Cabillaud et légumes à l’aïoli

Cuisine: French
Region: Provence

Cod and Vegetables with Garlic – a typical Provençal dish. Let’s do the deed without further ado, shall we? 🙂

Serves: 4
Cooking time: 45 min
You need: a bowl and a baking pan

Ingredients

• 1 Kg (2 lbs) of cod
• 6 potatoes, sliced
• 1 cauliflower, separated into florets
• 12 carrots, peeled
• A handful of green beans, trimmed
• 6 hard-boiled eggs, peeled and halved lengthwise

For the aioli:

• 4–6 garlic cloves, minced
• 1 egg yolk
• Pepper and salt
• 1 + 1/2 cup (glass) olive oil

Instructions

1. Poach the cod for 45 minutes. OR, wrap it tightly in a foil and cook it in the oven (say 180C/350F).
2. While the fish is cooking:
3. Boil the potatoes.
4. Steam or boil the cauliflower, the carrots and the beans just until al dente.
5. On a serving platter, present the fish surrounded by the hard-boiled eggs, potatoes, and vegetables.
6. Present the aioli in a separate bowl.

For the aioli:

1. In a bowl, mash garlic with the egg yolk, pepper, and salt.
2. Drizzle the oil in slowly, beating steadily, until the mixture thickens. (You can use a blender too).
3. Keep it in the fridge until serving.

Notes on Cod with Vegetables and Garlic

• It can be served as soon as it is cooked, but serving it cold is equally delicious.
• You can add different vegetables according to your taste. There’s no hard rule here.