Preparation :
Vegetables : For your A l'Epicerie-style cod with aioli, peel the carrots and cut them into diagonal slices (like a whistle). Do the same for the leeks, removing the ends and the first layer of leaves, then cut on the bias. Cut the artichoke into 4 pieces. Place the potatoes in a steamer basket over a pan of boiling water, cover and cook until tender (15-20 minutes). Peel and finely dice the onion, then rinse and finely chop the chives.

Cod and condiments : Season the cod steaks with salt, pepper and lemon juice. Prepare a vegetable stock by dissolving a stock cube in hot water. Then mix 200 g of mild aioli with 100 g of vegetable stock. For the chorizo condiment, remove the skin from the chorizo if it is hard, cut it into thin slices (3 to 5 mm), then into strips, then into small cubes (brunoise). Lightly fry the chorizo in a pan with a little butter, then remove the fat by dabbing it with kitchen paper.

Mix the chorizo with the chopped onion and chives, then add the oils. Place the mixture in a covered bowl and set aside in the fridge.

Cooking your A l'Epicerie-style cod with aioli recipe : Steam the cod (or cook it in the oven at a low temperature) with the vegetables. Make sure that the core temperature of the cod does not exceed 55°C to avoid overcooking it.

To serve : Arrange the cod and vegetables on the plate. Top with the aioli stock, add the chorizo condiment and finish with a quenelle of black tapenade.

CHEF'S ADVICE
To add a touch of freshness, accompany your A l'Epicerie-style cod aïoli dish with a salad of baby greens seasoned with lemon olive oil.

FOOD AND WINE PAIRING

A Picpoul de Pinet or a Vermentino will bring out the flavours of the land and the conviviality of this dish, ideal for spring and summer.

Enjoy your meal!