Stewed Cod à la Spaniard's Bay
An authentic seafood dish from Spaniard's Bay, Newfoundland that has the power to make your mouth water from aromatics alone! Courtesy of Mark McCrowe of The Club.
¼ cup white wine
⅒ tsp saffron
½ cup mayonnaise
kosher salt, to tasteStew
1 cup baby potatoes
2 Tbsp olive oil
4 5-oz Atlantic cod fillets
25 mussels, rinsed and debearded
1 ½ links (1 cup) chorizo sausage, sliced
2 clove (1 teaspoon) garlic, finely chopped
1 tsp Sambal Oelek chili paste
1 cup tomato sauce or pomodoro sauce
½ cup green olives, sliced
½ cup dry white wine
salt, to taste
pepper, to taste
1. In a saucepan over medium heat, bring the white wine and saffron to a simmer; immediately remove saucepan from heat and cool for 5 minutes.
2. Whisk wine mixture into mayonnaise and season with kosher salt, to taste.
3. Refrigerate while you make the stew.Stew
1. To blanch the baby potatoes, bring a medium saucepan of lightly salted water to boil.
2. Add baby potatoes, lower heat to a simmer, and cook for 10 minutes, or until potatoes are fork tender; while potatoes cook, prepare an ice bath.
3. Once potatoes are cooked, strain and transfer them to the ice bath to cool for 1 minute. Strain and set aside.
4. In a large non-stick pan, heat olive oil over medium heat. Stir garlic and chili paste into the pan and cook for 1 minute, or until garlic softens.
5. Add the mussels, chorizo sausage, blanched potatoes, and olives. Stir to coat.
6. Stir in white wine and pomodoro sauce.
7. Lay cod fillets over the stew and season with salt and pepper; cover and cook for 5 minutes, or until mussels open and cod turns white.
8. Divide the stew into four bowls and garnish plates with a dollop of the saffron aioli and a drizzle of good olive oil.
9. Serve with toasted baguette.