Preparation: 20 minutes
Cooking: 5 minutes
Peel and thinly slice 3 shallots and 10 heads of Belgain endive (12 in total required for the recipe). Separate the leaves from 2 more endives and cut off the white lower part of the leaves. Set the tips aside on a plate.
Squeeze the juice of 2 oranges (4 in total required for the recipe) and set aside in a glass. Remove the skin and inner membrane of 2 more oranges, keeping the segments on a plate.
Heat a flame proof casserole dish with a splash of olive oil. Sweat the shallots with 2 pinches of pepper until they are translucent. Then add the sliced endives and cook for an additional 2 minutes. Add salt. Pour in the orange juice and stir well. Cook gently until the liquid is very reduced. The endives should be very tender.
Heat a splash of olive oil in a nonstick skillet. Cook 4 cod steaks each weighing about 4 ounces, first with the skin side down, then on the flesh side for just 1 minute, keeping them slightly translucent. Add salt and freshly ground black pepper. Add 1 tablespoon of butter to the braised endives and stir well. Taste and check the seasoning with salt and freshly ground black pepper. Then incorporate the reserved orange segments.
Lay the cod fillets in a dish (or on individual plates) and distribute the stewed endives and oranges and the reserved endive leaves around them.
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