Fried Cod with Tellins (Avignon)


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Recipe for 4 to 6 people
Prep time : 20 mn
Cooking time : 20 mn

See Yvan Cadiou’s tips for this recipe


  • 800 to 900 g cod filet (cod loin)


  • 2 sweet onions – Cévennes, red or large sweet shallots
  • 1 big bunch of fresh coriander
  • 1 lemon
  • 100 g tomato confit in olive oil
  • Salt and pepper


  • 250 g small new grelot potatoes
  • 200 g cherry tomatoes
  • 50 g green olives
  • 50 g black olives
  • 300 g tellins
  • 1 orange
  • Salt and pepper
  • Olive oil
  • Fresh coriander
  • 2 fresh laurel leaves
  • 2 cloves of garlic


  1. Peel and thinly slice the sweet onions, put in a bowl. Add the pieces of tomato confit, salt and pepper, add a big splash of lemon juice, mix and let rest.
  2. Chop the cod into 1 to 2 cm cubes, put in a bowl, pour on a little olive oil and set aside.
  3. Place a pot on high heat, add a dash of olive oil. Cut the small new potatoes into 2 or 3 parts, add to the pot and brown lightly 3 to 4 min. Add the cherry tomatoes, green and black olives, laurel leaves and 2 cloves of garlic (cut open, remove the sprout and slice). On lower heat, cover and cook 5 min, stirring occasionally.
  4. Add the tellins, stir, cover and cook 2 to 3 min until they open.
  5. Add the chopped cod, stir gently, cover and cook 3 to 4 min so that the cod is only slightly cooked! Add a generous splash of orange juice, season with salt and pepper. Finish with a dash of olive oil and sprinkle with fresh coriander.

Posted: 7 July 2014

Author: Drakkar

Category: Recettes @en