Sautéed cod with potatoes in chorizo-mussel broth from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 428) by Amanda Hesser

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

Accompaniments: Sautéed asparagus with fleur de sel; Sweet-and-spicy pepper stew; Eldorado Petit's fried noodles with garlic mayonnaise

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 January 20, 2015

    This was just delicious. Cod is not my favorite fish, as a rule, but I loved it prepared in this fashion. The sauce is infused with all the chorizo-y goodness, and the mild fish and lemony potatoes offer the perfect canvas.

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