Olive Oil-Poached Cod with Mussels, Orange and Chorizo
At The French Laundry in Napa Valley, chef Thomas Keller serves this dish with an orange gelée flavored with Espelette peppers. In this simplified version, he pairs the olive oil–poached cod with an orange sauce vierge, a classic French sauce typically made with olive oil and lemon juice.More Cod Recipes
January 2012