Mama Mangia
Super Moderator
Cod with Lentil and Olive Oil
¼ cup plus 2 tablespoons olive oil
1 medium onion, chopped
1 celery stalk, chopped
1 garlic clove, minced
1 bay leaf
1 ½ cups lentils
5 cups hot chicken stock or water
Salt to taste
4 (8-ounce) cod fillets
Freshly ground black pepper to taste
½ cup dry white wine
Heat the 2 tablespoons of the olive oil in a large saucepan and add the onion and celery. Cook over low heat until soft. Add the garlic and bay leaf and continue cooking until the garlic is soft. Stir in the lentils and toss with the vegetables for 1 minute, then add the hot chicken stock and bring to a boil. Reduce heat and simmer until the lentils are almost tender, stirring occasionally (about 30 minutes). Taste for seasoning and add salt if necessary. Finish cooking the lentils and set aside, but keep them warm. Heat the ¼ cup olive oil in a large heavy skillet and cook the cod fillets over medium-high heat on one side about 6 minutes, seasoning with salt and pepper. Turn the fillets and finish cooking, about another 3-6 minutes, until the fish is opaque all the way through. Using a slotted spoon, spoon the lentils onto hot plates and top with the cod fillets. Add the wine to the skillet and cook over high heat until reduced by about half. Pour the wine over the cod fillets and serve at once.
Makes 4 servings
¼ cup plus 2 tablespoons olive oil
1 medium onion, chopped
1 celery stalk, chopped
1 garlic clove, minced
1 bay leaf
1 ½ cups lentils
5 cups hot chicken stock or water
Salt to taste
4 (8-ounce) cod fillets
Freshly ground black pepper to taste
½ cup dry white wine
Heat the 2 tablespoons of the olive oil in a large saucepan and add the onion and celery. Cook over low heat until soft. Add the garlic and bay leaf and continue cooking until the garlic is soft. Stir in the lentils and toss with the vegetables for 1 minute, then add the hot chicken stock and bring to a boil. Reduce heat and simmer until the lentils are almost tender, stirring occasionally (about 30 minutes). Taste for seasoning and add salt if necessary. Finish cooking the lentils and set aside, but keep them warm. Heat the ¼ cup olive oil in a large heavy skillet and cook the cod fillets over medium-high heat on one side about 6 minutes, seasoning with salt and pepper. Turn the fillets and finish cooking, about another 3-6 minutes, until the fish is opaque all the way through. Using a slotted spoon, spoon the lentils onto hot plates and top with the cod fillets. Add the wine to the skillet and cook over high heat until reduced by about half. Pour the wine over the cod fillets and serve at once.
Makes 4 servings