Credit: American Egg Board
Poached Fish:
4 6-oz. portions of codfish fillets
2 cups water
2 cups white wine
2 bay leaves
2 cloves fresh garlic, crushed
1 medium yellow onion, quartered
8 sprigs fresh thyme, leaves stripped
1 large vine ripe tomato, cored, seeded and cut horizontally
2 Tbsp. kosher salt
to taste, freshly ground black pepper
Bean and Tomato Ragout:
2 cups cooked cannellini beans, (or 1 15-oz. can)
2 cups vine-ripe tomatoes, diced
1 cup yellow onion, diced
4 cloves minced garlic
5 sprigs picked thyme
1 cup chicken stock
1 3-1/2-oz. jar capers
1/2 cup chopped parsley
1/4 cup olive oil
to taste, salt and pepper]
Boiled Egg Relish:
4 large hard-boiled eggs
1/2 jar capers, minced
1/4 cup chopped cornichons
1 Tbsp. Dijon mustard
1/2 cup extra virgin olive oil
2 Tbsp. minced shallots
2-3 anchovy fillets (optional)
1/2 cup finely chopped parsley
4 Tbsp. fresh lemon juice
To poach fish: Prepare fresh cod in equal portions or ask fish monger to cut 6-oz. fillets. In a deep skillet with tight-fitting lid, place all ingredients except the fish. Bring to a boil for one minute. Cover and keep on low heat.
To prepare bean and tomato ragout: in a large skillet, sauté onion and garlic in the olive oil. When just soft, add thyme and chicken stock. Simmer until stock is reduced by half. Add the tomatoes, 1/2 jar of capers, parsley, cannellini beans, salt and pepper. Set aside, keeping on very low heat.
To prepare boiled egg relish: Peel the eggs and push through the holes of a strainer to mince the eggs in a bowl. In another stainless bowl, place the mustard, capers, cornichons, mashed anchovies and shallots. Whisk together adding the lemon juice, salt and pepper. While whisking, slowly drizzle in the olive oil. When mixed, add the minced eggs folding them in with a spatula. Add more salt if necessary.
To assemble: Bring the poaching liquid back to a boil and place the fish in, cooking until opaque. Divide ban and tomato ragout between four plates. Remove the fish with a slotted spoon and place on top of the beans. Divide the egg relish, placing on top of the cooked fish. Garnish with chopped parsley.