{"id":11273,"date":"2025-07-18T14:18:09","date_gmt":"2025-07-18T12:18:09","guid":{"rendered":"https:\/\/www.a-lepicerie.com\/?p=11273"},"modified":"2025-07-18T14:39:43","modified_gmt":"2025-07-18T12:39:43","slug":"cod-with-laioli-chorizo-and-olive-oil-a-lepicerie-recipe","status":"publish","type":"post","link":"https:\/\/www.a-lepicerie.com\/en\/cabillaud-a-laioli-chorizo-et-huile-dolive-une-recette-a-lepicerie\/","title":{"rendered":"Cod with a\u00efoli, chorizo and olive oil, an \"A l'Epicerie\" recipe"},"content":{"rendered":"
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Taste at home, Cook at home<\/span><\/strong><\/p>

\u00a0<\/span><\/strong><\/p>

For<\/span> :\u00a0<\/span><\/strong>Sleeps 4. Preparation<\/strong> duration: 35 min. Cooking<\/strong> : 35min\u00a0\u00a0Level<\/strong> : 2\/3<\/span><\/p>

Ingredients<\/span><\/strong><\/p>

4 cod steaks
20 g mild chorizo
1 tbsp. lemon juice
4 p. of earth Shot<\/p>

1 button artichoke or pepper artichoke
20 g leeks<\/p>

20 g carrots, 1 onion
1 small bunch of chives
Salt, fleur de seul and pepper
200g organic mild aioli
2 tablespoons each of organic IGP de la Dr\u00f4me lemon and garlic olive oil
4 to 8 teaspoons black tapenade<\/p>

*Products available, according to season, on our gourmet food shelves.<\/span><\/em><\/p>

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Preparation : <\/strong>
Vegetables :<\/span> 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.<\/p>

Cod and condiments : <\/span>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.<\/p>

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.<\/p>

Cooking your A l'Epicerie-style cod with aioli recipe :<\/strong> 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\u00b0C to avoid overcooking it.<\/p>

To serve :<\/strong> 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.<\/p>

CHEF'S ADVICE<\/strong>
To add a touch of freshness, accompany your A l'Epicerie-style cod a\u00efoli dish with a salad of baby greens seasoned with lemon olive oil.<\/p>

FOOD AND WINE PAIRING<\/strong><\/p>

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.<\/p>

Enjoy your meal!<\/p>

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D\u00e9gustez chez nous, Cuisinez chez vous \u00a0 Pour :\u00a04 pers. Pr\u00e9paration : 35 min. Cuisson : 35min\u00a0\u00a0Niveau : 2\/3 Ingr\u00e9dients 4 pav\u00e9s de cabillaud20 g de chorizo doux1 c. \u00e0 soupe de jus de citron4 p. de terre Grenaille 1 artichaut bouton ou poivrade20 g de poireaux 20 g de carottes, 1 oignon1 petite botte […]<\/p>\n","protected":false},"author":9,"featured_media":11278,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[39],"tags":[],"class_list":["post-11273","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes"],"_links":{"self":[{"href":"https:\/\/www.a-lepicerie.com\/en\/wp-json\/wp\/v2\/posts\/11273","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.a-lepicerie.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.a-lepicerie.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.a-lepicerie.com\/en\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/www.a-lepicerie.com\/en\/wp-json\/wp\/v2\/comments?post=11273"}],"version-history":[{"count":5,"href":"https:\/\/www.a-lepicerie.com\/en\/wp-json\/wp\/v2\/posts\/11273\/revisions"}],"predecessor-version":[{"id":11287,"href":"https:\/\/www.a-lepicerie.com\/en\/wp-json\/wp\/v2\/posts\/11273\/revisions\/11287"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.a-lepicerie.com\/en\/wp-json\/wp\/v2\/media\/11278"}],"wp:attachment":[{"href":"https:\/\/www.a-lepicerie.com\/en\/wp-json\/wp\/v2\/media?parent=11273"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.a-lepicerie.com\/en\/wp-json\/wp\/v2\/categories?post=11273"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.a-lepicerie.com\/en\/wp-json\/wp\/v2\/tags?post=11273"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}