SAUTéED COD WITH POTATOES IN CHORIZO-MUSSEL BROTH
This recipe came to The Times in 2002 from the French chef Eric Ripert, whose cooking at Le Bernardin carries flavors reminiscent of his culinary training near the Spanish border. Quickly sautéed cod is placed on a bed of potatoes with a savory, supple broth ladled over. It takes not too much time, and it is delicious.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees. Brush unpeeled garlic with a teaspoon of olive oil, wrap in foil, bake 40 minutes. Meanwhile, place potatoes in pot of salted water to cover, bring to a boil, and cook over medium heat until very tender, about 30 minutes.
- Heat 1 tablespoon olive oil in 3-quart saucepan. Add sliced shallots and sliced garlic, cook over low heat until soft but not colored, add wine, bring to a simmer and add mussels. Cover and cook until mussels open, about 3 minutes. Drain through a fine sieve, and reserve cooking liquid. Shuck mussels and reserve, covered. Clean pan.
- Place 2 tablespoons oil in mussel pan. Add minced shallots and minced garlic. Sauté until soft. Add chorizo, and sauté until starting to brown. Add clam juice and mussel cooking liquid. Bring to a simmer, add 1 branch each thyme and rosemary, remove from heat, add shucked mussels, and set aside, covered.
- When roasted garlic is done, remove it from foil, and peel cloves. When potatoes are done, drain them, and return them to cooking pot. Mash with a fork, adding roasted garlic cloves, butter, and 4 tablespoons olive oil. Place over low heat, fold in 4 tablespoons parsley, add 2 teaspoons lemon juice and season to taste with salt. Set aside over very low heat.
- Pat fish dry, and season with salt and pepper on both sides. In heavy skillet large enough to hold fish without crowding, add remaining oil. Place over high heat. When oil is hot, sauté fish, turning once, until golden brown, 4 to 5 minutes on each side.
- Reheat chorizo-mussel broth over low heat, and add remaining lemon juice. Remove thyme and rosemary, and add remaining parsley.
- To serve, place a portion of potatoes in center of each of four shallow soup plates. Place a portion of fish on potatoes. Spoon broth, chorizo and mussels around potatoes, and garnish with thyme and rosemary.
Nutrition Facts : @context http, Calories 941, UnsaturatedFat 39 grams, Carbohydrate 49 grams, Fat 57 grams, Fiber 7 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1547 milligrams, Sugar 5 grams, TransFat 0 grams
SAUTEED POTATOES WITH CHORIZO
Provided by Marcela Valladolid
Categories side-dish
Time 35m
Yield 4 to 6 servings (or about 3 cups)
Number Of Ingredients 5
Steps:
- Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and serve.
MUSSELS WITH CHORIZO
Steps:
- Working, 1 at a time, scrub any grit from shells under running water. Discard open mussels that do not close with a few taps of the finger and any with cracked shells. Put the mussels in a bowl of cold water.
- Heat the oil in a large wide pot over medium-high heat and add the chorizo. Using a wooden spoon or potato masher, mash the chorizo into chunks, so it resembles ground beef. Saute until brown, about 8 minutes. Remove chorizo to a bowl. In the same pot, add the onion and garlic and season with salt and pepper, to taste. Saute 3 minutes to sweat. Deglaze the pan with the wine. Pull the mussels from bowl and transfer them and the water to the pot, do not strain, leaving behind any sand and grit that has sunk to the bottom. Stir to coat. Add the chorizo back into the pot and cover. Cook over medium heat until the mussels open, 5 to 10 minutes. Transfer to a large serving bowl, sprinkle with parsley and serve immediately.
COD WITH MUSSELS, CHORIZO, FRIED CROUTONS, AND SAFFRON MAYONNAISE
The fried croutons make this cod and mussels recipe worthy of a special occasion.
Provided by Rob Evans
Categories Bake Sauté Dinner Mayonnaise Sausage Cod Mussel Saffron Deep-Fry Simmer Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 31
Steps:
- For saffron mayonnaise:
- Mix lime juice and saffron in small bowl. Let stand 30 minutes, stirring occasionally. Whisk in mayonnaise, oil, and hot pepper sauce. Cover and chill at least 4 hours to allow flavors to develop. DO AHEAD: Can be made 3 days ahead. Keep refrigerated.
