Provençal Poached Cod and Vegetables with Garlic Sauce
Poaching cod in a saffron-vegetable court bouillon leave the fish moist and delicately flavored with the poaching broth. The method can be used with any firm-fleshed fish. The cod is served with vegetables and a touch of aioli, mayonnaise flavored with garlic.
Ingredients
- Court Bouillon
- Carrots - 2 large, cut into thirds crosswise and halved lengthwise
- Red Potatoes - 6 small, or 3 large potatoes
- Turnips - 2, peeled and quartered
- Garlic - 1 head, unpeeled, cut in half crosswise
- Onion - 1 large, roughly chopped
- Bouquet garni - 2 sprigs each of fresh sage, parsley, rosemary, and thyme, And 2 bay leaves, tied together with kitchen string
- Sea Salt - 1 tablespoon
- Black peppercorns - 1/4 teaspoon
- Allspice berries - 4
- Whole Cloves - 3
- Boiling Water - 8 cups
- Dry white wine - 2 cups
- Aioli
- Mayonnaise - 1 cup
- Cloves Garlic - 4, smashed and minced
- Extra Virgin Olive Oil - 2 tablespoons
- Freshly ground black pepper to taste
- Pinch of saffron threads
- Zucchini - 2 large, cut into 3-inch lengths, then quartered lengthwise
- Leeks - 3 or 4, white and a little of the tender green parts, well washed, cut into 3-inch lengths
- Red Bell Pepper - two, 1-inch slices
- Green Bell Pepper - two, 1-inch slices
- Scallions - 4, white and tender green parts
- Cod - 2 pounds, deboned, skin on (alt. snapper or striped bass fillets)
- Extra Virgin Olive Oil - 2 tablespoons
Instructions
To prepare the court bouillon: In a large soup pot over high heat, combine the court bouillon ingredients and bring to a boil. Reduce heat to medium-high and cook until the carrots are almost tender, about 20 minutes.
To make the aioli: In a small bowl, combine the mayonnaise and garlic. Add the olive oil in a thin steady stream, whisking it into the mayonnaise. Sprinkle generously with pepper.
To prepare the fish and vegetables: Add the saffron, zucchini, leeks, peppers, and scallions to the broth, making sure everything is covered by the broth. Reduce the heat to medium-low or low and cook at a bare simmer for about 15 minutes. Add the fish and olive oil and simmer for another 5 to 6 minutes, until the fish is opaque throughout and flakes.
To serve: Lift the fish and vegetables from the broth with a slotted spoon and divide among individual plates. Baste with a little of the broth. Garnish with aioli.
