SaLaMANDeR Restaurant's COD STEAKS BRAISED IN BASQUE STYLE (serves 4) 4 7-8oz servings cod fillet (or ask fish monger for steaks) 1/4 c olive oil 2 Tb slivered garlic salt and pepper 1/2 c olive oil 1 large onion, diced 1/4 c garlic, minced 2 carrots peeled and diced 4-6 bay leaves 4-6 allspice berries 1 tsp red chili flakes 1 c white wine 10 oz tomato, canned plum 1 c fish stock (or clam juice) 1 bu fresh oregano 1/4 - 1/2c lemon juice salt and pepper 1/2 c nice olives 2 bu parsley leaves -prepare slivers of garlic and hold for braising the cod -prepare braising liquid in deep casserole by browning well the onions, garlic, and carrots in olive oil 12-15 minutes -add bay leaf and allspice, salt and pepper, chili flakes, wine and tomato - cook 5-10 minutes -add fish stock and bring to a boil -finish with fresh oregano and lemon juice -adjust seasoning -season the cod -lightly flour -sear in olive oil on both sides -brown garlic slivers in the pan with the cod -add braised liquid and bring to a boil -bake in 450 oven until fully cooked (8 min. for thick fillet, 12-15 min. for steaks) -garnish with olives and parsley leaves dressed in vinaigrette

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