Sautéed Cod with Potatoes in Chorizo-Mussel Broth

Sautéed Cod with Potatoes Recipe

Sautéed Cod Ingredients

Yield: 4 Servings

  • 9 Large clove garlic: 4 unpeeled, 2 thinly sliced, and 3 finely minced
  • 2/3 Cup of olive oil
  • 1 1/2 lbs of medium Yukon Gold potatoes, peeled
  • Salt
  • 3 Large shallots, thinly sliced, plus 1/4 cup of minced shallots
  • 1/2 Cup of dry white wine
  • 1 lb of mussels, scrubbed
  • 2 oz of chorizo, preferably Spanish, peeled and thinly sliced
  • 1 Cup of clam juice
  • 5 Branches of thyme
  • 5 Branches of rosemary
  • 4 Tablespoons of butter
  • 5 Tablespoons of minced flat-leaf parsley
  • 1 1/2 Tablespoons of lemon juice
  • 4 Skinless cod fillet
  • White pepper

Sautéed Cod Instructions
  1. Heat oven to 350 degrees F.
  2. Brush unpeeled garlic with a teaspoon of olive oil, wrap in foil, and bake for 40 minutes.
  3. Meanwhile, place potatoes in a pot of salted water. Cover, bring to a boil, and cook over medium heat, for about 30 minutes.
  4. Heat 1 Tablespoon of olive oil in a 3-quart saucepan.
  5. Add sliced shallots and sliced garlic, and cook over low heat until soft but not colored.
  6. Add wine, bring to a simmer and add mussels. Cover and cook until mussels open, about 3 minutes.
  7. Drain mussels through a fine sieve, and reserve cooking liquid.
  8. Shuck mussels and reserve, covered. Clean the pan.
  9. Place 2 tablespoons of oil in the mussel pan. Add minced shallots and minced garlic. Sauté until soft.
  10. Add chorizo and sauté until starting to brown. Add clam juice and mussel cooking liquid. Bring to a simmer, and add 1 branch of each thyme and rosemary.
  11. Remove from heat, add shucked mussels, set aside and cover.
  12. When roasted garlic is done, remove it from the foil, and peel cloves.
  13. When the potatoes are done, drain them, and return them to the cooking pot. Mash with a fork, adding roasted garlic cloves, butter, and 4 tablespoons of olive oil.
  14. Place the potatoes over low heat, fold in 4 tablespoons of parsley, add 2 teaspoons of lemon juice, and season to taste with salt. Set aside over very low heat.
  15. Pat fish dry, and season with salt and pepper on both sides.
  16. In a heavy skillet, add the remaining oil. Place over high heat. When oil is hot, sauté fish, turning once, until golden brown, about 4-to-5 minutes on each side.
  17. Reheat chorizo-mussel broth over low heat, and add the remaining lemon juice. Remove thyme and rosemary, and add the remaining parsley.

Serving Tips: Place a portion of potatoes in the center of each of four shallow soup plates. Place a portion of fish on the potatoes. Spoon broth, chorizo, and mussels around potatoes and garnish with thyme and rosemary.

Wine Selections
  • Pazo de Galegos 2005 ALBARINO (Rias Baixas, Spain)
  •  WillaKenzie Estate 2005 PINOT NOIR (Willamette Valley, Oregon) 
  •  Yalumba 2006 SHIRAZ / VIOGNIER (Angaston, South Australia)