by Chef Jose Meirelles, Le Marais
Serves 6
For the Poached Cod:
8 4oz. filets of fresh cod, skinless, room temperature
6 cups water
1 cup dry white wine
2 green tea bags
1 orange, quartered
2 cloves garlic
10 thyme sprigs
Salt and white pepper
For the Sauce:
3 tablespoons extra virgin olive oil
2 cups sliced onions
2 cloves garlic, sliced
1 small zucchini, sliced into half moons
3 ripe tomatoes, diced
2 tablespoons freshly chopped thyme leaves
2 tablespoons freshly chopped flat leaf parsley
1 cup of sliced olives
2 tablespoons capers
Salt and white pepper
Method:
Start by placing the cod filets in a dish that is at least the depth of the fish filets. Season the cod with salt and white pepper. Place 5 of the thyme sprigs in the dish next to the filets.
In a sauce pan, add the water, wine, tea bags, orange, garlic cloves, 5 thyme sprigs, salt and white pepper to taste. Bring to a boil and then simmer for about 10 minutes.
Strain the liquid directly over the cod filets, making sure they are completely covered. Leave the cod in the liquid, at room temperature for about 12 minutes. At this point the fish should be perfectly poached. If you are not serving right away, refrigerate the fish in the poaching liquid.
For the sauce, add the olive oil into a large pan. Once the oil is hot, add the onions and cook until the onions take on some good color. About 6 minutes. Add the sliced garlic cloves and then sauté for another 2 minutes.
Add the zucchini, tomatoes, olives and capers. Let cook for about 5 minutes, until the vegetables soften and release some of their juices. Add the freshly chopped herbs and salt and white pepper to taste.
If you are not serving immediately, this can be held in the fridge for 2 days and then reheated or served cold.
For plating, place a small amount of arugula on the plate, top with a piece of the cod and then spoon the sauce over the fish. A drizzle of extra virgin olive oil over the entire plate will finish this off nicely.
