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Cod Parisienne recipe

Cod Parisienne recipe

  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • White fish
  • Cod

Cod is simply breaded, pan fried and dressed with shop-bought passata. This is a recipe for two, ready in less than 15 minutes and always delicious.

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IngredientsServes: 2

  • 2 fresh cod fillets
  • salt and ground black pepper
  • plain flour
  • 2 eggs
  • 1 generous tablespoon crème fraîche
  • 1 to 2 tablespoons grated Parmesan cheese
  • 45g butter
  • 4 tablespoons passata or tomato pasta sauce

MethodPrep:5min ›Cook:10min ›Ready in:15min

  1. Wash and dry the fish and season with salt and pepper. Dredge the fillets in a little flour, and tap them to remove the excess.
  2. Beat the eggs, crème fraîche and Parmesan cheese in a bowl, and place the fillets in the bowl.
  3. Melt the butter in a large frying pan, and fry the cod fillets until the fish flakes easily with a fork, 3 or 4 minutes each side.
  4. Serve with the tomato sauce spooned over each fish fillet.

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For the sea bass and mussels

  • 75g/2¾oz unsalted butter
  • 2 tbsp olive oil
  • 1 shallot, diced
  • 5 tbsp white wine
  • 400g/14oz mussels, cleaned and debearded
  • 4 x 175-200g/6-7oz sea bass fillets, skin on

For the saffron and white wine cream sauce

  • 50g/1¾oz butter
  • 1 tbsp olive oil
  • 2 shallots, roughly chopped
  • 150ml/5fl oz white wine
  • 1 yellow courgette, balled with a Parisian scoop
  • 1 green courgette, balled with a Parisian scoop
  • 3 tomatoes, peeled, seeds removed, chopped
  • 110ml/3¾fl oz double cream
  • pinch saffron strands
  • 2 tbsp roughly chopped fresh chervil

To serve

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Fish and chips is an iconic, beloved British dish. It is a popular take-out food in the UK, and used to be served wrapped in newspaper. Chips are what Americans would call french fries.

This fish and chips recipe has a modern Niçois twist. The cuisine in Nice, South of France, is colourful, tasty and heart healthy. Olive oil is the starting point for almost all dishes. Fish is regularly featured on menus, and such a variety of fish and seafood is hard to find anywhere else. Tasty tomatoes, capers, black olives of Nice, lemons and basil are basic ingredients in the local cuisine and super sources of those important antioxidants.

In the UK, fish and chips are usually made of haddock, aiglefin, or cod, cabillaud. Haddock is not often available in our local supermarket in Nice, but they have regularly very good and fresh French cod.

In this recipe chips are coated with olive oil and oven-fried together with cod. This is a healthy way to cook chips and reduces the amount of fat and calories. Anyone can make this tasty and easy dish.

Fish and chips recipe

2 servings

2 large potatoes
4 tbsp olive oil
2 tbsp flour
¼ tsp salt
Freshly ground black pepper
1 large egg
2 fillets of cod, cabillaud, about 150 g each
2 ripe and tasty tomatoes
1 clove garlic, minced
1 shallot, minced
1 tsp dried Provencal herbs
2 tbsp black olives of Nice
2 tsp capers
½ lemon
Fresh basil

Heat the oven to 200⁰ C, roast.

Peel the potatoes and cut into about 1,5 cm thick slices, then cut each slice into about 1,5 cm thick chips. Pour 2 tbsp olive oil into a largish plastic bag, add the chips and shake well. Line a large oven tray with baking paper and pour the chips in a single layer onto it. Leave a small space for the cod fillets. Bake for 20 minutes.

Meanwhile in a frying pan warm 1 tbsp olive oil over medium-low heat and sauté the garlic and shallots for about 5 minutes. Cut the tomatoes into wedges and add to the pan. Season the tomatoes with pepper and Provencal herbs. Continue cooking gently, stirring now and again. Add the black olives in the last minute.

Place the flour on a plate and season with salt and pepper. Whisk the egg, ½ tbsp olive oil and a pinch of salt on another deep plate. Coat the cod fillets in flour, shake off the extra flour. Then coat them in egg, again shaking off the extra. This kind of coating is in France called à la parisienne. Take the baking tray out of oven and turn the chips. Place the cod fillets on the baking tray. Bake the chips and cod for about 10- 12 minutes, depending on the thickness of cod fillets.

