Bacalao en cocotte con tomates, aceitunas y chorizo

Ingredientes

• 2 medium Yukon Gold potatoes (12 ounces/350 g total)
• 6 plum tomatoes, peeled, seeded, and chopped
• 1 1/2 ounces (45 g) Spanish chorizo, cut into 1/8-inch (3-mm) dice
• 12 small black olives, such as Niçoise, pitted
• 1 large garlic clove, chopped
• Four 4- to 5-ounce (125- to 150-g) skinned cod fillets
• 4 thyme sprigs
• 1/4 cup (8 g) chopped parsley
• 4 tablespoons (60 g) unsalted butter, sliced
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• Sea salt and freshly ground pepper

Preparación

1. 1

   Cod en Cocotte With Tomatoes, Olives & Chorizo serves 4 original recipe by Epicurious.