COD EN COCOTTE LA RALLONGE

SOURCE: JANE SIGAL. BISTRONOMY: RECIPES FROM THE BEST NEW PARIS BISTROS.

Just like the French Impressionist painters who stationed their canvases in the hills of Montmartre, Geoffroy Maillard installed his wine and tapas bistro La Rallonge, a literal extension of his Michelin-starred establishment La Table d’Eugène, in the northern section of the same neighborhood. For nine years, La Rallonge wowed its guests with not only composed small plates but also mouthwatering casseroles in tiny enameled cocottes until it permanently shut down in 2021. Fret not, because Jane Sigal had saved one of its cod dishes so the opportunity of dining with the past can be lived through once again.

Ingredients

2 medium potatoes, preferably Yukon Gold, weighing a total of 12 ounces/340 grams

1 cup/340 grams plum tomatoes peeled, seeded, juiced, and finely chopped

1/3 cup/35 grams diced Spanish chorizo

12 pitted black olives,preferably Niçoise olives

1 1/2 teaspoon/9 grams finely chopped garlic

4 skinless cod fillets, each weighing 4 to 5 ounces/110 to 140 grams

4 fresh thyme sprigs, preferably picked fresh on the same day for best results

1/4 cup/8 grams finely chopped flat leaf parsley, preferably picked fresh on the same day for best results

4 tablespoons/57 grams unsalted butter

3 tablespoons/45 mL extra-virgin olive oil

2 tablespoons/30 mL freshly squeezed lemon juice

Salt and freshly ground black pepper to taste

Specific Equipment

Medium saucepan

Peeler

Knife

Medium enamel cast-iron casserole

Serves 4

Instructions

1. Bring water in a medium saucepan to a boil over medium heat. Drop in the potatoes and boil for 20 minutes or until the potatoes are tender. Drain and cool the potatoes to room temperature.

2. Preheat oven to 350°F/175°C.

3. Remove the skin of the potatoes with a peeler and slice the potatoes to 1/4-inch/0.6-cm-thick rounds. Spread the potatoes around the bottom of the medium enamel cast-iron casserole.

4. Sprinkle over the tomatoes, chorizo, olives, and garlic. Place the cod fillets on top. Set the thyme sprigs over the cod fillets and sprinkle in the parsley. Dot the cod fillets with pieces of butter and drizzle in the olive oil and lemon juice. Season with salt and pepper.

5. Set the casserole over medium heat and bring to a simmer. Cover the casserole and bake inside the oven for 10 to 15 minutes or until the cod fillets have turned opaque throughout. Remove the casserole from the oven and serve.