This simple and very tasty recipe for cod comes from Chow and Chatter:
Ingredients:
2 fillets of cod
about 2 tablespoon of Turkish fish spice mix or a mild curry powder
one pack of new potatoes
one bunch of fresh parsley
one cup of 2 % milk
one tablespoon of corn flour
one tablespoon of butter
any desired vegetables
Method:
Simply coat the fish with the spices and cook on a medium heat in a little olive oil with a lid for about 7 minutes
meanwhile boil the potatoes and vegetables
make a white parsley sauce by heating the butter, adding the flour to make a roux and then slowly stirring in the milk, add the parsley and allow to thicken.
The following recipe comes from Bonne Nutrition a food blog full of health tips and great recipes.
Ingredients:
Fish steaks/fillets (halibut/tilapia/tuna/salmon): 4 oz
Tandoori masala: 1-2 tablespoon (use less for milder taste or more if you want it spicier)
Yogurt: 2 tablespoon
Vinegar: 1tsp
Lemon : 1/2
Onion : 1/2 medium (chopped into rings)
Method:
Wash the fish well (traditionally fish in India is washed in water,then some tumeric and lemon juice is applied to the pieces and kept for 1/2 an hour,and then washed off again).
Mix the tandoori masala, yogurt and vinegar and taste for salt. If required,add a little salt.
Coat the fish with the tandoori masala and let it marinate in the fridge for a couple of hours.
Bake at 350 degrees for about 15 minutes or you could also shallow fry it in a pan till done.
Squeeze some lime juice over it just before serving.
Serve with some lemon wedges and some onion rings.
4 pieces of Cod, Frozen wild Alaskan (I didn’t use salted cod)
1/2 green bell pepper chopped
1/2 red onion chopped
a few olives
4 cloves of chopped garlic
2 bay leaves
1/2 tablespoon paprika
some salt and pepper
olive oil
1/2 cup frozen peas
one carrot chopped
3 medium potatoes thinly sliced
1/2 cup of milk, I used 2%
Method:
slice the potatoes then boil with carrots for 5 minutes
in a separate pan lightly poach the fish in the milk for 5 minutes not allowing it to fall apart
then heat olive oil and saute the garlic, pepper, onion, olives and spices
heat a little butter in the bottom on the dutch oven and layer the potatoes on the bottom, then add the veggies, carrots, and peas, with the cod and milk on top
Heat 2-3 tablespoons of oil in a skillet. Mix panko breadcrumbs with lemon zest (saving a few lemon zest pieces for presentation), salt, and pepper in a shallow container or a plate. Dip cod pieces into egg (optional), and coat with lemon zest breadcrumbs. Fry cod for about 2 minutes per side or until golden brown.
Meanwhile, in a mixing cup, combine lemon juice, horseradish, and lecithin. Mix with immersion blender. Continue to mix and pour the extra virgin olive oil in a slow stream, until the mixture is thick, white, and foamy. Season to taste.
Top lemon zest crusted cod with a few remaining lemon zest pieces and horseradish emulsion.
The following recipe comes from The Mad Chemist a wonderful Canadian food blog, this is a heart and tasty chowder great for cooler weather.
With these dark, windy and rainy days turning into weeks until spring I love to have the goodness of soups stacked in my little handy containers in the freezer and a pot or two simmering on the stove. Today I made fish chowder. A West Coast ‘must’, I do believe everyone here has a special recipe tucked up their sleeve ….even this transplanted Prairie Girl. Its easy to make chowders using what veggies you have in your fridge to compliment the type of fish you chose. Using white fish like cod will ensure chunky fish pieces in your soup. If you are going to puree most of it…I would encourage using talipia or some other such soft fish as it won’t make a difference if it falls apart. Today I used cod and this is what I did today…….
WHAT I USED:
1 tbsp olive oil
1 tbsp butter
5 bay leaves
pinch of dried parsely
pinch of salt and pepper
pinch of dried tarragon
pinch of dried basil
pinch of sage
two star anise
1 leek - chopped white and thinly sliced green
five stalks of celery including leaf (use inner stalks if you can) chopped
4 carrots thickly sliced
2 potatoes chopped
6 cups low sodium chicken broth (roughly - or use veggie, fish but NOT beef stock please)
2 fillets of white fish (cod, talipia etc.)
1/4 cup cream (optional)
Heat olive oil and butter over medium low heat in large soup pot. Add leeks and savory spices. Stir to coat and saute a wee bit …..just cause the aroma is sooooo intoxicating….grin! Add other veggies and stir to coat. Leave to soften over heat for about ten minutes, stirring occasionally. Add stock. Bring to a boil and then turn down low and simmer, covered, for about twenty minutes.
