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Alaskan Cioppino
- 4 tablespoons olive oil
- 1 onion, chopped
- 1 cup green bell pepper, sliced
- 1 cup celery, chopped
- 2 garlic cloves, crushed
- 28 ounces whole tomatoes
- 8 ounces tomato sauce
- 1 cup clam juice
- 1 cup white wine
- 1 teaspoon basil
- ¼ teaspoon thyme
- 1 bay leaf
- 1 pound cod, diced
- 24 whole clams
- ⅛ teaspoon liquid hot pepper sauce
- ¼ cup parsley, chopped
- 1 cup croutons
In a large kettle, heat olive oil over medium heat and saute chopped onion, sliced green bell pepper, chopped celery and crushed garlic cloves until tender.
Add whole tomatoes (undrained), tomato sauce, clam juice, white wine, basil, thyme and bay leaf.
Simmer covered for 30 minutes.
Add diced cod, whole clams and liquid hot pepper sauce.
Continue cooking an additional 5 minutes or until the clam shells open.
Garnish with chopped parsley and croutons.
Serving Size: 6
Alaska Cod Portobello
- 4 (12 x 18-inch) sheets heavy duty aluminum foil
- 4 (4 to 6-ounce) Alaska cod fillets, thawed if necessary
- 1 tablespoon anchovy paste
- 1 ½ cups seeded and diced fresh tomatoes
- 1 (2½-ounce) can sliced black olives, drained
- ⅓ cup finely chopped onion
- 2 tablespoons capers, drained
- 1 teaspoon minced garlic
- 2 Portobello mushrooms
Preheat oven to 450°F or grill to medium-high.
Center one Alaska cod fillet on each sheet of heavy duty aluminum foil.
Spread anchovy paste over top of cod.
Combine tomatoes, olives, onion, capers and garlic, set aside.
Cut four thin slices off one mushroom, set slices aside.
Chop remaining mushroom and combine with vegetables.
Spoon one-fourth of chopped vegetable mixture over cod.
Top each with one mushroom slice.
Bring up foil sides.
Double fold top and ends to seal packet, leaving room for heat circulation inside.
Repeat to make four packets.
Bake 20 to 24 minutes on a baking sheet in oven OR Grill for 9 to 11 minutes in covered grill.
Makes 4 servings.
Baked Cod with Olive-Lemon Butter
- 4 (6-ounce) cod fillets
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons chopped kalamata olives
- 2 tablespoons butter, melted
- 1 lemon, juiced
- 1 tablespoon chopped fresh chives
Preheat oven to 400°F.
Season cod with salt and pepper and place in a shallow baking dish, large enough to hold fish in one layer.
Combine olives, butter, lemon juice and chives.
Mix well and pour over fish.
Bake until fish flakes easily with a fork, about 12 minutes.
The flavor of this dish will depend on the type of olives you choose to use.
Serve with rice and steamed vegetables for a light dinner.
Serve warm.
Makes 4 servings.
Baked Codfish Casserole
- 3 pounds cod
- 1 medium onion, thinly sliced
- 1 tablespoon crushed dried basil
- 1 clove garlic, peeled and chopped
- 6 roma tomatoes, halved lengthwise, seeded and sliced
- 3 zucchini, peeled and sliced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon crushed dried basil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Preheat oven to 350°F.
Lightly oil a 13 x 9 x 2-inch baking dish.
Arrange cod in dish with the thicker parts to the outside. Place onion, basil and garlic over cod.
Top with tomato slices arranged alternately with zucchini slices.
Brush with olive oil.
Bake for 20 minutes or until fish flakes when tested with fork.
Sprinkle salt, pepper and additional basil on top before serving.
This baked cod, with its showy 'scales' of tomato and zucchini, would be a great addition to your cookbook -- it's healthful, flavorful and simple to make.
Makes 6 servings.