Wash and dry a few fresh basil leaves, and cut into strips. Cut ½ lemon into wedges.

Divide the cod fillets, chips and tomatoes on the plates and sprinkle the capers over the cod. Decorate with basil and serve with lemon wedges.

Recipe Summary

  • 1 ½ pounds Yukon Gold potatoes (peeled and quartered)
  • 6 egg yolks (large)
  • 1 ⅓ cups all-purpose flour (plus more for dusting)
  • ½ teaspoon kosher salt
  • 1 pinch of nutmeg (freshly grated)
  • 1 quart fish stock
  • 2 fresh blue crabs
  • 1 tablespoon extra-virgin olive oil
  • 1 onion (small finely chopped)
  • ¼ fennel bulb (small finely chopped)
  • 2 cloves garlic (minced)
  • 1 teaspoon crushed red pepper
  • ¾ cup heavy cream
  • ¾ cup dry vermouth
  • ½ teaspoon thyme leaves (chopped)
  • 1 sprig tarragon
  • 1 bay leaf
  • ¾ pound lump crabmeat (jumbo)
  • 3 tablespoons unsalted butter
  • Kosher salt
  • Shaved Parmigiano-Reggiano cheese (for garnish)

In a saucepan, cover the potatoes with 1 inch of water and cook over moderate heat until tender, 15 minutes drain and pass through a food mill or ricer into a bowl. Add the egg yolks, 1 1/3 cups of flour, salt and nutmeg gently mix until the dough starts to come together. Gently knead on a floured work surface, dusting with flour if sticky. Divide the dough into 4 equal pieces.

Roll out one piece of dough into a 3/4-inch-thick rope keep the remaining dough covered with a damp kitchen towel. Cut the rope into 1-inch pieces and lightly dust with flour. Roll each piece against the tines of a fork or a gnocchi paddle to make ridges. Transfer the gnocchi to a lightly floured baking sheet. Repeat with the remaining dough.

Working in 2 batches, cook the gnocchi in a large pot of salted boiling water until they rise to the surface, about 2 minutes. Then simmer until just cooked through, 1 to 2 minutes. Transfer to an ice bath and let cool. Drain well and let dry on paper towels.

In a saucepan, bring the stock to a simmer. Add the crabs, cover partially and simmer over high heat until the liquid is reduced to 2 cups, 15 minutes. Strain into a bowl discard the crabs.

In the same saucepan, heat the olive oil. Add the onion, fennel, garlic and crushed red pepper and cook over moderate heat, stirring, until tender, 5 minutes. Add the reduced crab stock, cream, vermouth, thyme, tarragon and bay leaf and bring to a boil. Simmer over moderately high heat until reduced to 2 cups, 15 minutes. Discard the tarragon and bay leaf.

In a skillet, heat half of the pan sauce. Add half of the gnocchi and cook over moderate heat until hot, 2 minutes. Add half of the crab and 1 1/2 tablespoons of the butter cook until warmed through and the sauce is slightly thickened, 2 minutes. Season with salt and transfer to a platter. Repeat with the remaining pan sauce, gnocchi, crab and butter. Garnish with the cheese and serve at once.

Step by Step Instructions

1. Cook the onions slowly in butter in a small saucepan for 5 minutes or so, until tender and translucent but not browned. Stir in the shallots or onions, and garlic, and cook slowly for 1 minute more. Set aside.

2. Dry the scallops and cut into slices 1/4 inch thick. Just before cooking, sprinkle with salt and pepper, roll in flour, and shake off excess flour.

3. Sauté the scallops quickly in very hot butter and oil for 2 minutes to brown them lightly.

4. Pour the wine, or the vermouth and water, into the skillet with the scallops. Add the herbs and the cooked onion mixture. Cover the skillet and simmer for 5 minutes. Then uncover, and if necessary boil down the sauce rapidly for a minute until it is lightly thickened. Correct seasoning, and discard bay leaf.

5. Spoon the scallops and sauce into the shells. Sprinkle with cheese and dot with butter. Set aside or refrigerate until ready to gratiné.

6. Just before serving, run under a moderately hot broiler for 3 to 4 minutes to heat through, and to brown the cheese lightly.

