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Jean-Georges' Cod with Ketchup Sauce
Nathan Congleton / TODAY
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(52 rated)

Chef Jean-Georges Vongerichten's secret ingredient for his intensely flavorful cod is, shockingly, ketchup.

Swap option: Instead of cod, you can also use hake or any other white flaky fish.


  • Ketchup sauce

    • 1 teaspoon Tabasco
    • 1/2 cup ketchup
    • 1 stick plus 2 tablespoons unsalted butter
    • 1/4 cup plus 3 tablespoons red wine vinegar
    • 1/4 cup plus 3 tablespoons soy sauce
  • Marinière of Vegetables

    • 1/2 onion chopped
    • 1 clove garlic, minced
    • Extra-virgin olive oil
    • 1 red bell pepper, finely diced
    • 1 green bell pepper, finely diced
    • 2 celery ribs, finely diced
    • 1/2 bulb fennel, finely diced
    • 1/2 zucchini, finely diced
    • 1 plum tomato, peeled and diced
    • 1 tablespoon black olives
    • 1 tablespoon Castelvetrano olives
    • 1 tablespoons capers
    • 1 branch thyme leaves
    • 1 Thai chile, finely chopped
    • 2 Thai basil leaves, cut into thin strips
    • 1 pinch saffron
  • Cod

    • Four 6-ounce cod filets
    • Salt and freshly ground pepper


For the ketchup sauce:

In a medium saucepan, combine the Tabasco with the ketchup, butter, vinegar and soy sauce and bring to a boil over moderate heat. Remove from heat.

For the marinière of vegetables:

1. Bring a pot of water to boil. Add red pepper to boiling water for 30 seconds. Remove peppers with a spider or small strainer and add to bowl of ice water. Repeat same process with green peppers, celery, fennel, zucchini and tomato.

2. Heat olive oil in a large skillet. Add the onion and garlic and cook over moderately low heat until translucent, 5 to 6 minutes.

3. Add the blanched vegetables to skillet and cook until crisp-tender, about 5 minutes. Transfer the sautéed vegetables to a bowl and add olives, capers, thyme, Thai chile, Thai basil and saffron. Cover with olive oil and marinate for 10 minutes.

For the cod:

In a large nonstick skillet, heat olive oil until shimmering. Season the cod with salt and pepper and add the steaks to the skillet. Cook over moderately high heat, turning once, until golden and crisp and the flesh flakes easily, about 12 minutes.

To serve: 

Warm sauce and pour onto plate. Place cod atop sauce and cover with vegetables, at room temperature, about 1/2-inch thick. 

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