Broiled cod with lettuce hearts and rich chicken and tarragon dressing


by: Dina

This is the easiest and tastiest fish you'll serve. Even finicky eaters who think they don't like fish will love it because it lacks a fishy taste and is beautiful and flakey.


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serves: 4

1 piece (1 1/4-lb/550-g) of thick, skinned cod fillet

5 cups (1.2 liters) Chicken Stock

A few tarragon stems

2 cloves garlic (peeled)

2 tablespoons extra virgin olive oil

4 oz (100 g) asparagus tips

4 small heads of butter lettuce

12 slices very thin of pancetta

1 teaspoon chopped chives

1 teaspoon chopped tarragon

1 1/2 teaspoons white wine vinegar

Salt and freshly ground black pepper

Nutrition Facts
Broiled cod with lettuce hearts and rich chicken and tarragon dressing

Servings Per Recipe: 4

Amount per Serving

Calories: 357

  • Total Fat: 16.9 g
  •     Saturated Fat: 2.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 64.6 mg
  • Sodium: 868.5 mg
  • Total Carbs: 27.6 g
  •     Dietary Fiber: 2.8 g
  •     Sugars: 1.7 g
  • Protein: 28.2 g

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1.  Put the cod into a shallow dish and sprinkle liberally with salt. Set aside for 20 minutes. Meanwhile, put the chicken stock, tarragon stems, and garlic cloves into a large pan and boil until reduced to about 1/3 cup (85 ml) and nicely concentrated in flavor. Strain into a small, clean pan and keep warm.

2.  Rinse the salt off the fish and dry well on paper towels. Brush with a little of the olive oil, season with some pepper, and place on a lightly oiled baking pan.

3.  Cook the asparagus tips in boiling salted water until just tender. Drain, refresh, and keep warm. Remove the outside leaves from each lettuce head until you reach the pale green hearts. Cut each heart into quarters.

4.  Preheat the broiler, then broil the cod, about 4 inches (10 cm) from the heat, for 10 to 12 minutes. Put the slices of pancetta over the fish and broil for 1 to 2 minutes, until it is crisp and lightly golden.

5.  Put the quartered lettuce hearts in the center of four warmed plates. Break the pancetta into small pieces and the cod into chunky flakes. Arrange the cod around the lettuce with the pancetta and asparagus. Sprinkle with the chopped chives and tarragon. Spoon the warm chicken stock over the lettuce and a little over the rest of the plates. Whisk the remaining olive oil, the vinegar, and some seasoning together, drizzle over the plates, and serve straight away.

Cooks' note:
l particularly like thick fillets of flaky fish for this. Haddock would be a good alternative, of course, but salmon would work well, too.

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