Name: Fresh Cod Poached in Extra Virgin Olive Oil
Yield: Serves 4
Cuisine: American
Ingredients: 1½ teaspoons Chianti vinegar or red wine vinegar; 2 cloves garlic, finely chopped; 6 scallions, chopped; sea salt and freshly ground pepper; ¼ cup fresh basil leaves, shredded; basil leaves or herb flowers, for garnish; 1 cup chopped, peeled, seeded ripe tomatoes; 4 cups plus 2 tablespoons yellow extra virgin olive oil; 4 pieces fresh cod fillet, 4 to 6 ounces each, cut from the thick end

Preparation info

Serves
4

Difficulty
Easy

Appears in

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

About

This dish is a Mediterranean-style confit of fresh cod, with a simple fresh tomato sauce. Once you have tried the texture and flavor of the fish cooked at low temperature in olive oil, you will always want to use this method for cooking cod.

The olive oil can be strained, refrigerated, and used again for frying squid or other fish. And I would suggest putting the fish in the oil when the fish is cold from the refrigerator, just in case the oil is too hot, so that the fish wil