Cod steak with aioli

Written by zazi

In Provence, cod with aioli is a headliner, a dish that crosses the years and the seasons. To make the aioli, mashed potatoes mix with eggs, garlic, and mustard. Then add olive oil, saffron, salt, and pepper for a tasty sunny dish!

Practical information

  • Number of people 6
  • Preparation time 1h30
  • Cooking time 1h
  • Degree of difficulty Easy
  • Affordable cost


For the aioli:

  • 60 g of firm potatoes
  • 4 whole eggs
  • 1 yellow
  • 12 g of pink garlic from Lautrec
  • 10 cl of fish stock
  • 12 g Dijon mustard
  • 20 cl of olive oil
  • 2 saffron pistils
  • Salt
  • Pepper

For the cod:

  • 6 cod steaks, 160 g each, skinless and boneless
  • 50 g of coarse salt
  • olive oil

For the small new vegetables:

  • 2 Roseval potatoes
  • 3 new turnips
  • 3 new carrots
  • 3 new onions
  • 150 g of snow peas
  • 150 g green beans
  • Pepper


  1. Prepare the aioli. Peel the potatoes and cut them into six. In a saucepan, pour the fish stock and cook the potatoes with the saffron in it until all the liquid has evaporated. Add salt and pepper. Mash the potatoes with a masher.
  2. Cook the 4 eggs for 9 minutes in boiling water so that they become hard, run them under cold water, and peel them. Pound the degermed garlic, then add the raw egg yolk, hard-boiled egg yolk, and mustard. Whisk in olive oil and gradually incorporate the crushed potato. Reserve the aioli in the fridge.
  3. Prepare the cod. Salt the paving stones for 10 minutes with coarse salt to firm the flesh and prevent it from crumbling during cooking. Rinse the pavers and dry them gently in absorbent paper. Reserve in the fridge.
  4. Prepare the new small vegetables. Peel the vegetables, cut the larger ones into two or three pieces, then cook them separately for a few minutes in heavily salted water to keep them crunchy.
  5. Cool them immediately in water with ice cubes and drain them. Keep warm.
  6. Steam the cod steaks for 4 minutes to obtain pearly cooking, that is to say with a little rainbow on the white flesh of the fish.
  7. Arrange the small new vegetables harmoniously on the plates, place half a hard-boiled egg on top and turn the pepper mill. Arrange the cod steaks and pour a good dash of olive oil. Serve the aioli on the side.

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