AVEC ERIC | TV Show | Episode 4: Birth of a Dish | Recipe

RECIPE: Episode 4: Birth of a Dish | Cod Basquaise

Serves 4

The Basquaise:
3 tablespoons olive oil
½ cup finely diced yellow onion
1 teaspoon minced garlic
¼ cup small diced Serrano ham
½ cup small diced red bell pepper
½ cups small diced yellow bell pepper
1 cup tomato, peeled seeded and diced
1 teaspoon chopped fresh thyme leaves
½ cup red wine
1 tablespoon chopped parsley
fine sea salt and freshly ground pepper
Espelette pepper

The Codfish:
2 tablespoons canola oil
4 (6-ounce) codfish fillets
2 springs thyme
2 cloves garlic, peeled and halved
fine sea salt and freshly ground white pepper

Heat olive oil in a heavy bottomed pan. Add onion and sweat until tender over medium-low heat. Add garlic and continue cooking until tender; add the ham and peppers. When the peppers are soft, add the tomatoes and simmer, stirring often, over low heat for 20 minutes. Add the red wine and reduce over medium heat until most of the liquid had evaporated. Stir in the chopped parsley and season to taste with salt, pepper and Espelette pepper. This can be done the day before.

Heat a griddle or a griddle pan until very hot, add the canola oil. Season the codfish on both sides with salt and pepper. Add the codfish to the griddle or pan and sauté until the fish is golden brown on the bottom along with the thyme and garlic, about 6-8 minutes, lowering the heat if necessary to prevent from burning. Turn the fish over and finish cooking the fish for another 2-3 minutes, until a metal skewer can be easily inserted into the fish and, when left in for 5 seconds, feels just warm when touched to the lip.

Meanwhile, heat the basquaise until hot. Spoon basquaise onto plates, place sautéed cod in the center and serve immediately.

Comments:

Out of this world
by foodforthought on
10/23/2009 @ 21:10:50
Just made this for friends for dinner... out of this world! they all loved it

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