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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Codfish Aioli: Provence On A Plate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions