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Cod Provençalby Dawn T in Rouxbe Videos Served with a Provençal Bean Ragout made from niçoise olives, jalapeño pepper, tomatoes and lima beans.
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Step 1: Cooking the Beans
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To start the beans put on a pot of salted water to boil.
Strain the beans when done and place into an ice bath to stop the cooking process. Then set aside while you prepare the fish.
Related Drill-downs |
Step 2: Cooking the Cod
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Preheat the oven to 350° degrees Fahrenheit. Roughly crush the coriander, then mix with the panko breadcrumbs. Now season both sides of the fish with salt and pepper and bread only one side of the fish with the panko. Heat a medium-sized fry pan over medium high heat. Add the oil and pan fry the cod crust side down and cook until golden brown. Once the crust has turned golden brown flip the fish. Transfer to an oven proof plate and place into the oven. Bake for 5 to 10 minutes, depending on the thickness of your fish. While the fish is cooking move on to the next step.
Related Drill-downs |
Step 3: Making the Ragout
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Finely chop the garlic and jalapeño. Then dice the tomatoes and de-seed and roughly chop the olives. Heat a fry pan over medium-high heat and add the oil. Fry the garlic and jalapeño for about 30 seconds then add the lima beans, tomatoes, olives and capers and cook for 30 seconds. Then add the wine and bring to a boil. Let the wine reduce by about half. Once the fish is ready, add the basil to the sauce. Spoon a few tablespoons of the sauce over each piece of fish and serve.
Related Drill-downs |
Notes
This ragout can also be served with halibut, red snapper or tilapia, in fact it would be good with chicken or even served over fresh pasta.
Comments
I make it almost every week now but because I have a gluten free diet I make polenta with it instead and pan-fry my fish in corn meal. Very yummy.
I made this lil gem on the weekend but i used halibut instead!
The panko kicks ass -what a quick and delish way to cook fish!
I thought this was absolutely delicious, but I certainly think that two jalapenos would work! Maybe I cooked mine for too long and the spice went away, but I thought this needed that extra bite.
Regardless, it was delicious!
With over 50 kilos of Queen Charlotte Islands white fish, including a lot of ling cod, this recipe is just perfect. The recipe does well with halibut and yelloweye rockfish (red snapper) as well. Very tasty and healthy.
I had a great time making this recipe but it required a lot of quick work. I never got around to doing the suggested couscous.
With a bit more preparation on my part this will be a great one for having people over.
Terrific recipe! The coriander is wonderful with the panko cumbs.
I precooked the ragout (minus the basil) then simply cooked the fish after guests arrived.
The coucous I used is finer than the courser grain pictued here. Are they different?Where can I find Middle Eastern Coucous?
Most specialty food shops will carry middle eastern couscous. Here is a Drill-down to explain the differences between the many varieties of couscous (cut and paste the address into your explorer bar). In Vancouver we pick it up at the Grainery on Granville Island or at Galloways.
http://www.rouxbe.com/viewer/drilldown/62
I used this recipe this week and was very happy with the results. It's the perfect combination of flavors! Thank you.
Lovely with the recipe but I don't think I can get this nice couscous over here in Barcelona! what is the liquid added ? somekind of broth ? vídeo is too fast for me.. as far as I can see 1. fry onion 2. add couscous 3.pour liquid ? 4. add chives. is that it ? thks for help to anyone who knows
There are text recipes that go with all videos. Here is the one for the couscous. http://www.rouxbe.com/recipes/62/text
And here is the one for the whole cod dish.
http://www.rouxbe.com/recipes/61/text
As for the couscous I am sure that you could order it online. Where abouts are you in Barcelona? (I was a Nanny there when I was younger).
Hope that helps. If you have anymore questions feel free to ask.
Thks so much Dawn. I live outside Barcelona near the sea but if I go shopping "downtown" I go to the center. Maybe I can find this pearl couscous in the store of "El Corte Inglés " do you remember it ? by the way in which area did you stay ? hope you enjoyed your stay
Had been wanting to try this recipe for a very very long time and finally went for it. With a bit of prep (and I mean a bit - easy peasy), I pulled this one off to the raving delights of my fiancee and two of our guests who are rather finicky and have come to expect quality meals from my kitchen. Especially on a night like New Year's Eve. They raved and raved about it and I was overly pleased with it myself - particularly the ease of the cod (black BC) which I had never worked with nor eaten before. I will be doing this one again for many more again.
I must admit I added about a tablespoon of doppio (Italian tomato paste) to give the ragout a little boost because tomatoes are rather placid and bland this time of year. Not too much however, or I imagine it will overpower the dish.
And finally, I cooked the cous cous in this years Christmas turkey stock and the muted hint of rosemary was a wonderful contrast to the fresh basil.
This was the first recipe we made from the Rouxbe sight and it was definitely a winner. It convinced us to experiment with more recipes from the site and every one has been over the top amazing. This dish was perfectly put together and the ragout over the top of the fish was just delicious. We used a bit more coriander to the panko than the recipe called for to give it a little more crunch and flavor. We also prefer quinoa to couscous as it has more flavor and is a complete protein. Other than that, the recipe itself yields picture worthy results.
I shook the saute pan a bit while the cod was down, and this dislodged some of the breading; so . . . .
in future, don't do that
We really enjoyed this recipe. I had ragout left over and so a few days later we stir fried it with some more garlic and red onion and served it on pasta for a really delicious lunch.