V-Neck and a Cardigan

I eat food. I take photos. Sometimes I take photos of the food I eat.

Cod Mitonnée Last night’s dinner came courtesy of the Balthazar Cookbook. Below is a rough version of that recipe (done mostly from memory) but I highly, highly recommend making this. Again, it’s just a delicious and hearty without the fish if you’re a vegetarian. Ingredients 1/4 cup olive oil 2 medium yellow onions, sliced into 1/4” thick pieces 3 garlic cloves, thinly sliced 4 sprigs of thyme 1/8 cup white wine 2 1/2 cups chicken stock Country bread or a baguette 3 ounces of shredded gruyere cheese 3 cod fillets 1 cup loosely packed Swiss chard leaves, torn into bite-sized pieces 1 large tomato, peeled, seeded, and diced Salt and pepper to taste Heat half the oil in a medium saucepan. Add the onions, garlic, and thyme. Cook over medium-high heat for 30 minutes, stirring frequently, until golden brown and cooked.  Add wine and chicken stock and simmer over medium-low heat for another 30 minutes. This makes a sort of French-onion soup (seriously, it’s amazing as is). Slice the bread either in the over or in a pan, top with shredded gruyere cheese and place in oven until melted. Add the rest of the remaning oil to a separate saute pan. Season cod fillets with salt and pepper and add to the pan when the oil is smoking. Sear both sides, 3 minutes each. Place saute pan to finish cooking through (5-7 minutes). The fish should be white and flaky when done. While fish continues to cook, add the tomatoes, swiss chard, and salt and pepper to taste to the soup.  To plate, fill a bowl with the soup, slice and place the bread in the soup so it soaks up the liquid, then place the fish fillet on top. Get seconds.

Cod Mitonnée

Last night’s dinner came courtesy of the Balthazar Cookbook. Below is a rough version of that recipe (done mostly from memory) but I highly, highly recommend making this.

Again, it’s just a delicious and hearty without the fish if you’re a vegetarian.

Ingredients

  • 1/4 cup olive oil
  • 2 medium yellow onions, sliced into 1/4” thick pieces
  • 3 garlic cloves, thinly sliced
  • 4 sprigs of thyme
  • 1/8 cup white wine
  • 2 1/2 cups chicken stock
  • Country bread or a baguette
  • 3 ounces of shredded gruyere cheese
  • 3 cod fillets
  • 1 cup loosely packed Swiss chard leaves, torn into bite-sized pieces
  • 1 large tomato, peeled, seeded, and diced
  • Salt and pepper to taste
  1. Heat half the oil in a medium saucepan. Add the onions, garlic, and thyme. Cook over medium-high heat for 30 minutes, stirring frequently, until golden brown and cooked. 
  2. Add wine and chicken stock and simmer over medium-low heat for another 30 minutes. This makes a sort of French-onion soup (seriously, it’s amazing as is).
  3. Slice the bread either in the over or in a pan, top with shredded gruyere cheese and place in oven until melted.
  4. Add the rest of the remaning oil to a separate saute pan. Season cod fillets with salt and pepper and add to the pan when the oil is smoking. Sear both sides, 3 minutes each.
  5. Place saute pan to finish cooking through (5-7 minutes). The fish should be white and flaky when done.
  6. While fish continues to cook, add the tomatoes, swiss chard, and salt and pepper to taste to the soup. 
  7. To plate, fill a bowl with the soup, slice and place the bread in the soup so it soaks up the liquid, then place the fish fillet on top.
  8. Get seconds.
1 year ago 11 notes
Tagged with:  #food  #photo  #recipe
  1. jefflyall94 said: NICE!
  2. vneckandacardigan posted this