Cod En Cocotte With Tomatoes, Olives & Chorizo Recipe

Name: Cod En Cocotte With Tomatoes, Olives & Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium Yukon Gold potatoes (12 ounces/350 g total); 6 plum tomatoes, peeled, seeded, and chopped; 1 1/2 ounces (45 g) Spanish chorizo, cut into 1/8-inch (3-mm) dice; 12 small black olives, such as Nicoise, pitted; 1 large garlic clove, chopped; Four 4- to 5-ounce (125- to 150-g) skinned cod fillets; 4 thyme sprigs; 1/4 cup (8 g) chopped parsley; 4 tablespoons (60 g) unsalted butter, sliced; 3 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemon juice; Sea salt and freshly ground pepper

Servings: persons

2 medium Yukon Gold potatoes (12 ounces/350 g total)
6 plum tomatoes, peeled, seeded, and chopped
1 1/2 ounces (45 g) Spanish chorizo, cut into 1/8-inch (3-mm) dice
12 small black olives, such as Nicoise, pitted
1 large garlic clove, chopped
Four 4- to 5-ounce (125- to 150-g) skinned cod fillets
4 thyme sprigs
1/4 cup (8 g) chopped parsley
4 tablespoons (60 g) unsalted butter, sliced
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Sea salt and freshly ground pepper

1
Heat the oven to 350u00b0F (175u00b0C). In a medium saucepan of boiling water, cook the potatoes until tender, about 20 minutes. Drain and let cool slightly, then peel and cut into slices 1/4 inch (6 mm) thick.
2
In a medium enameled cast-iron casserole, spread the potato slices, tomatoes, chorizo, olives, and garlic. Set the fish on top and add the thyme, parsley, butter, oil, and lemon juice. Season with salt and pepper. Cover and bring to a simmer on the stove, then transfer the pot to the oven and cook until the fish is just opaque throughout, 10 to 15 minutes. Serve directly from the casserole.
3
The casserole can be assembled and refrigerated for up to 4 hours before baking.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 medium Yukon Gold potatoes (12 ounces/350 g total), 6 plum tomatoes, peeled, seeded, and chopped, 1 1/2 ounces (45 g) Spanish chorizo, cut into 1/8-inch (3-mm) dice, 12 small black olives, such as Nicoise, pitted, and more.

Yes, Cod En Cocotte With Tomatoes, Olives & Chorizo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cod En Cocotte With Tomatoes, Olives & Chorizo

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