Sautéed Cod With Potatoes in Chorizo-Mussel Broth Recipe (2024)

I used Mexican chorizo instead of Spanish and it was f*cking spectacular. You want to impress someone? Make this dish. You want your moms approval? Make this dish. You want to feel like you e accomplished something in life? Make this dish. Yes, it's that good.

Amazing dish. Just follow quantities and directions exactly and it will result in a masterpiece. If you feel like substituting or altering ingredients or amounts, go lie down until the feeling goes away.

This was very good! Doubled amount of mussels and chorizo and was glad I did. (I used cured Spanish chorizo). This is definitely pretty involved, and not a quick week-night meal. My husband requested it for Christmas Eve dinner which I always host at our place, saying that the mashed potatoes were the best he's ever had. I think it would make the perfect holiday dinner, and is something different from our normal turkey or ham! Do make this at some point! Worth the time spent making it! :)

We made this last night and pretty much followed it exactly. What we found is that the flavor of the chorizo overwhelms the delicate flavor of the mussels and cod. If we ever make this again i would cut way back on the chorizo or try a different less assertive ingredient.

Terrific recipe. Requires careful reading of the recipe, but comes together pretty efficiently in the end. I've run out of clam juice once, and replacing it with chicken broth, a little wine and anchovy paste was a fine substitute. Do not skip the lemon juice.

Add 2/24/17. Major change to reduce pan #: sautéed chorizo first, wiped out pan, then proceeded to cook the onions (used thinly sliced medium onion) and garlic. Did not have mussels so used 2 oz small pink gulf shrimp, cooked briefly in only 1/4 c wine but proceeded with the rest of the recipe, adding the shrimp and chorizo back to the sauce at the end. Great flavor but a lot of work.

I would go a little lighter on the olive oil in the potatoes, and a little heavier on the roasted garlic.

Next time I will brown the chorizo first and then add the shallots and garlic. No need to clean the pan first.

This was over the top. It felt like a four star restaurant dish. I did just two changes : I layered sliced ( not mashed potatoes) in the baking dish. I parsautéed the cod , then laid pieces atop the sliced potatoes and put in hot oven for ten minutes. Also I pan sautéed whole cherry tomatoes and added them to the delicious shallot, wine, mussel and chorizo broth. They looked great and provided a nice counterpart to the very garlicky sauce. We love lots of garlic and this dish gives it.

Add saffron

Cooked this in 2002 and again in 2021. In 2002: fabulous, aromatic, restaurant quality, memorable! In 2021: mashed potatoes seemed overly rich with addition of olive oil, try leaving out next time?? Use non-stick skillet to saute filets. Plate cooked fish over mashed potatoes, then spoon just a thin layer of broth [only] all around, so potatoes stay in place. Then circle w mussels, chorizo slices (6 pairs, see photo). Serve extra broth w mussels & chorizo on side (w good bread).

Eric is one of my favorites. A little intense at times, but being French does that. And yes, works best with Spanish chorizo which is completely different then Mexican. We used canned co*ckles from Galicia.

i would add more wine or broth and maybe more clam juice just to have more spectacular broth to work with. also anyone recommending less chorizo just hates being alive or something

In step 2, sauté minced chorizo to extract flavor. Add shallots and garlic and proceed.

i would add more wine or broth and maybe more clam juice just to have more spectacular broth to work with. also anyone recommending less chorizo just hates being alive or something

We enjoy this dish using Cod cheeks and chorico. No other changes. It's rich so can make a nice small plate too particularly with the cheeks. Just make sure to remove the outer membrane if left on.

I made a pretty close approximation of this dish but used pasta instead of potatoes as that's what I had at home (and prefer). I mixed everything with the pasta and put the cod on top. Can't get clam juice in my country but I had a lot of leftover mussel juice so used that. Used less oil and a bit of brandy instead of white wine. Also had no parsley and used dried rosemary and thyme. So I guess a lot of changes but the main flavours were kept the same! Anyway it was really nice.

I’ve made this multiple times as it is so very good and tasty. A few ideas:- simply boil and mash the garlic with the potatoes.- poach shrimp in their skins instead of using mussels, and add water not clam juice. It still delivers a rich broth with easier ingredients. - if you can’t get Spanish, try Portuguese chorico, or similar. Please know, either is totally different from Mexican chorizo which is Not a substitute. - russets are not a sub for yellow potatoes, they dissolve in the broth.

This is a delicious dish. I followed the recipe exactly, but seeing how it is summer time, I couldn't resist adding fresh corn to the dish. It only made it better!

So many layers! We loved it. I made the Mark Bittman No-Knead Bread to go with, right out of the oven. Very wonderful winter Sunday night dinner and very popular with gigantic teenager.

Love this recipe

The timing on this recipe did not work out for me. I can't think of any reason why the mussels shouldn't be done first and gotten out of the way. Also, the mussels take longer than 3 minutes. Go with 5.

Eric is one of my favorites. A little intense at times, but being French does that. And yes, works best with Spanish chorizo which is completely different then Mexican. We used canned co*ckles from Galicia.

Cooked this in 2002 and again in 2021. In 2002: fabulous, aromatic, restaurant quality, memorable! In 2021: mashed potatoes seemed overly rich with addition of olive oil, try leaving out next time?? Use non-stick skillet to saute filets. Plate cooked fish over mashed potatoes, then spoon just a thin layer of broth [only] all around, so potatoes stay in place. Then circle w mussels, chorizo slices (6 pairs, see photo). Serve extra broth w mussels & chorizo on side (w good bread).

This was SO GOOD! I kind of took a short cut and didn’t do the sliced garlic/shallot straining step. Just minced them, made sauce with clam juice, wine, etc. followed the recipe otherwise. DELICIOUS and super impressive.

This was over the top. It felt like a four star restaurant dish. I did just two changes : I layered sliced ( not mashed potatoes) in the baking dish. I parsautéed the cod , then laid pieces atop the sliced potatoes and put in hot oven for ten minutes. Also I pan sautéed whole cherry tomatoes and added them to the delicious shallot, wine, mussel and chorizo broth. They looked great and provided a nice counterpart to the very garlicky sauce. We love lots of garlic and this dish gives it.

How can I critique an Eric Ripert recipe? But I did not feel, as another commenter mentioned, that chorizo worked at all here with the mussels and cod. I did not feel the cod worked with the mussels even! The cod and the potato purée was nice, the mussels were nice but somehow the entire dish did not taste harmonious. And as someone else mentioned, it’s quite a bit of effort even for someone who is experienced because of the many components.

Amazing dish. Just follow quantities and directions exactly and it will result in a masterpiece. If you feel like substituting or altering ingredients or amounts, go lie down until the feeling goes away.