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.
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.
Cod is very important to New England and is used as Massachusetts State Emblem
They feed on mollusks, crabs, starfish, worms and small fish
Portuguese people claim to have 365 ways of preparing dried salt cod
10% of the worlds fish caught is cod
Cod can live up to 30 years
Cod can produce a natural antifreeze allowing it to venture into cold waters
Cod have been around for 120 million years
Cod is the most popular fish to make fish and chips, Brits have been eating this for over 150 years
Cod fishing in the Atlantic and North sea is strictly monitored to prevent over fishing, numbers were extremely low in the last few years.
Alaskan Cod stocks are healthy making it a great choice. It has wonderful white flesh and mild flavor, its low in fat and rich in nutrients and protein.
Alaska’s long line cod fishing companies are in talks to form an export group. Complete with federal backing, export guarantee and anti trust exemptions. It will give more power to the fisherman to be able to set fair prices and divide up export markets and deny products to unapproved sellers.
It is to ensure that products are paid for to protect the hard working fisherman of Alaska. Long line fishing is well known to do the least damage to the environment. At present almost all the Cod caught in the Pacific is sold within the US with small amounts going to China and Russia.
This spicy and delicious recipe comes from A foodie in her cooking hat a great blog full of tasty Indian dishes:
Ingredients:
6-8 fish pieces any desired fish, salmon is a good choice or cod- descaled and cleaned
10-15 shrimps/prawns - deshelled and cleaned
1 onion - cubed
1/2 tbs coconut shavings
2 tsp ginger -garlic paste
1/2 cup coriander leaves
1/2 cup mint leaves
2 green chillies
1 tsp garam masala
1tsp cumin powder
2 tsp coriander powder
1 tsp turmeric powder
1/2 tbs all purpose flour
2 tsp corn flour
1/2 cup water
Salt to taste
Oil to fry
Method:
Rinse the de-scaled fishes and de-shelled prawns in water and give it a complete wash. Add little vinegar and wash again in the running water. Drain the water completely and pat dry with kitchen towel. Now add a teaspoon of turmeric powder and set them aside covered.
Grind all the ingredient (except the fishes / prawns/ oil) to a fine paste. Adjust the heat according to your palate. Add them to the fishes/prawns and cover it with a plastic wrap. Let them sit in the refrigerator for 30 min (minimum).
Once done, remove from the fridge and leave it in the kitchen table. Heat corn oil/ vegetable oil in a kadai on a high flame. Once they get heated up, bring down the flame to low. Throw in about 2 or 3 fish pieces and cook for 15 min on one side. Flip them over and cook the other side for another 15 min. Check on both sides for any raw marinade sticking around. Then cook till done.
I got fennel in my farm box this week and wasn’t sure what to do with it. However, I knew it goes well with fish, so I made fish cakes. To add more color and of course nutrients I made mashed sweet potato and carrots.
Fish cakes:
Ingredients:
one tablespoon of old bay seasoning
3 tablespoon mayonnaise
1 lb cod
1 tablespoon Dijon mustard
fresh lemon juice
1/2 a chopped spring onion
Method:
Mix cod with all the above ingredients
Make patties and lightly saute in olive oil for about 7 min on each side.
Fennel:
Slice the fennel, drizzle with salt and pepper, balamic vinegar and olive oil and bake for 15 - 20 minutes.
This wonderful recipe comes from Laura a chef and American living in Paris, she writes the blog Laura’s Paris Cooking Notebook
I had liked so much the main course at the Grand Atelier that I have tried to replicate the recipe.
So, impress your guests with this delicious fish recipe!
Ingredients:
BEANS
2/3 cup of white beans
1 small leek
Salt and pepper
MUSSELS
½ lb mussels
FISH
4 portions of Cod tenderloin (Thick filet’s)
1 Tbsp butter
Salt and pepper - I used piment d’Espelette instead of pepper
SAUCE:
1 shallot
1 Tbsp butter
1 tsp flour½ cup dry white wine (I use a Macon Villages)
½ cup crème fraiche (use heavy cream if you do not find crème fraiche)
Method:
Beans:
Cut the leek lengthwise in 2.
Cook the beans in a pressure cooker with 3 cups of water and the leek. Season with salt and pepper. Our beans were probably last year’s crop and we had to cook them for 35 minutes.
Mussels:
Wash them until the water is clear, remove the algae if any, put in a pan, cover and cook over medium heat until they are open.
Turn the heat off and keep warm.
Fish:
Melt the butter in a pan with a cover. Put the fish, add salt and pepper, cover and let cook over medium low heat, about 6 minutes
Sauce:
Melt ½ of the butter in a saucepan. Add the chopped shallot. Drain the water from the mussels and add to the sauce.
Add the wine.
Add some of the water from the fish, if any.
Add the cream. Season to taste.
In a small bowl mix the other half of the butter and the flour until you have like a ball (beurre manié). Add to the boiling sauce, stirring constantly. Rectify seasoning.
Serve the sauce in a soup plate, add a few spoonfuls of beans, put the cod on top of the beans, and decorate around the cod with the mussels. Serve immediately.
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