Baked Cod Fillets
- 1 ½ pounds cod
- 1 tablespoon shortening
- 2 tablespoons olive oil
- 1 lemon
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 onion, sliced
- 8 fluid ounces tartar sauce
Preheat oven to 350 degrees.
Wash cod and cut into serving portions.
Dry with paper towels.
Lightly coat a baking dish with shortening.
Brush both sides of the fish with olive oil.
Place fish in the baking dish and squeeze the juice of a half a lemon over the fish.
Sprinkle with paprika, salt, and pepper.
Slice a small onion and place the slices on top.
Bake for about 10 minutes.
Serve with the remaining lemon and tartar sauce.
Serving Size: 4
Baja Seafood Stew
- ½ cup onion, chopped
- ½ cup green chili pepper, chopped
- 2 garlic cloves, chopped
- ¼ cup olive oil
- 2 cups white wine
- 1 tablespoon orange peel, grated
- 1 ½ cups orange juice
- 1 tablespoon sugar
- 1 tablespoon cilantro, chopped
- 1 teaspoon basil
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon oregano
- 28 ounces whole tomatoes
- 24 whole clams
- 1 ½ pounds shrimp
- 1 pound cod, chopped
- 6 ounces crabs
In a kettle cook and stir chopped onions, chopped green chili peppers, and chopped garlic cloves in olive oil, until the onion is tender.
Stir in white wine, grated orange peel, orange juice, sugar, chopped cilantro, basil, salt, pepper, oregano and whole tomatoes.
Heat to boiling, reduce the heat and simmer, uncovered, for 15 minutes.
Add scrubbed whole clams, cover and simmer until the clams open, about 5-10 minutes (Discard any clams that do not open).
Carefully stir in shrimp (shelled), chopped cod and crab.
Bring to a boil, reduce the heat, cover and simmer until the shrimp are pink and the fish flakes easily, about 4-5 minutes.
Serving Size: 8
Banana Fish
- ¼ cup flour
- 2 teaspoons curry
- ¼ teaspoon soy sauce
- 4 bananas
- 1 pound cod
- 1 tablespoon oil
- 3 celery ribs, sliced
- 4 tablespoons butter
- 2 tablespoons lemon juice
Mix together flour, curry, soy sauce, pour over halved bananas and cod and toss to coat evenly, set aside.
Heat oil in a skillet.
Stir-fry sliced celery ribs, set aside.
Add butter to the skillet and saute the bananas until golden brown, about 1 minute on each side.
Sprinkle the bananas with lemon juice, place on a serving dish.
Saute the fish in the oil/butter mix until the fish flakes easily with a fork, about 3 minutes on each side.
Sprinkle with lemon juice.
Place on the serving dish with the bananas and spoon the celery on top.
Serving Size: 4
Blackened Red Snapper with Lime Cilantro Aioli
- 2 tablespoons crushed dried thyme
- 2 tablespoons crushed dried oregano
- 2 tablespoons granulated garlic
- 2 tablespoons onion powder
- 2 tablespoons chili powder
- 1 tablespoon cayenne
- 1 tablespoon ground cumin
- 1 tablespoon ground black pepper
- 1 tablespoon white pepper
- 1 teaspoon ground cinnamon
- ¼ cup mayonnaise
- ¼ cup plain yogurt
- 2 cloves garlic, crushed
- 2 tablespoons lime juice, freshly squeezed
- 2 tablespoons minced fresh cilantro leaves
- 1 teaspoon dry mustard
- 6 (6-oz.) red snapper fillets
For blackening mix: Combine thyme, oregano, garlic, onion powder, chili powder, cayenne, cumin, black pepper, white pepper and cinnamon in a food processor, pulse ingredients until thoroughly mixed.
Store in a covered jar.
In a small bowl whisk together mayonnaise, yogurt, garlic, lime juice, cilantro and mustard until smooth, cover and refrigerate.
Preheat a coal or gas grill to medium-high.
