Poached Cod with Chickpea Purée and Stockfish Tripe-Perugina Sausage Ragout

Credit: Didier Loire
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Step 1: Cod

Soak the cod in cold water for 48 hours, changing the water every 6 hours.

Cut four equal steaks from the fish, leaving the skin on. Place in a pot large enough to lay the steaks one next to the other without overlapping. Cover with cold milk and add the star aniseed. Place on the burner and simmer very gently for 10 minutes.

Step 2: Stockfish Ragout

Soak the stockfish tripe in cold water for 2 hours. Drain, and remove the yellowish outer skin. Cut widthwise into 1/2 inch (1 cm) strips.

Char the skins of the peppers over hot coals and peel. Remove the stems and the seeds, and cut into even slices, 1/5 inch (5 mm) wide and 2 inches (5 cm) long.

Peel the white onions, and halve from root to tip. Remove the layers one by one, and cut them into even 1/10 inch (3 mm) wide slices, cutting from top to bottom.

Peel the tomatoes, quarter them, and remove the seeds. Heat some olive oil in a cast iron pot, season the tomato wedges, and stew them in the oil, without browning, until almost dry.

Sweat the onion strips in a cast iron pot without browning. Add the strips of pepper once the onions are very tender, season lightly, cover, and cook slowly on the edge of the range. As soon as the peppers are tender, add the strips of tripe, the unpeeled garlic, the bay leaf, the thyme, and the stewed tomatoes.

Cover the pot and cook gently on the edge of the range for 10 minutes. Add enough light chicken stock to cover the vegetables, cover the pot and bake at 250°F (120°C).

Remove the cover after one hour so that the top of the ragout becomes lightly caramelized. Continue baking for another hour, stirring from time to time, so that all the vegetables are evenly cooked.

Remove the stew from the oven and cool completely.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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