Having made Joël Robuchon&rsquos recipe, I can now share the following secrets with you:

  • Use a potato ricer. The ricer produces the softest, silkiest and smooth texture.
  • A good brand of butter. I used Challenge brand butter.
  • Use full milk or full cream milk.
  • DO NOT use ground black pepper as they become speckled dark spots in the potatoes.

How to cook cod

Cod has a face only a mother could love but the white, firm flesh is succulent and delicious when cooked. The flavour is subtle and ever so slightly sweet and it’s a leaner option than salmon.

Like all fish, cod should be cooked with care. Do not be afraid of undercooking the fish. Hold your nerve and you will be rewarded with flaky white flesh that still has a pleasant oily texture.

Cod fillet is delicate but holds firm during cooking. Battered cod is one of the most popular dishes in Britain but it can also be pan-fried, roasted, poached, cooked en papillote or confited.

If you are going to grill the fillet, put the skin-side down first and be aware that it breaks up quite easily so take care when flipping it over.

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The talented Head Chef of Michelin-starred Gucci Osteria da Massimo Bottura in Florence gives the recipe to a dish that celebrates the ocean. Featuring cod and squid, this delectable pasta creation is perfection on a plate.


  • 280g Ditalini pasta by Gerardo Di Nola
  • 200g cod skin
  • 1,5 kg squid
  • 2 pcs yellow onions
  • 125g butter
  • 25g shallot
  • 55g white wine vinegar
  • 125ml white wine
  • 1 bay leaf
  • 65g salted capers
  • 125g sugar
  • 2tbsp Villa Manodori Lemon Oil
  • 1 pcs carrot
  • 1 pcs courgette
  • 6 pcs large radishes
  • 1 pcs large potato
  • 1 pcs mullet bottarga
  • 1 pcs lime
  • fine salt
  1. Wash the skins thoroughly under running water in order to remove the salt and impurities.
  2. Put them in a pot with 1.5 liters of cold water, bring to a gentle boil and then leave to cook over low heat for 6-8 hours, removing the foam every now and then.
  3. Reduce until it has reached the consistency of a slightly gelatinous and tasty fish broth. Then filter and let it cool.
  1. Remove the skin and entrails, rinse the squid well to remove sand or residues, once drained put them in a baking tray with baking paper together with the onions cut in half.
  2. Brown everything in the oven for about 2 hours at 180°C or until golden, then put into a saucepan, cover with cold water and bring to a light boil.
  3. Cook over low heat for at least 6 hours, removing the foam every now and then. Filter and reduce until you have the consistency and a taste of brown sea bed. Cool and store.
  1. Put the capers to desalt in running water, once ready blanch them in syrup (125g sugar-125g water) for 5 minutes, drain and dry in the oven at 60°C for 12 hours. Blend until they become powder and store in a dry place.
  2. Leave the butter at room temperature, then, in a saucepan, put the coarsely chopped shallot, the wine, the vinegar and the bay leaf, and cook over low heat until ¾ parts get reduced, then filter and let it cool.
  3. Whip the butter in a mixer or by hand with a whisk and gradually pour in the reduction and the caper powder until you have a uniform texture. Keep in the fridge.

For the Vegetable Spheres

  1. With a Parisienne scoop, cut the balls from the vegetables – skinless carrots, radishes, peeled potatoes and courgettes. There must be 20 pieces of each vegetable.
  2. Cook the carrots and potatoes in boiling salted water for 2 and 4 minutes respectively.
  3. Cook and cool in water and ice, drain and preserve with a drizzle of extra virgin olive oil.
  4. The radishes don’t have to be cooked (they should only be slightly warmed with steam when plating). Store in cold water.
  1. Boil the pasta in water and salt for 6 minutes, then finish cooking in the pan for 3-4 minutes, gradually adding the squid, the cod broth and the lemon oil. Once al dente, remove from heat and stir in 3 tablespoons of caper butter.
  2. 1 minute before serving, put 5 spheres of each vegetable per person in the steam oven with a drizzle of oil.
  1. Put the pasta in the centre of the plate with its cream, arrange the vegetables on top to enhance the colours.
  2. Finish the plate with grated bottarga and lime.

Recipe courtesy of Karime Lopez, Head Chef of Michelin-starred Gucci Osteria da Massimo Bottura in Florence.

Watch the video: Boxes spéciales de chez La Parisienne K (January 2022).