4 cups chicken stock
1 pound of chicken meat (legs and thighs cut into 1-inch cubes)
1 shallot, sliced thinly
1 sprig of parsley
1 sprig of thyme
2 cloves garlic, sliced
8 sage leaves
1/4 cup extra virgin olive oil
2 cups baby artichokes peeled and sliced thinly
2 teaspoons pistachios, roughly chopped
salt and pepper to taste
1/2 cup white wine
4 tablespoons sweet butter
1 tablespoon lemon juice
4 tablespoons freshly grated Parmesan
4 (six-ounce) cod fillets, boneless and skinless
2 tablespoons canola oil
1 teaspoon of Wondra flour
salt and pepper to taste
20 medium-sized arugula leaves
20 medium diced rice bread croutons (lightly browned in extra virgin olive oil)
4 tablespoons extra virgin olive oil
For the sauce, in a 2-quart saucepan combine chicken stock, chicken,
shallot, parsley, thyme and being to a simmer. Simmer slowly for one
hour. Strain. You should have about 2 cups finished sauce when finished.
In a large frying pan, add the extra virgin olive oil. Add the
artichokes, pistachios, salt and pepper and cook rapidly over high heat
for one minute. Deglaze with the white wine. Add the butter and lemon
and cook until the artichokes are al dente, about 3 minutes. Finish with
For the cod, preheat two large pans over high heat until almost
smoking. Divide the canola oil between the pans. Season the cod on both
sides with salt, pepper and Wondra flour. Add 2 fillets to each pan and
sear until golden, about 3 minutes. Turn the fillets over and cook for
another 2 minutes until filets are warm in the center.
To serve, bring the reserved sauce to a boil. Add 2 cloves of sliced
garlic and 8 leaves of sage and steep for one minute off the heat.
Strain and reserve.
In the center of each of four plates, arrange an equal amount of the
artichokes. Place a piece of cod on top of the artichokes. Arrange 5
pieces of the arugula and 5 croutons around the fish and one tablespoon
of extra virgin olive oil. Pour sauce evenly around fish and serve
Makes 4 Servings
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- ▼ March (21)