- For mussels:
- Heat oil in heavy large pot over medium heat. Add shallots, garlic, crushed red pepper, and saffron and sauté 4 minutes. Add wine; bring to boil. Add mussels and thyme; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open). Strain mussel broth into large saucepan; add chorizo, tomato, roasted pepper, and parsley to liquid. Remove mussels from shells. DO AHEAD: Mussels and cooking broth can be made 6 hours ahead. Cover separately and refrigerate.
- For fried croutons:
- Pour enough oil into heavy large saucepan to reach depth of 3 inches. Attach deep-fry thermometer to side of pan. Heat oil to 350°F. Whisk eggs, milk, and cayenne in large bowl. Add bread; stir to coat. Let soak 2 minutes. Drain off excess liquid. Working in batches, add bread to hot oil and cook until brown, turning as necessary, about 2 minutes. Using slotted spoon, transfer to paper towels and drain.
- Meanwhile, prepare cod:
- Preheat oven to 350°F. Bring clam juice and wine to simmer in small saucepan. Pour into 7x5-inch baking dish. Add cod pieces to dish; sprinkle with salt and drizzle with oil. Bake until fish is opaque in center, basting with poaching liquid twice, about 8 minutes.
- Bring mussel broth to simmer. Add mussels and heat through. Divide mussels and broth among 4 shallow soup bowls. Top each with piece of cod, 3 croutons, and dollop of saffron mayonnaise.v
- A pork-link sausage flavored with garlic and spices but milder than Mexican chorizo; available at specialty foods stores and Spanish markets and from tienda.com.
STEAMED MUSSELS WITH TOMATO AND CHORIZO BROTH
Don't Move a Mussel-Seriously-this one-pot dinner is that easy. Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.
Provided by Chris Morocco
Categories Tomato Low Fat Kid-Friendly Low Cal Dinner Mussel Spring Summer Tarragon Bon Appétit Christmas Eve Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield 4 Servings
Number Of Ingredients 10
Steps:
- Heat chorizo and 2 tablespoons oil in a large heavy pot over medium, stirring occasionally, until chorizo begins to brown and crisp, about 4 minutes. Add garlic and fennel seeds and cook, stirring, until fragrant, about 1 minute. Add tomatoes and wine and bring to a simmer; season with pepper. Cook until reduced by three-quarters, 6-8 minutes.
- Add mussels. Cover and cook, stirring occasionally, until mussels open, 6-8 minutes. Discard any mussels that don't open. Drizzle toast with oil. Serve mussels topped with tarragon with toast alongside.
SAUTEED POTATOES WITH CHORIZO AND PARSLEY
Make and share this Sauteed Potatoes With Chorizo and Parsley recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 56m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepan, combine the potatoes with water to cover and bring to a boil.
- Reduce the heat to medium and cook until the potatoes are fork-tender, about 20 minutes.
- Drain and keep warm.
- Heat a frying pan over med-high heat.
- Add the chorizo and sauté until most of the fat is rendered, about 2 minutes.
- Pour off the fat and continue cooking the chorizo until lightly browned, 1-2 minutes.
- Add the onion and sauté for 1 minute.
- Add the potatoes and wine and cook until most of the liquid evaporates, about 1 minute.
- Transfer to a bowl, toss with the parsley and serve.
Nutrition Facts : Calories 277, Fat 11.1, SaturatedFat 4.1, Cholesterol 25, Sodium 363.1, Carbohydrate 31.7, Fiber 4, Sugar 1.9, Protein 10.5
CHORIZO-COD-POTATO STEW
Make and share this Chorizo-Cod-Potato Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 51m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat a soup pot over med-high heat with the oil.
- Add in the sliced chorizo; cook/stirring frequently, for 2 minutes.
- Add in the potatoes; continue to cook for 2 minutes.
- Add in the onions, carrots, and garlic; season with salt and pepper, and cook/stirring frequently, for 5 minutes.
- Add in the white wine and cook for 3 minutes.
- Add the tomatoes, chicken stock, and red peppers; bring to a simmer and cook for 5 minutes.
- You want the soup to be at a gently simmer before you add the fish so, if necessary, turn the heat down a little.
- Add in the cod; gently simmer 3-4 minutes, or until the fish is cooked through.
- Finish the soup with the parsley; taste for seasonings and serve.
