Roasted cod with artichokes barigoule, braised bacon, aïoli, and black olives from The A.O.C. Cookbook (page 110) by Suzanne Goin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on May 31, 2017

    The first lines in the headnotes state: “This recipe is a lot of work...if you are looking for a quick and easy one, turn the page.” Well, I’m not one to turn the page. And it’s not quick, but there is nothing difficult about it. I started by braising the bacon a day ahead. I had a chunk of our home-smoked bacon left, which was the perfect amount for this recipe. As you might imagine, it smelled amazing. It’s not a beautiful dish, but it’s very aromatic. My kitchen smelled like a French kitchen. And I felt like a French woman the entire time I was cooking.

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