Codfish Aioli: Provence On A Plate Recipe

Name: Codfish Aioli: Provence On A Plate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds codfish; sea salt to taste; 6 large eggs, hard-boiled (boil for 10 minutes, cool under cold running water, and peel); 8 small waxy potatoes, boiled in salted water until fork-tender; 1 1/2 pounds baby carrots, trimmed, peeled, and boiled to crisp-tender in salted water; 8 small artichokes, trimmed, top 1/3 cut off, boiled 15 minutes in salted water; cut into quarters, inner leaves and hairy chokes removed; 1 pound French green beans, trimmed, boiled in salted water to crisp-tender and then placed in a cold water bath to stop cooking and retain color; 4-6 cloves fresh garlic, peeled, germ removed; 1 egg yolk; 1/2 lemon, juiced, more to taste; 1 - 1 1/2 cup extra virgin olive oil, a mild, fruity variety is preferable

Servings: persons

2 pounds codfish
sea salt to taste
6 large eggs, hard-boiled (boil for 10 minutes, cool under cold running water, and peel)
8 small waxy potatoes, boiled in salted water until fork-tender
1 1/2 pounds baby carrots, trimmed, peeled, and boiled to crisp-tender in salted water
8 small artichokes, trimmed, top 1/3 cut off, boiled 15 minutes in salted water; cut into quarters, inner leaves and hairy chokes removed
1 pound French green beans, trimmed, boiled in salted water to crisp-tender and then placed in a cold water bath to stop cooking and retain color
4-6 cloves fresh garlic, peeled, germ removed
1 egg yolk
1/2 lemon, juiced, more to taste
1 - 1 1/2 cup extra virgin olive oil, a mild, fruity variety is preferable

1
PREP THE COD AND BOIL THE EGGS AND VEGETABLES: The night before you plan to cook, sprinkle cod all over with sea salt. Wrap in plastic or foil and refrigerate. Prep the vegetables, cool, and cover to refrigerate.
2
MAKE AIOLI: Using a mortar and pestle, pound the garlic with a little sea salt to make a paste. Add the egg yolk continuing to pound, but also moving in circular motions. When the mixture is thickened, whisk in the olive oil in a very slow steady stream. Do the same with the lemon juice whisking until combined.
3
COOK COD: Rinse cod under running water to remove salt. Place in a large skillet with enough simmering water just to cover the fish. Simmer until flakey, about 15 minutes. Remove fish and pat dry. Place on a platter.
4
SERVE: Surround poached cod with cooked vegetables and hard-boiled eggs. Serve aioli separately in the mortar. Serve while cod is still warm.

821

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 11 ingredients. The key ingredients include: 2 pounds codfish, sea salt to taste, 6 large eggs, hard-boiled (boil for 10 minutes, cool under cold running water, and peel), 8 small waxy potatoes, boiled in salted water until fork-tender, and more.

Yes, Codfish Aioli: Provence On A Plate 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.

Codfish Aioli: Provence On A Plate

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