60min 4 ppl
Cod Bonne Femme in a Cocotte
55 minutes
4 people
Hardover 60 min or 12+ steps
55 min · 13 steps
Hard: over 60 min or 12+ steps
390 kcalper person
Protein 38g
Carbs 7g
Fats 19g
About this dish
Whole cod fillets braised in a covered cocotte over a bed of sweated shallots, mushrooms, and white wine — the closed environment bastes the fish in its own aromatic steam, keeping the flesh impossibly moist while the cooking liquor reduces into a silky, butter-mounted sauce without a drop of cream.
Allergy Info
Dairy, Sulphites, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Chestnut mushroomsthinly sliced300 g
- Shallotsfinely diced4 large
- Garlicfinely sliced3 cloves
- Lemon juice, freshly squeezedfreshly squeezed1 tbsp
- Lemon zest, finely gratedfinely grated1 tsp
- Fresh thyme4 sprigs
- Flat-leaf parsleyfinely chopped2 tbsp
Fish & Seafood
- Cod fillet, skin-on, pin-bonedskin-on, pin-boned4 x 180 g portions
Dairy & Eggs
- Unsalted butter, for sweatingfor sweating30 g
- Cold unsalted butter, for mountingcut into 1cm cubes60 g
Tins & Jars
- Fish stock100 ml
Spices & Seasonings
- Fine sea saltfor seasoning1 tsp
- White pepper, freshly groundfreshly ground½ tsp
- Bay leaves2 leaves
Oils & Condiments
- Dry white wine (Muscadet or Chablis)200 ml
- Neutral oil (such as sunflower)1 tbsp
Utensils
- Cocotte or oven-safe casserole with lid
- Meat thermometer
- Whisk
- Wide spatula
- Chef's knife
- Cutting board
- Kitchen paper
Method
1
Pat the cod fillets completely dry with kitchen paper. Season all over with fine sea salt and white pepper. Dice the shallots, slice the mushrooms and garlic, zest and juice the lemon, and cut the cold butter into cubes. Set everything aside in separate bowls before turning on any heat.
Approx. 0 minutes
2
Place the seasoned cod fillets uncovered on a rack or plate in the refrigerator for 20 minutes to allow the surface to dry further — this prevents the fish from shedding excess water into the sauce.
Approx. 20 minutes
3
Set a wide, heavy-based cocotte or oven-safe casserole over medium heat. Add the oil and 30g butter. Once the butter foams and subsides, add the shallots and cook, stirring occasionally, for 6–8 minutes until completely softened and translucent but not coloured.
Approx. 7 minutes
4
Add the sliced garlic and mushrooms, increase the heat to medium-high, and cook for 5–6 minutes until the mushrooms have released their liquid and it has fully evaporated, leaving the pan nearly dry.
Approx. 6 minutes
5
Pour in the white wine and let it bubble for 3–4 minutes until reduced by half, scraping any fond from the base.
Approx. 4 minutes
6
Add the fish stock, lemon juice, lemon zest, thyme sprigs, and bay leaves. Stir to combine and bring to a gentle simmer.
Approx. 2 minutes
7
Preheat your oven to 180°C / 160°C fan / Gas Mark 4.
Approx. 0 minutes
8
Nestle the cod fillets skin-side down into the cocotte, spooning some of the mushroom mixture over the top of each piece. Cover tightly with the lid and transfer to the oven.
Approx. 0 minutes
9
Braise for 12–14 minutes until the cod reaches an internal temperature of 63°C on a meat thermometer inserted into the thickest part of the fillet — the flesh should be just opaque and flake under gentle pressure.
Approx. 13 minutes
10
Carefully lift the cod fillets out with a wide spatula and set aside on a warm plate, tented loosely with foil.
Approx. 0 minutes
11
Return the cocotte to the stovetop over medium-high heat and reduce the braising liquor for 3–4 minutes until slightly syrupy. Remove the thyme sprigs and bay leaves.
Approx. 4 minutes
12
Remove the pan from the heat and whisk in the cold butter cubes one at a time, adding each piece only once the previous has melted — the sauce should become glossy and lightly coating. Taste and adjust seasoning.
Approx. 0 minutes
13
Return the cod fillets to the cocotte, scatter over the chopped parsley, and serve immediately from the pot with crusty bread or steamed new potatoes.
Approx. 0 minutes
