Sautéed Cod with Potatoes in Chorizo-Mussel Broth

Yield: 4 servings


* 9 large clove garlic; 4 unpeeled, 2 thinly sliced and 3 finely minced

* 2/3 cup olive oil

* 1 ½ lb medium Yukon Gold potatoes, peeled

* Salt

* 3 large shallots, sliced thin, plus ¼ cup minced shallots

* ½ cup dry white wine

* 1 lb mussels, scrubbed

* 2 ounces chorizo, preferably Spanish, peeled and sliced thin

* 1 cup clam juice

* 5 branches thyme

* 5 branches rosemary

* 4 tbsp butter

* 5 tbsp minced flat-leaf parsley

* 1 ½ tbsp lemon juice

* 4 skinless cod fillet

* white pepper


* Heat oven to 350 degrees. Brush unpeeled garlic with a teaspoon of olive oil, wrap in foil, and bake 40 minutes. Meanwhile, place potatoes in pot of salted water to cover, bring to a boil, and cook over medium heat, about 30 minutes.

* Heat 1 tbsp olive oil in 3-quart saucepan. Add sliced shallots and sliced garlic, cook over low heat until soft but not colored, add wine, bring to a simmer and add mussels. Cover and cook until mussels open, about 3 minutes. Drain through a fine sieve, and reserve cooking liquid. Shuck mussels and reserve, covered. Clean pan.

* Place 2 tbsp oil in mussel pan. Add minced shallots, and minced garlic. Sauté until soft. Add chorizo and sauté until starting to brown. Add clam juice and mussel cooking liquid. Bring to a simmer, and add 1 branch each thyme and rosemary, remove from heat, add shuck mussels and set aside, covered.

* When roasted garlic is done, remove it from foil, and peel cloves. When potatoes are done, drain them, and return them to cooking pot. Mash with a fork, adding roasted garlic cloves, butter, and 4 tbsp olive oil. Place over low heat, fold in 4 tbsp parsley, add 2 tsp lemon juice and season to taste with salt. Set aside over very low heat.

* Pat fish dry, and season with salt and pepper on both sides. In heavy skillet, add remaining oil. Place over high heat. When oil is hot, sauté fish, turning once, until golden brown, 4 to-5 minutes on each side.

* Reheat chorizo-mussel broth over low heat, and add remaining lemon juice. Remove thyme and rosemary, and add remaining parsley.

* To serve, place a portion of potatoes in center of each of four shallow soup plates. Place a portion of fish on potatoes. Spoon broth, chorizo and mussels around potatoes and garnish with thyme and rosemary.

Wine Selections:

Pazo de Galegos 2005 ALBARINO (Rias Baixas, Spain)

 WillaKenzie Estate 2005 PINOT NOIR (Willamette Valley, Oregon) 

 Yalumba 2006 SHIRAZ / VIOGNIER (Angaston, South Australia)

Salt River Lobster

Bringing the freshest seafood to the DC/Bethesda area for over 25 years

Wine selections from Ms. Jane Hermansen of the Greater Washington Wine School


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