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All recipes courtesy of Marco Canora.

Roasted Cod with Braised Black Cabbage, Chick Peas and Baccalau Ragu

Serves 4


For the baccalau:

1/2 pound salt cod filet

For the chick pea puree:

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2 cups cooked chickpeas (see note)

2 tablespoons extra virgin olive oil

For the cabbage and chick peas:

1/2 cup extra virgin olive oil

1 cup minced red onion

1/2 cup minced carrot

1/2 cup minced celery

Kosher salt and freshly ground black pepper

5 whole peeled canned tomatoes

3 pounds black cabbage, ribs and stems removed, leaves chopped (about 12 cups)

2 ½ cups cooked chickpeas (see note)

For the roasted cod:

About 3 tablespoons extra virgin olive oil

4 1¼-inch thick, 7½-ounce skin-on cod filets

Kosher salt and freshly ground black pepper

1 sprig fresh thyme


Soak the baccalou. Place the salt cod in a large container add enough water to cover the fish generously. Put a top on the container and refrigerate overnight. Change the water and continue soaking the cod until it is moist and no longer tastes unpleasantly salty (this could require another day of soaking so be prepared.) Drain the cod. Shortly before serving break the fish into generous flakes and reserve.

Prepare the soffritto and braise the cabbage. Heat the oil in a large high-sided skillet over medium heat. Add the onion, carrot, celery and fry, stirring occasionally until the vegetables soften and color, about 15 minutes. Season the soffritto with salt and pepper.

Add the tomatoes, crushing them with your hands. Cook, stirring frequently, until the tomato juices evaporate, about 5 minutes.

Add the cabbage a handful at a time, mixing and allowing it to wilt before adding more. Season it with salt and pepper and add 1/2 cup of water if the pan looks dry. Cover the pot and cook, stirring every 5 minutes or so and adding a tablespoon or two of water if the cabbage begins to look dry. Cook until the greens are tender, about 30 minutes. Stir in the chickpeas. Heat through and keep warm over low heat. (The braised cabbage can be made a day or two in advance and reheated over low heat.)

Make the chickpea puree while the cabbage cooks. Put the cooked chickpeas in a saucepan and add enough water to almost cover them. Add salt and cook covered over medium heat until the chickpeas are hot and very tender, about 10 minutes. Puree the chickpeas in a blender. Season the puree with a tablespoon of extra virgin olive oil and salt and pepper to taste. Return the puree to the saucepan and keep warm over very low heat.

Pan-roast the cod. Add 3 tablespoons oil to a large ovenproof skillet and warm over medium-high heat. Salt and pepper the fish filets them, skin side down, in the pan. Pan-roast until the fish skin is crisp and the flesh opaque about a fourth of the way up the filet, about 7 minutes. Flip the fish. Add the thyme to the skillet and cook over a medium flame, basting the fish with the oil in the pan and turning it so all sides come in contact with the pan. Cook until the fish is cooked through, about 5 minutes more. (The fish can alternatively be cooked in batches, wiping the pan clean in between.)

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