Skillet-braised cod Provençal from America’s Test Kitchen Special Issue: Dinner for Two (2017): Special Collector's Issue (page 43)

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Notes about this recipe

  • mharriman on June 07, 2020

    Very good. This is a streamlined version of Julia Child’s Mastering the Art of French Cooking recipe for tuna, swordfish or cod. My husband and I liked it a lot. I used two medium sized vine ripe tomatoes instead of one large one, and realized that summer time tomatoes (that actually taste like real tomatoes) help make this dish sing. I have learned that if I chop, mince, and prep every ingredient before starting to cook, everything, including the end result, goes so much better. I’m glad I did that tonight because cooking was effortless and the taste result benefited. Served with half a baguette as recommended.

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