Cod With Burst Grape Tomatoes, Parsley-Mint Pesto Broth And Roast Fingerling Potato Crisps With Herbs Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

4 cloves garlic, gently cracked from skin and very thinly sliced

1 small shallot or 1/2 large shallot, coarsely chopped

4 large fingerling potatoes

1 3/4 to 2 pounds thick cod fillet, cut into 4 portions (buy thick center cuts of fillet for this dish rather than pieces which include thin ends to fillets)

2 tablespoons chopped fresh chives or 1 teaspoon dried

2 tablespoons chopped fresh tarragon leaves or 2 teaspoons dried

2 tablespoons extra-virgin olive oil

Salt and pepper

1/2 cup flat-leaf parsley, a couple of handfuls

1 cup chicken stock

Extra-virgin olive oil, for drizzling

4 tablespoons light in color and weight olive oil or vegetable oil, for frying

2 tablespoons chopped fresh flat-leaf parsley

1/4 cup mint leaves, a handful

1/2 pint whole grape tomatoes


1/2 lemon, juiced

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