At The Restaurant: $29 per person This recipe is based on barigoule, a Provençal dish of artichokes, mushrooms and oil. To serve with cod, Mark Sullivan prepares it with baby artichokes and chanterelles.
At Home: $8 per person Make the dish with frozen artichokes and shiitake mushrooms, which are less pricey than chanterelles.
More Fast Fish Recipes
2 tablespoons unsalted butter
1/4 cup extra-virgin olive oil
1 small white onion, sliced 1/2 inch thick
One 9-ounce box frozen artichoke hearts, thawed and pressed dry
1/4 pound shiitake mushrooms, stems discarded and caps quartered
2 carrots, cut into 1/2-inch pieces
2 garlic cloves, thinly sliced
One 15-ounce can chickpeas, drained
1 cup chicken stock or low-sodium broth
Salt and freshly ground pepper
2 tablespoons chopped flat-leaf parsley
2 tablespoons snipped chives
Four 6-ounce skinless cod fillets
Lemon wedges, for serving
How to Make It
In a large, deep skillet, melt the butter in 2 tablespoons of the olive oil. Add the onion, artichoke hearts, shiitake caps, carrots and garlic and cook over moderately high heat, stirring occasionally, until lightly browned, 7 minutes. Add the chickpeas and stock, season with salt and pepper and bring to a boil. Simmer over low heat until the vegetables are tender and the liquid is nearly evaporated, 5 minutes. Stir in the parsley and chives and keep warm.
In a large nonstick skillet, heat the remaining 2 tablespoons of olive oil until almost smoking. Season the cod fillets with salt and pepper, add to the skillet and cook over high heat until well browned on the bottom, about 6 minutes. Carefully flip the fillets and cook until they're white throughout, about 3 minutes longer.
Spoon the vegetables into shallow bowls and top with the seared cod fillets. Serve with lemon wedges.
Crisp Grüner Veltliner from Austria.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.
Review Body: I made this last week, on the fly. I knew I was making cod, but was tired of doing the same old boring fish with lemon or garlic or whatever. So, I googled cod recipes, found this one and happily realized I had everything (with some minor substitutions: no shiitake, I used cremini and no frozen artichoke hearts, I used canned). I loved it! It was a bit time consuming for a weeknight dinner, but I feel like the result was well worth it. Especially because it serves 4 and I was only feeding 2, so I had leftovers for a few days later when I made more cod. My boyfriend said it was one of the best things I've ever made, so I will definitely be coming back to this recipe in the future!