Cod With Crushed Potatoes And Anchovy-Olive Oil Emulsion

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Martha Stewart
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 cup plus 2 tablespoons olive oil

1 teaspoon capers

1 clove garlic, sliced

1/4 cup pitted and roughly chopped picholine olives

2 teaspoons chopped white anchovy

2 to 3 tablespoons chicken stock or water, plus more as needed

1/2 teaspoon Dijon mustard

1/4 cup plus 2 to 3 tablespoons extra-virgin olive oil

1/4 cup very finely chopped shallots

Zest of 1 lemon

1 1/2 teaspoons chopped chives, plus more for garnish

12 fingerling potatoes

1 teaspoon pitted and finely chopped nicoise olives

Coarse salt

4 cod fillets (5 ounces each), skin on

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