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La Belle Cuisine - More Fish Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Roast Cod with Potatoes,
Onions and Olives



 SeaBear Smokehouse

"A good cook is like a sorceress who dispenses happiness."
~ Elsa Schiaparelli

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Fishing Boats, Hyannis Port, Cape Cod, Massachusetts, New England, USA
Fishing Boats, Hyannis Port, Cape Cod, Massachusetts, New England, USA
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Rawlings, Walter
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Roast Cod with Potatoes,
Onions and Olives
Gourmet May 1993

This is one of those recipes that just keeps on giving.
Not only is the dish itself excellent, but the leftovers
can be used to great advantage in:
Cod Cannelloni with Swiss Chard and
Roasted Pepper

1 pound onions, cut into
1/2-inch thick slices
3 large garlic cloves, minced
1/4 cup olive oil
1/3 cup vegetable oil
1 pound boiling potatoes
3/4 cup Kalamata black olives,
1/2 teaspoon dried rosemary
1/4 cup minced fresh parsley
2 1/2 pounds center-cut cod fillet

Preheat oven to 450 degrees F. In a large skillet cook onions and garlic
in olive oil over moderate heat until pale golden.
While the onion mixture is cooking, in another large skillet heat vegetable
oil until hot but not smoking and in it sauté potatoes (peeled and cut into
1/4-inch-thick slices) in batches, turning them, for 5 to 8 minutes, until
pale golden, transferring them as they are cooked to a bowl. Add onion
mixture to potatoes with olives, rosemary, parsley, and salt and pepper
to taste and combine mixture well.
Put the cod in the center of a large shallow baking dish, season it with
salt and pepper and arrange potato mixture around it. Roast the mixture
in the middle of the oven for 20 to 25 minutes or until fish just flakes.
Flake 2 cups of the cod and reserve it, covered and chilled for making
the cod cannelloni. Serves 4, with enough for the cannelloni.

Featured Archive Recipes:
Baked Cod and Broccoli di Rape
(Christmas Eve - 7 Fish 7 Ways)

Cod, Clams and Chorizo Basquaise
(Daniel Boulud)

Cod Steaks with Pernod (Craig Claiborne)
Olive Oil-Poached Cod with Roasted
Tomatoes and Broccoli Rabe

Seared Pancetta-Wrapped Cod
(Patricia Wells)


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