Place your two fillets on top of the veggies and stock. Add two star anise to stock and cover. Keep simmering (the fillets are steaming on top) for another ten or so minutes, until fillets are cooked through. Remove whole spices and ’stir roughly’ allowing the fillets to break apart into pieces. Add cream and heat through. Serve and enjoy! If you wish a ‘creamier’ soup, you could puree a portion of the soup in a blender or using your hand held blender…pulse 1/4 of the soup into a creamy mixture.
The following Recipe comes from Three Hungry Tummies, an Australian food blog filled with amazing Asian dishes.
serves 4 as part of a Chinese meal;
you’ll need;
Ingredients:
500g Any white firm flesh fish, sliced and marinated with dash of soy, dash of sesame oil, white pepper and Chinese wine for 5 minutes.Coated with corn flour just before frying.
1 bunch of flowering chives, cut into 3″ length
1 knob of ginger, sliced thinly
1 tbs of cooking oil
3 tbs of oyster sauce
dash of light soy
dash of white pepper
dash of sesame oil
1/2 cup of water
a little cornstarch solution
Fry sliced fish briefly, this prevents the fish from breaking down during the stir frying process.
Fry ginger with cooking oil and dash of sesame oil til fragrant, add in the flowering chives. Fry on high heat for 30 seconds.
Return the fish to the wok, warm through, add the rest of the ingredients and thicken very slightly with cornstarch solution.
A spicy fish curry served with plain cooked rice and a green salad.
For 4 people you will need :
Ingredients:
250g fish fillet or steak preferably tuna, those big steak pieces will do well for 4, or any other kind of firm fish like mackerel) , cut into 1 inch cubes
1 small onion sliced
2 garlic cloves pound or grated
4 pods cardamoms, ends snipped
1 inch piece cinnamon
1 sprig curry leaf
1 pandan leaf cut into big pieces (I asked Peanut about this she stated that it is not necessary)
1 tsp cumin powder
1 ½ tsp chilli powder
½ tsp ground pepper
¼ tsp turmeric,
1 tbsp tomato paste or 1/2 tsp tamarind paste
200ml pkt or a can of coconut milk, not coconut cream
Salt
Oil
Method:
1.In a small pot or saucepan, heat about 2 tablespoons of oil. Add onion slices and sauté till the onion is translucent.
2.Switch off heat .Pour 100ml coconut milk into a measuring jug, add 400ml water , stir and pour this into the saucepan and add the rest of the ingredients .
3. Place the pan back over the stove , bring to a boil, then lower heat and simmer and cook till the fish is cooked., give it a stir every now and then.
4. Add 80ml of coconut milk, simmer for about 1 minute, stir , adjust seasoning, and if you think it’s too spicy add about ½ tsp sugar.
Serve with plain cooked rice and green salad
To make a Maldivian green salad, you need 1 small onion, sliced thinly into half moons, put this in a bowl add salt a red chilli ( de seeded if you like) and juice of 1/2 lime juice or lemon juice . using your fingers scrunch up the onions so they start to go soft and release their juice. Add finely sliced greens, it can be any type of lettuce or spinach, mix carefully adjust seasoning, and more lime juice if you want.
The following recipe comes from an Australian based blog 3 Hungry Tummies:
Asam laksa (asam meaning tamarind in Malay) also popularly known as Penang laksa, is a lesser know member of the laksa family outside of Malaysia and Singapore. It is a fish and tamarind-based noodle soup believed to be invented in the “street food capital of Malaysia”, Penang.
Not a lot is written about the origin of this wonderful dish; I personally think it definitely has a southern Thai connection as the taste and ingredients used are very similar to keang som (sour orange curry)
makes 8 serves as a very satisfying one dish meal;
for the broth you’ll need;
1kg of the freshest mackeral or any type of fresh fish you can lay you hands on, boiled and picked
8p pcs of tamarind peel (asam keping/gelugor) pictured above
6 tbs of tamarind paste (asam jawa)
10 stalks of Vietnamese mint (daun kesom)
4 l of water
Method:
Boil fish in boiling water for 5 minutes, remove fish, strain stock and add in the rest of the ingredients.
Add spice paste (recipe follows) and bring to a boil, then simmer for 30 minutes.
Add in flaked fish just before serving.
for spice paste you’ll need:
500g of shallots, chopped
4 stalks of lemongrass, chopped white part only
10 red chilies, chopped
10 dried chilies, soaked and chopped
small knob of turmeric
a small piece of shrimp paste (belachan)
you’ll also need;
1 cucumber, jullienne
1 red onion, thinly sliced
1 ginger flower (bunga kantan薑花), thinly sliced - pictured in the second photo
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