Proven├žal Poached Cod And Vegetables With Garlic Sauce

May 01, 2014 1 605 Views

Ingredients

  • For Court Bouillon
  • 2 cupsof carrots, cut into thirds crosswise and halved lengthwise
  • 3 cupsof potatoes
  • 1 cupof turnips
  • 1/3 cupof garlic, unpeeled, cut in half crosswise
  • 1 cupof onion, chopped
  • 1/2 cupof bouquet garni
  • 1/10 cupof sea salt
  • 1/30 cupof black peppercorns
  • 1/5 cupof allspice berries
  • 1/5 cupof whole cloves
  • 8 cupsof boiling water
  • 2 cupsof dry white wine
  • For Aioli
  • 1 cupof mayonnaise
  • 1/7 cupof garlic, smashed and minced
  • 1/7 cupsof olive oil
  • 1/10 cupof freshly ground black pepper
  • For pinchof saffron threads
  • 2 cupsof zucchini, cut into 3-inch lengths
  • 1 cupof leeks
  • 1/2 cupof red bell pepper, sliced
  • 1/2 cupof green bell pepper, sliced
  • 5 cupsof cod
  • 1/7 cupof olive oil

Instructions

  1. For the court bouillon: combine the court bouillon ingredients in a soup pot and bring them to a boil.

  2. Cook until the carrots are tender, for about 20 minutes.

  3. For the aioli: take a small bowl and combine garlic and mayonnaise.

  4. Add the olive oil in a thin steady stream, whisking it into the mayonnaise.

  5. Sprinkle the ingredients with pepper.

  6. For the fish and vegetables: add the peppers, leeks, saffron, zucchini and scallions to the broth and simmer for about 15 minutes.

  7. Add the olive oil and fish and simmer for another 5 minutes.

  8. To serve: take the fish from the broth and diving among plates.

  9. Add a little bit of broth and garnish with aioli.


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