SAUTéED COD WITH POTATOES IN CHORIZO-MUSSEL BROTH

Sautéed Cod With Potatoes in Chorizo-Mussel Broth image

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

Time 1h

Yield 4 servings.

Number Of Ingredients 17

Ingredients

9 large cloves garlic: 4 unpeeled, 2 thinly sliced and 3 finely minced
2/3 cup extra virgin olive oil
1 1/2 pounds medium Yukon Gold potatoes, peeled
Salt
3 large shallots, sliced thin, plus 1/4 cup minced shallots
1/2 cup dry white wine
1 pound mussels, scrubbed
2 ounces chorizo, preferably Spanish, peeled and sliced thin
1 cup clam juice
5 branches thyme
5 branches rosemary
4 tablespoons butter
5 tablespoons minced flat-leaf parsley
1 1/2 tablespoons lemon juice
20 to 24 ounces skinless cod fillet, in 4 portions
Freshly ground white pepper
1 1/2 tablespoons lemon juice

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