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A02c9cda 39bc 4bc9 9b34 be61df045b6a  2017 08 26 22 42 59
Kylie Thompson
Kylie Thompson

Olive Oil Poached Cod with Hot Sausage and Veggies!


1¼ pounds fresh cod

1/2 pound loose, hot Italian sausage or fresh Mexican chorizo

2 scallions

2 cups chicken stock

1 Meyer lemon (or regular lemon)

3 cups olive oil

6 golden fingerling potatoes (or baby Yukon gold potatoes)

1 cup fresh French green beans

1 cup sugar snap peas

Salt and pepper to taste

Hot paprika, optional

Crusty bread, for serving


Prepare Ingredients: Pat the cod dry and cut into 4 filets. Season with salt and chill until ready to use. Thinly slice the scallions. Using a peeler or a paring knife, peel the lemon into thin strips, avoiding as much of the white pith as possible. Juice the lemon and reserve the juice for the broth. Cut the potatoes in half lengthwise. Trim the green beans and remove the string from the sugar snap peas. Fill a large bowl with water and transfer to the freezer.

Brown the Sausage: Heat 1 tablespoon of olive oil over medium high heat in a medium skillet. Add the sausage and cook, breaking the meat up with a spoon, for 10-12 minutes or until the sausage is cooked through and well browned. Add the scallions and cook an additional 3 minutes. Remove from the skillet, leaving as much of the fat behind in the pan as possible. Keep the sausage warm as you finish the rest of the meal. Turn the heat to medium high and add the chicken stock to the skillet you cooked the sausage in. Bring to a boil, scraping up any browned bits stuck to the bottom of the skillet. Season with salt, pepper, and hot paprika if desired. Reduce heat to a simmer and cook for 10 minutes. Transfer the sauce to a bowl and keep warm.

Cook the Vegetables: Add the potatoes to a large pot and cover with water. Add at least an additional 2 inches of water on top because you will also be adding the green beans and sugar snap peas to the same pot when the potatoes are about finished cooking. Season the water with salt. Transfer the pot to the stove and turn the heat to high. Bring to a boil and cook for 10-13 minutes or until the potatoes are just about fork tender. Add the sugar snap peas and the green beans and cook for an additional 2-3 minutes or until the vegetables are bright green and are crisp-tender. Drain into a colander and then pour the bowl of water from the freezer over the vegetables. Season them with salt and pepper and set aside.

Poach the Cod: While the potatoes are cooking, add the olive oil and the lemon peel to a large pot and turn the heat to very low. The temperature of the oil should stay around 180ºF. Once the the oil has reached 180ºF, add the cod to the pot and cook for 10-12 minutes. If the cod isn't completely covered with oil, be sure to gently flip halfway through.

Finish the Sauce: Add the reserved sauce to a food processor along with 1/2 cup of poaching oil and the lemon juice. Pulse until emulsified and smooth. Note: If you'd like the sauce to be very hot when serving, transfer the finished, emulsified sauce to a saucepan and cook for a few minutes.

To Serve: Divide the potatoes, green beans, sugar snap peas, and cooked sausage between bowls. Ladle the broth over top and arrange a piece of cod on top. Finish with a crack of black pepper and serve with crusty bread if desired. Enjoy!

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