Pour the blackening mix onto a plate and dredge the snapper in it to evenly coat both sides.
Place on the hot grill and cook 4 minutes.
Turn and cook an additional 3 to 5 minutes, depending on the thickness of the fish.
Fish is done when it flakes easily with a fork.
Serve immediately, passing the aioli.
Serving Size: 6
Broiled Sesame Fish
- 1 pound cod fillets, rinsed and patted dry
- 1 teaspoon butter or margarine, melted
- 1 tablespoon lemon juice
- 1 teaspoon crushed dried tarragon
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon sesame seeds
Preheat broiler.
Line a broiler pan with aluminum foil.
Arrange cod on prepared broiler pan.
Brush with butter.
Mix together lemon juice, tarragon, salt and pepper.
Brush over fish and sprinkle with sesame seeds.
Broil until fish flakes easily when tested with a fork, about 12 minutes.
Serve hot.
Serving Size: 4
Brittany Cod Soup
- 3 pounds cod
- 1 onion, chopped
- 1 garlic clove, crushed
- 3 tablespoons margarine
- 6 potatoes, peeled, chopped, diced
- 10 cups water
- 2 bay leaves
- 1 teaspoon thyme
- ½ teaspoon marjoram
- 4 tablespoons parsley, chopped
- 2 teaspoons salt
- ½ teaspoon pepper
Cut cod into chunks, set aside.
In a large kettle on medium heat, heat margarine and saute chopped onions and crushed garlic until tender.
To the onion mixture add peeled and diced potatoes, water, bay leaves, thyme, marjoram, chopped parsley, salt and pepper.
Bring to a boil.
Reduce the heat to medium and add the cod.
Cook covered, for about 25 minutes or until the cod and potatoes are tender.
Remove and discard the bay leaves.
Serving Size: 8
Cajun Fish
- 2 cups rice
- 1 tablespoon oil
- 1 green bell pepper, diced
- ½ teaspoon oregano
- 10 ¾ fluid ounces tomato soup
- ⅓ cup water
- ⅛ teaspoon garlic powder
- ⅛ teaspoon pepper
- ⅛ teaspoon cayenne pepper
- 1 pound cod
In a large skillet over medium heat, heat oil.
Add diced green bell pepper and oregano, cook until tender-crisp, stirring often.
Add tomato soup, water, garlic powder, pepper and cayenne pepper.
Bring to a boil then add cod.
Cover and cook over low heat for 5 minutes or until the fish flakes easily.
Serve with the cooked rice.
Serving Size: 4
Ceviche
- 1 pound cod fillets
- 1 cup lime juice
- 1 onion, peeled and chopped
- 15 cherry tomatoes, halved
- ½ cup chopped green olives
- ¼ cup olive oil
- 1 tablespoon ground cumin
- 1 tablespoon chopped fresh parsley
- 1 jalapeño pepper, seeded and minced**
- 1 teaspoon Capers, drained
- 1 teaspoon crushed dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Rinse cod, pat dry and cut into cubes.
Place in a glass container and cover with lime juice.
Refrigerate for 3 hours, drain.
Add onion, tomatoes, olives, olive oil, cumin, parsley, jalapeño, capers, oregano, salt and pepper.
Marinate in the refrigerator for 2 to 4 hours and keep refrigerated until serving time.
**Working with jalapeños or other chiles:
Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers.
It's a good idea to use rubber gloves when handling fresh chiles (Disposable surgical gloves, available at most drugstores, work best for this).
If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes.
After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.
Serving Size: 8
Cioppino
- 1 cup onion, chopped
- 4 garlic cloves, crushed
- 2 green bell peppers, chopped
- ¼ cup oil
- 28 ounces whole tomatoes
- 8 ounces tomato sauce
- 2 cups water
- 2 bay leaves
- 1 teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup white wine
- 1 pound cod
- 8 ounces crabs
- 8 ounces shrimp
- 1 cup canned clams, chopped
In a large saucepan, saute chopped onion, crushed garlic cloves and chopped green bell peppers in oil for 10 minutes.
