Recipes Sautéed Cod with Rich Ketchup Sauce 4.5 (2) 3 Reviews Ketchup is the mystery ingredient in the complexly flavored sauce for chef Jean-Georges Vongerichten's sublime cod and vegetable dish. Amazing Seafood Recipes By Jean-Georges Vongerichten Jean-Georges Vongerichten F&W Star Chef » See All F&W Chef Superstars Superchef Jean-Georges Vongerichten, who celebrates his 40th year of cooking in 2013, reveals his most-requested dish, his go-to 100-year-old cookbook and a brilliant technique for chopping garlic. What’s your most requested recipe? This would definitely have to be the Yellowfin Tuna Ribbons, Avocado and Spicy Radish, Ginger Marinade. It has been on the menu at Jean-Georges for the past six years and each week it’s one of our top sellers. I think it’s the texture and combination of flavors that people really crave. What’s your favorite cookbook of all time?Gastronomie Pratique, by Ali-Bab. A scientist and philosopher, Henri Babinski, wrote it more than 100 years ago, and was way ahead of his time. He gives every technique from making raspberry lemonade to vinaigrettes to soufflés. He even shows you how to make oysters en gelée using natural gelatin—gelatin made from boiled pig’s feet, not gelatin leaves or agar-agar. Everything he did is so technical and precise, it’s amazing. Everyone always cites Escoffier, but Escoffier just codified a cuisine that already existed. This was something new, and much more interesting. It’s hard to find, though; I wish someone would bring it back into print. One technique everyone should know? How to chop a clove of garlic: Slice a peeled garlic clove in half lengthwise. Set the clove halves cut sides down on your chopping board, and turn your knife sharp side up. Using the blunt edge of the knife, “mince” the clove halves as you would mince them with the sharp blade: Using your finger as a guide, working your way from the tip to the root end, use the blunt edge to smash the garlic against the board. Flip the smashed clove halves over, flip your knife over and use the sharp edge to chop the clove halves finely, working in the opposite direction, from the root end to the tip. They’ll come out perfectly chopped, as if you pulverized them in a blender. To chop them that finely using only the sharp blade, you’d have to chop them a long time. Food & Wine's Editorial Guidelines Updated on March 8, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Lucy Schaeffer Yield: 4 Ingredients 1 stick plus 2 tablespoons (5 ounces) unsalted butter 1/4 cup ketchup 1/4 cup soy sauce 1/4 cup red wine vinegar 1/2 teaspoon Tabasco 1/4 cup plus 1 tablespoon extra-virgin olive oil 1/2 cup finely chopped onion 1 garlic clove, minced 1 red bell pepper, finely diced 2 celery ribs, finely diced 1 serrano chile, seeded and minced 1 plum tomato—peeled, seeded and finely chopped 6 large green olives, pitted and coarsely chopped 6 alamata olives, pitted and coarsely chopped 1 tablespoon nonpareil capers Pinch of saffron threads 2 teaspoons shredded basil 1 teaspoon thyme leaves Four 6-ounce skinless, boneless cod steaks, about 1 inch thick Salt and freshly ground pepper Directions In a medium saucepan, combine the butter with the ketchup, soy sauce, vinegar and Tabasco and bring to a boil over moderate heat. Remove from the heat. Heat 3 tablespoons of the olive oil in a large skillet. Add the onion and garlic and cook over moderately low heat until translucent, 5 to 6 minutes. Add the red bell pepper, celery and chile and cook until crisp-tender, about 5 minutes. Transfer the sautéed vegetables to a bowl and add the tomato, olives, capers, saffron, basil and thyme. In a large nonstick skillet, heat the remaining 2 tablespoons of oil until shimmering. Season the cod with salt and pepper and add the steaks to the skillet. Cook over moderately high heat, turning once, until golden and crisp and the flesh flakes easily, about 12 minutes. Rewarm the sauce and pour about 2 tablespoons in the center of each of 4 large dinner plates. Set the cod steaks on the sauce and spoon the vegetables on top. Serve immediately, passing any additional sauce alongside. Make Ahead The recipe can be prepared through Step 2 and refrigerated overnight. Let the vegetables return to room temperature before serving. Rate it Print