Cod with Crushed Potatoes and Anchovy-Olive Oil Emulsion
This delicious cod recipe is courtesy of chef Matt Tropeano.
- Servings: 4
Source: The Martha Stewart Show, February Winter 2008
- 1 cup plus 2 tablespoons olive oil
- 1 teaspoon capers
- 1 clove garlic, sliced
- 1/4 cup pitted and roughly chopped picholine olives
- 2 teaspoons chopped white anchovy
- 2 to 3 tablespoons chicken stock or water, plus more as needed
- 1/2 teaspoon Dijon mustard
- 1/4 cup plus 2 to 3 tablespoons extra-virgin olive oil
- 1/4 cup very finely chopped shallots
- Zest of 1 lemon
- 1 1/2 teaspoons chopped chives, plus more for garnish
- 12 fingerling potatoes
- 1 teaspoon pitted and finely chopped nicoise olives
- Coarse salt
- 4 cod fillets (5 ounces each), skin on
In a small skillet, heat 1 tablespoon olive oil over medium-high heat. Add capers and cook until crisp, about 1 minute. Transfer to a paper-towel-lined plate to drain; set aside.
In a small skillet, heat 1 tablespoon olive oil over medium heat. Add garlic, picholine olives, and 1 teaspoon anchovy and cook, stirring occasionally, for 2 minutes. Transfer mixture to the jar of a blender, along with chicken stock or water, and blend on medium speed, adding more chicken stock as necessary until smooth; add mustard and blend to combine. With the blender running, slowly add 1/4 cup extra-virgin olive oil and blend until emulsified; set anchovy mixture aside.
Place remaining 1 cup olive oil and shallots in a medium skillet over medium heat, whisking shallots constantly until golden brown, about 4 minutes. Drain shallots and let cool. Transfer cooled shallots to a small bowl and add lemon zest, 1 teaspoon chives, and 1/4 of the fried capers; set aside.
Set a steamer basket over a saucepan of boiling water. Place potatoes in steamer basket; cover and steam until tender, 15 to 20 minutes. Remove potatoes from steamer basket and let cool slightly. Peel and discard skins. Place potato flesh in a medium bowl and add nicoise olives, remaining teaspoon anchovy, and 1/2 teaspoon chives; mash together with a fork. Add remaining 2 to 3 tablespoons of extra-virgin olive oil and mash until potatoes are just crushed; season with salt and cover with plastic to keep warm.
Fill a large skillet with water to a depth of 1 inch. Bring to a boil over medium-high heat. Place fish in a steamer basket, skin side up. Cover and place steamer in skillet. Steam until fish is cooked through, 5 to 7 minutes. Peel skin from fish using a fish spatula, and discard. Lightly coat each fillet with some of the reserved anchovy mixture, then cover with shallot mixture. Divide potato mixture evenly between 4 plates and top each with a fillet. Spoon over any remaining anchovy mixture. Garnish with remaining capers and chives; serve immediately.