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Cooking Recipe Video : Stocaficada du Pays Nicois

 


    Restaurant: Le Mas d'Artigny
Phone:
 +33 4 93 32 84 5
Website:
 www.grandes-etapes-francai
Address:
 Route de la Colle
""Saint-Paul de Vence, located on the Cote d'Azur, French Riviera, a little furt...
Stocaficada du Pays Nicois
Recipe Description:
  1. Desalt the cod under cold, running water for 48 hours.
  2. Prepare the garnishing: cut the olives (from Nice), tomatoes, and fennel into dice and stew in olive oil.
  3. Blanch the baby leek and sweat them. Cut the cod into fillets into long stripes. Soak them in the fish soup.
  4. Place the fish on 4 plates in form of a star. Add the stewed leek, rolled as spirals, in the middle. Keep them warm.
  5. Reduce the cod cooking. Incorporate the dice from the stewed fennel, tomatoes and olives. Bring it to boil. Bind it, off the flame, with the rusty sauce. Adjust the seasoning. Cover the cod fillets with the sauce.
  6. Decorate with dill and a prawn tale.
Seafood & Fish Cooking Recipes on Videos
Servings:
 4 People
Cooking recipe time in minutes:
 50
Recommended wine with the dish:
 Cote de Provence rose
Difficulty level:
 Easy

Stocaficada du Pays Nicois

 Rezeptvideo drucken
          Cooking Recipe Ingredients:
  • 1.8 lbs. salted cod fillet
  • 1 small fennel with roots
  • 1.1 cups rusty sauce
  • 2 tbsp. dice of Nice olives
  • 1 pint fish soup (poisson de roche)
  • 4 nice royal prawn
  • 2 tbsp. tomato dice
  • Some olive oil
  • 4 young, stewed baby leek
  • Salt, pepper from the mill
     Cooking recipe preparation instructions:
  1. Desalt the cod under cold, running water for 48 hours.
  2. Prepare the garnishing: cut the olives (from Nice), tomatoes, and fennel into dice and stew in olive oil.
  3. Blanch the baby leek and sweat them. Cut the cod into fillets into long stripes. Soak them in the fish soup.
  4. Place the fish on 4 plates in form of a star. Add the stewed leek, rolled as spirals, in the middle. Keep them warm.
  5. Reduce the cod cooking. Incorporate the dice from the stewed fennel, tomatoes and olives. Bring it to boil. Bind it, off the flame, with the rusty sauce. Adjust the seasoning. Cover the cod fillets with the sauce.
  6. Decorate with dill and a prawn tale.
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