Rating: 4 stars
1796 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1796
  • 5 star values: 0

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

Mark Sullivan
February 2009

Gallery

© Kana Okada

Recipe Summary

total:
45 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Suggested Pairing

Crisp Grüner Veltliner from Austria.

Advertisement
Advertisement