| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
4 |
servings |
INGREDIENTS
|
|
=== PIPERADE === |
| 1 |
tb |
Extra-virgin olive oil |
| 1/4 |
lb |
Chorizo |
| 1 |
md |
Onion |
| 1 |
|
Red bell pepper |
| 1 |
|
Green bell pepper |
| 4 |
|
Plum tomatoes; peeled, seeded, |
|
|
And cut into 4 wedges |
| 2 |
|
Garlic cloves; finely diced |
| 1 |
pn |
Red pepper flakes |
|
|
Salt and fresh ground white pepper |
|
|
=== COD AND COCKLES === |
| 4 |
tb |
Extra-virgin olive oil |
| 6 |
|
Skin on cod fillets -; (8-oz ea) |
|
|
Salt and freshly ground white pepper |
| 2 |
tb |
All-purpose flour |
| 36 |
|
Cockles or 18 littleneck clams |
| 1 |
|
Fresh thyme sprig |
| 1 |
|
Garlic clove; peeled |
| 4 |
|
Sprigs Flat-leaf parsley leaves |
| 1/4 |
c |
Dry white wine |
|
|
Chopped fresh parsley; for garnish |
INSTRUCTIONS
To make the Piperade: Halve the chorizo lengthwise and slice 1/4-inch
thick. Halve the onion and peppers lengthwise and slice 1/4-inch
thick. Heat the oil in a large, lidded saute pan set over medium
heat. Add the chorizo, and cook, stirring, until the sausage is
evenly browned, about 4 minutes. Using a slotted spoon, transfer the
chorizo to a plate. Add the onion and red and green bell peppers to
the pan; cook, stirring frequently and adjusting heat as necessary,
so that nothing takes on color, until vegetables soften and onion
turns translucent, 10 to 12 minutes. Return chorizo to pan along with
the tomatoes, garlic, and red-pepper flakes; season with salt and
pepper. Lower the heat, cover, and simmer 10 minutes more. To make
the Cod and Cockles: While the piperade is cooking, heat 2
tablespoons olive oil in a wide, shallow, lidded saute pan over
medium-high heat. Season the cod fillets with salt and pepper; dust
the skin sides with the flour. When oil is hot, add cod, skin-sides
down. Cook fish 4 minutes; turn. Add the scrubbed and rinsed cockles
(or clams), thyme, garlic, parsley leaves, and white wine, arranging
the ingredients around the fillets. Cover, and lower heat to medium.
Cook until cockles open, about 5 minutes. (If the cockles or
littlenecks haven't opened after 5 minutes, remove the fish and
continue cooking until they do open.) Uncover the pan, spoon out the
fish and clams, and discard the thyme and garlic. Drizzle 1
tablespoon olive oil over cod. Drizzle 1 tablespoon olive oil into
pan and mix with pan juices. Place the piperade in serving dish. Top
with the cod, and surround with the cockles. Spoon the juices around
plate; top with chopped parsley, and serve. Serves 4.
Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe
from Daniel Boulud, owner and executive chef of Cafe Boulud
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Recipe by: Daniel Boulud
Converted by MM_Buster v2.0l.
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