Cod with a Stew of Seet Peppers

By bunny_2

A neutral fish with excellent body, cod goes well with all kinds of assertive garnishes, such as piperade, a sweet, garlicky, brothy roasted sweet pepper stew from the Basque region of northern Spain and southern France. This is an interesting dish to me because of its techniques. The cod is poached in just-warm olive oil for twelve minutes or so. The result is sensational, especially if you use a good fruity olive oil and a flavorful, moist fish. You can use this method with many fish, particularly, but not limited to lean, delicate fish such as hake, any snapper, or halibut.
Piperade is a versatile preparation that's also great with chicken, eggs (a classic), clams, sausage, even spread on a baguette. And it gets even better after a couple of days in the fridge.

Ingredients

• Four 6-ounce pieces cod fillet (1 1/2 inches thick), skin and any bones removed
• 3 to 4 cups extra virgin olive oil
• Kosher salt and freshly ground white pepper
• 4 thyme sprigs
• 1 small head garlic, cut horizontally in half
• Piperade (recipe to follow)
• 1/2 to 3/4 cup Chicken Stock, Fish Fumet, or Vegetable Stock
• 1 tablespoon plus 1 teaspoon minced Italian parsley
• Fleur de sel

Preparation

Step 1

Pat the pieces of fish dry with paper towels. To calculate the amount of oil you will need, place the pieces of cod in a single layer in a saucepan that just holds them. Add enough olive oil to cover the fish by 1/2 inch. Remove the fish from the oil, pat off the excess and season generously on both sides with salt and pepper. Set aside on a plate.
Add the thyme and garlic to the oil. Place the saucepan over low heat and warm the oil until it registers 140 F on a deep-fat (or instant-read)thermometer. Remove the pan from the heat and let the garlic and thyme infuse the oil for about 30 minutes.
Return the oil to the heat and bring it to between 120 and 125 F. (The oil should feel warm to the touch, but you should be able to submerge your finger in it for a count of ten.) Place fillets in the oil skinned side up and poach gently, adjusting the heat as necessary to keep the oil between 115 and 125 F. At an average of 120 F, the fish will be cooked in 12 to 14 minutes. (The cooked fillets will be opaque throughout; they can be kept warm in the oil for several minutes while you complete the dish.)
Meanwhile, combine the piperade and 1/2 cup stock in a medium saucepan, bring to a simmer, and simmer for 8 to 10 minutes. If the peperade becomes too thick, add some or all of the remaining stock as necessary so that it is still brothy. Just before serving, stir in the parsley.
Divide the piperade amount four serving plates. Carefully lift up each piece of fish on a narrow spatula, place on a paper towel to drain, and carefully invert the fish onto the piperade. Sprinkle each fillet with fleur de sel and pepper, and drizzle each plate with a little olive oil.