Cod En Cocotte With Tomatoes Olives Chorizo Recipes

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COD EN COCOTTE WITH TOMATOES, OLIVES & CHORIZO



Cod en Cocotte with Tomatoes, Olives & Chorizo image

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

2 medium Yukon Gold potatoes (12 ounces/350 g total)
6 plum tomatoes, peeled, seeded, and chopped
1 1/2 ounces (45 g) Spanish chorizo, cut into 1/8-inch (3-mm) dice
12 small black olives, such as Niçoise, pitted
1 large garlic clove, chopped
Four 4- to 5-ounce (125- to 150-g) skinned cod fillets
4 thyme sprigs
1/4 cup (8 g) chopped parsley
4 tablespoons (60 g) unsalted butter, sliced
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Sea salt and freshly ground pepper

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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