced crosswise, plus garnish

  • 1/4 cup fresh flat-leaf parsley leaves, very finely chopped

Preparation

Preheat the oven to 325 degrees.Poach a 1-inch-thick, 12 oz. cod filet in barely simmering water to cover for 10 to 12 minutes until the tip of a knife or cake tester goes through without resistance. Remove from water and use a fork to flake into ½-inch pieces. You should have 2 cups.Heat a small (4-quart) cast iron cocotte (Dutch oven) over medium heat and coat the bottom with oil. Add the onions, garlic, bay leaves and a generous pinch of salt. Stir well, then cover and cook, stirring occasionally, until golden brown and very tender, about 10 minutes.While the onions cook, place the cod in a medium skillet and add enough oil to coat it well. Heat over medium heat, stirring gently, until heated through, a...

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Ingredients

  • 1 teaspoon extra-virgin olive oil

  • 1 shallot, finely chopped

  • 2 ounces Spanish chorizo (see Tips) or turkey kielbasa, diced

  • 1 teaspoon chopped fresh thyme

  • 1 pint grape tomatoes, halved

  • 1/2 cup dry white wine, divided

  • 1 15-ounce can great northern beans, rinsed

  • 1/2 teaspoon salt, divided

  • 1 1/4 pounds cod, cut into 4 pieces (see Tips)

  • Freshly ground pepper, to taste

Preparation

  • Preheat oven to 425°f. Coat a 9-by-13-inch baking dish with cooking spray.

  • Heat oil in a medium saucepan over medium-high heat. Add shallot, chorizo (or kielbasa) and thyme and cook, stirring, until fragrant, about 1 minute. Add tomatoes and 1/4 cup wine. Cook, stirring occasionally, until the tomatoes are broken down and the wine is almost evaporated, 2 to 4 minutes. Stir in beans and 1/4 teaspoon salt and remove from the heat.

  • Sprinkle fish with the remaining 1/4 teaspoon salt and pepper; place in the prepared baking dish. Top each piece of fish with equal amounts of the tomato mixture (about 1/2 cup per fillet). Pour the remaining 1/4 cup wine into the pan and cover the pan with foil. Bake until the fish is just cooked through, 15 to 20 minutes. Serve the fish with the sauce spooned over the top.

Tips & Notes

  • Tips: for this recipe we use fully cooked spanish-style chorizo—spicy pork sausage seasoned with smoked paprika and chile. Find it near other cured sausages in well-stocked supermarkets, specialty food stores or online at tienda.Com. Make it a meal: enjoy with steamed green beans and roasted potatoes tossed with thyme and coarse salt.

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