Add whole tomatoes, tomato sauce, water, bay leaves, oregano, salt and pepper.
Simmer for 45 minutes.
Add white wine and cod.
Simmer for 10 minutes then add crab, shrimp and chopped canned clams.
Simmer for 10 minutes.
Remove the bay leaf before serving.
Serving Size: 6
Clear Fish Soup
- 4 cups chicken broth
- ½ pound cod
- ½ pound spinach
- ½ cup bamboo shoots, sliced
- 1 teaspoon salt
- 1 tablespoon peanut oil
Heat chicken broth.
Cut cod into 1" x 2" pieces and add to the chicken broth with trimmed spinach and sliced bamboo shoots.
Do not return to a boil.
Add salt and peanut oil.
Cook for 3 minutes.
Serving Size: 4
Cod Armandine
- ¼ cup slivered almonds
- ¼ cup butter
- 1 pound cod
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoons lemon juice
Saute slivered almonds in butter until light brown, remove and set aside.
Place cod in the skillet and cook until golden brown and easily flaked, turning once.
Sprinkle with salt and pepper.
Remove to a warm serving dish.
Add lemon juice to the skillet and stir to mix well.
Cook until heated through and pour over the fish, sprinkle with the almonds.
Serving Size: 4
Cod à l'étouffée
- 1 pound cod fillet, rinsed, patted dry and diced
- ¼ cup chopped seeded green bell pepper
- ¼ cup chopped, trimmed green onion
- 1 celery stalk, chopped
- 1 tablespoon chopped fresh parsley
- 2 cloves garlic, peeled and chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon crushed red pepper flakes
- 1 can 15-oz. tomato sauce
- 1 lemon, sliced
- 1 bay leaf
- ½ teaspoon crushed dried thyme
Place half of cod in a heavy kettle or deep skillet with a tight-fitting lid.
In a small mixing bowl, combine bell pepper, green onion, celery, parsley, garlic, salt, pepper and red pepper flakes.
Sprinkle half of vegetable/spice mixture over fish inside skillet.
Pour half tomato sauce on top, then repeat layers with fish, vegetables/spice and then tomato sauce.
Top with lemon, bay leaf and thyme.
Cover and place over low heat.
Cook slowly for 40 minutes or until fish flakes easily.
Shake the pot often to keep from sticking, but do not stir as this will break up the fish.
Remove bay leaf before serving.
Serving Size: 4
Cod Atop Peas and Potatoes
- 1 ½ pounds red potatoes, scrubbed and cut into ½-inch cubes
- ½ cup water
- ¼ teaspoon ground turmeric
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley
- 1 tablespoon butter, melted
- 1 teaspoon salt, divided
- ½ teaspoon ground black pepper, divided
- 4 (6-oz.) cod fillets
- ⅛ teaspoon paprika
Place diced red potatoes in a microwave-safe baking dish.
Combine with water and turmeric, mix well.
Cover and microwave on HIGHfor 10 minutes or until tender, stir once halfway through.
Stir in peas and top with parsley, butter and half the amount of salt and pepper.
Arrange cod on top, season with the remaining salt and pepper and sprinkle with paprika.
Cover and microwave on HIGHfor 5 minutes or until fish flakes easily.
Serve hot.
Serving Size: 4
Cod au Gratin
- 1 pound cod fillets
- ½ teaspoon vegetable oil
- ¼ cup soft bread crumbs
- 1 teaspoon freshly grated Parmesan cheese
- ⅛ teaspoon garlic powder
- ⅛ teaspoon lemon pepper
Preheat oven to 350°F.
Lightly grease an 11 x 7 x 2-inch baking pan with oil.
Rinse cod and pat dry.
Place in prepared baking dish and turn to coat fillet with oil.
Combine bread crumbs, Parmesan cheese, garlic powder and lemon pepper in a small bowl.
