Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Cod with Braised Endive and Bagna Cauda Sauce
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 341
- Total Fat
- 18 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 85 milligrams
- Sodium
- 700 milligrams
- Carbohydrates
- 12 grams
- Dietary Fiber
- 3 grams
- Sugar
- 0 grams
- Protein
- 32 grams
This elegant dish is surprisingly simple to pull off on a weeknight. Flaky cod and tender braised endive are finished with a luxurious bagna cauda–style sauce, an Italian classic made with garlic, anchovies and butter. The sauce is rich and savory with a bright splash of lemon, perfectly complementing the delicate fish and vegetables. Serve with crusty baguette to soak up every drop.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 341
- Total Fat
- 18 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 85 milligrams
- Sodium
- 700 milligrams
- Carbohydrates
- 12 grams
- Dietary Fiber
- 3 grams
- Sugar
- 0 grams
- Protein
- 32 grams
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the endive cut-side down (in batches, if needed) and cook until browned, about 2 minutes. Flip and lightly brown the other side, about 1 minute. Remove to a plate.
- Reduce the heat to medium and add 1 tablespoon olive oil, the garlic and anchovies; cook, breaking up the anchovies to dissolve them, about 1 minute. Return the endive to the pan cut-side down, packing it in tightly. Season with salt and pepper. Add 1 cup chicken broth and bring to a simmer. Cover and cook until the endive is tender when pierced at the base with a knife, 6 to 7 minutes.
- Meanwhile, spread some instant flour on a plate. Heat a large nonstick skillet over medium-high heat and add the remaining 1 tablespoon olive oil. Season the cod with salt and pepper and dredge in the flour, tapping off the excess. Add the cod to the skillet and cook until browned and crisp, about 3 minutes per side.
- Remove the endive from the pan and divide among plates. Bring the liquid in the pan to a boil, add the remaining 1/4 cup broth and return to a boil, then add the lemon juice. Whisk in the butter a few pieces at a time, then the parsley. Add the cod to the plates and spoon the pan sauce over the cod and endive. Serve with baguette slices.
