4 6 oz. pieces of cod, with skin on if possible
40 (2 lbs.) mussels
4 medium potatoes, Yukon Gold or similar
20 spears (1 bunch) asparagus, tough ends removed
1 ½ cup shelled snap peas (or 1 ½ lbs. whole snap peas)
2 hard-boiled eggs
¾ cup dry white wine
½ cup heavy cream
2 tablespoons unsalted butter (for cocotte)
4-6 tablespoons of snail butter (see recipe below)
¼ cup chopped parsley
1 teaspoon Piment d’Espellette
Salt and black pepper to taste
Fleur de sel
Olive oil for finishing
Squeeze of lemon, optional
6 tablespoons unsalted butter, room temperature
½ tablespoons minced shallots
¾ tablespoons minced parsley
¾ teaspoon garlic (1 clove)
Pinch of black pepper
Bring a pot of water to a boil and prepare a bowl of ice water. Boil asparagus for 2 minutes, lift out and plunge into the ice water. Boil the peas for 1 minute and add them to the ice water as well. Drain the vegetables and lay to dry on a paper towel. Slice 8 spears of asparagus on the bias into 2 inch pieces and set aside for the garnish. Keep the others whole.
Bring a pot of fresh water to boil for the potatoes. Peel the potatoes, cut in quarters, and put them in the salted boiling water. Cook until fork easily slides through, around 14-17 minutes. The potatoes will cook while you are making the cod.
Heat the cocotte to medium/medium-high heat. Add the regular (not snail) butter to coat the pan. Lightly season the fish with salt and Piment D’Espelette and place skin side down to sear for 1-2 minutes.Read more
Flip the fish, and then add the wine, 3/4 cup of peas and mussels—the mussels should be around the fish as much as possible rather than on top of it. Cover the cocotte and simmer at medium-low heat for 7-8 minutes until the fish is cooked and the mussels have opened. While fish is cooking, mince a hard boiled egg and set aside for garnish.
Remove the cocotte from the heat. Take out the fish and 20 whole mussels and place in a shallow cocotte/serving dish. Drape the spears of asparagus over the fish and set aside in a warm place covered (this could be your oven set to its lowest temperature.)
Remove the remaining mussels from their shell and put them in a blender or food processor with 4 tablespoons of the snail butter. Add the cream to the cocotte, and place back on the stovetop to bring it to a boil. Season with salt and pepper then add to blender. Blend until smooth for around 30 seconds. If the sauce feels too thin, add more peas to thicken, saving some for the garnish.
Strain the sauce with a chinois or fine strainer onto the fish in the serving dish. Sprinkle the remaining peas, chopped asparagus, minced parsley and the hard-boiled egg on top on top. To finish, drizzle with olive oil and sprinkle Piment d’Espelette and fleur de sel on top. A squeeze of lemon is optional.
For potatoes, put in a serving dish with a bit of hot water (from the potatoes) to keep them warm. Sprinkle with a mix of fleur de sel and Piment d’Espelette
Cut the room temperature butter into small pieces. In a food processor, chop the shallots and garlic first, then the parsley. Add the pepper and butter and mix thoroughly until fully blended.
Lay a large piece of plastic wrap on a clean work surface and place the butter in the center. Use the wrap to help roll the butter into a sausage shape, keeping it tight and compact as you go. Refrigerate or freeze inside a heavy-duty, resealable plastic food storage bag until ready to use.
Staub Cast Iron 4 QT Cocotte
Due to the superior construction of the Staub cocotte lids, less humidity can escape during the cooking process. 10% more moisture is retained inside the Staub cocotte after 55 minutes cooking time than in products from competitors
Features & Benefits:
-Made in France.
-Heavy weight; tight-fitting lid retains moisture.
-Enameled cast iron with even-heating base and sidewalls ensure food cooks evenly.
-Ideal size and shape to bake casseroles, fry chicken, sear or braise meats or vegetables and cook. one-pot meals
-Smooth enamel bottom works on all stovetops.
-Oven Safe up to 500°F.