Nutrition Facts : Calories 787.3, Fat 33, SaturatedFat 10.2, Cholesterol 130.2, Sodium 1166.3, Carbohydrate 55.9, Fiber 5.5, Sugar 10.9, Protein 55
More about "sautéed cod with potatoes in chorizo mussel broth recipes"
PAN SEARED COD WITH POTATOES & CHORIZO | LOVE POTATOES
From lovepotatoes.co.uk
STEAMED MUSSELS WITH TOMATO AND CHORIZO BROTH …
From bonappetit.com
STEAMED MUSSELS WITH CHORIZO, SMOKED PAPRIKA, AND …
From finecooking.com
ROASTED COD, POTATOES, AND CHORIZO - WOMAN'S DAY
From womansday.com
HOW TO MAKE PAN SEARED COD WITH POTATOES AND CHORIZO
From independent.co.uk
SAUTéED COD WITH POTATOES IN CHORIZO-MUSSEL BROTH - MASTERCOOK
From mastercook.com
COD WITH MUSSELS, CHORIZO, FRIED CROUTONS, AND SAFFRON MAYONNAISE
From fooddiez.com
SAUTéED MEXICAN MUSSELS WITH CHORIZO AND TEQUILA ... - BACKYARD …
From backyardfarms.com
SAUTéED COD WITH POTATOES IN CHORIZO-MUSSEL BROTH RECIPE | EAT …
From eatyourbooks.com
SAUTéED COD WITH POTATOES IN CHORIZO-MUSSEL BROTH RECIPE
From pinterest.co.uk
SAUTéED COD WITH POTATOES IN CHORIZO-MUSSEL BROTH RECIPE
From pinterest.co.uk
COD WITH CHORIZO AND POTATOES - CITYLOCS.FR
From citylocs.fr
COD IN A MUSSEL BROTH | KALOFAGAS.CA
From kalofagas.ca
STEAMED MUSSELS WITH CRISP CHORIZO AND POTATOES - RECIPE
From finecooking.com
SAUTéED BARRAMUNDI WITH POTATOES IN CHORIZO-MUSSEL BROTH | THE …
From pinterest.com.au
SPANISH CHORIZO RECIPES - NYT COOKING
From cooking.nytimes.com
SAUTéED BARRAMUNDI WITH POTATOES IN CHORIZO-MUSSEL BROTH | THE …
From pinterest.com.au
MUSSEL STEW WITH TOMATOES AND CHORIZO - THE SPLENDID TABLE
From splendidtable.org
SAUTéED COD WITH POTATOES IN CHORIZO-MUSSEL BROTH RECIPE
From pinterest.ca
CHORIZO, COD AND POTATO TRAYBAKE - LIDL RECIPES
From recipes.lidl.co.uk
COD WITH MUSSELS, CHORIZO, FRIED CROUTONS, AND SAFFRON MAYONNAISE
From fooddiez.com
STEAMED MUSSELS WITH CHORIZO AND TOMATO BROTH - MEZZE & TAPAS
From mezzeandtapas.com
SPANISH-STYLE ROAST COD WITH CRISPY CHORIZO AND POTATOES
From seleneriverpress.com
MUSSEL AND CHORIZO SOUP - THERESCIPES.INFO
From therecipes.info
THE CHEF: ERIC RIPERT; UPSTAIRS AT LE BERNARDIN, A ... - THE NEW …
From nytimes.com
RECIPES | FACEBOOK
BARRAMUNDICHORIZOMUSSELS02 | THE BETTER FISH® BARRAMUNDI BY …
From thebetterfish.com
SAUTéED MEXICAN MUSSELS WITH CHORIZO AND TEQUILA (MEJILLONES …
From backyardfarms.com
BARRAMUNDICHORIZOMUSSELS04 | THE BETTER FISH® BARRAMUNDI BY …
From thebetterfish.com
MUSSEL STEW WITH POTATOES AND SAUSAGE RECIPE - LOS ANGELES TIMES
From latimes.com
MUSSELS WITH CHORIZO - BIGOVEN.COM
From bigoven.com
MEJILLONES CON CHORIZO - SAUTEED MUSSELS, CHORIZO, GINGER …
From reddit.com
SAUTEED POTATOES WITH CHORIZO - THERESCIPES.INFO
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love