Sprinkle over fish.
Bake uncovered for about 20 minutes or until fish flakes easily when touched with a fork.
Dressed in a sublime gratin of Parmesan and bread crumbs and seasoned with the classic duo of garlic and lemon, this delicate fish won't be upstaged by a crisp green salad, a pilaf and some hard rolls.
Bon appetit!
Makes 3 servings.
Cod Baked with Green Bell Pepper & Tomatoes
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ¼ cup minced white onion
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 ¼ pounds cod fillets, rinsed and patted dry
- 1 green bell pepper, seeded and julienned
Preheat the oven to 425°F.
In a large skillet heat olive oil over medium heat and sauté garlic and onion for 2 minutes.
Add tomatoes and continue to cook for 12 minutes or until liquid has evaporated and a chunky sauce develops.
Trim cod fillets by taking off any skin and removing any bones with tweezers or pliers, if necessary.
Coat the bottom of a 3-quart baking dish with vegetable cooking spray and arrange fillets in a single layer.
Spoon tomato mixture over fish and top with bell pepper.
Bake, covered, for 15 minutes or until fish is opaque all the way through and flakes easily with a fork.
Serve immediately.
Makes 4 servings.
Cod Chowder with Black Beans and Corn
- 24 ounces onions, halved and sliced
- 7 cans (15-oz.) diced tomatoes in juice
- 7 cans (15-oz.) black beans, drained and rinsed
- 7 cans (15-oz) corn, drained
- 5 cups Diced Green Chiles, (canned or fresh/seeded**)
- 10 pints chicken or fish broth
- ½ cup fresh lime juice
- ¼ cup chili powder
- 2 tablespoons cumin seeds, toasted and crushed
- 1 tablespoon garlic powder
- 8 pounds cod, cut into 1-inch pieces
- ½ cup vegetable oil
In large stockpot or steam-jacketed kettle, combined onions, tomatoes in juice, black beans, corn and chiles.
Add broth, lime juice, chili powder.
Bring to boil, reduce to simmer and cook 10 minutes.
Pan-sear cod in lightly oiled non-stick skillet about 3 minutes, add cod to chowder.
Simmer chowder additional 20 minutes over medium-low heat.
For each serving, portion 1 ½ cups soup into shallow bowl.
Garnish with tortilla corn chips, if desired.
**Fewer chiles may be used, if desired.
Makes 50 (approx.1 ½ cups) servings
Cod and Wild Rice Anne Marie
- 1 cup wild rice, cooked according to package directions
- 2 pounds cod
- 1 teaspoon salt, divided
- ½ teaspoon pepper
- 3 strips of bacon
- 2 cups mushrooms, chopped, divided
- ¼ cup onion, chopped
- ¼ cup celery, chopped
- 5 tablespoons margarine, melted, divided
- 1 tablespoon onion, chopped
- 3 tablespoons flour
- ½ teaspoon dry mustard
- ¼ teaspoon thyme
- 2 cups half and half
- ¼ cup walnuts, toasted
Season cod fillets with half of the salt and ½ teaspoon pepper.
In a skillet, cook 3 strips of bacon until lightly browned.
Add half of the chopped mushrooms, chopped onion, and chopped celery, cook until tender.
Stir in the cooked rice.
Place the fish in a greased baking pan, top with the rice.
Drizzle with 2 tablespoons melted margarine.
Cover and bake at 350 degrees until the fish flakes easily, about 10 minutes.
Meanwhile, in a saucepan, melt remaining margarine.
Add 1 tablespoon chopped onion and remaining sliced mushrooms.
Cook until tender, then stir in flour, dry mustard, salt and thyme.
Gradually stir in half and half.
Cook over medium heat until thickened, stirring constantly.
Stir in toasted walnuts.
Serve over the fish and rice mixture.
Serving Size: 6
Cotriade (Brittany-Style Fish Stew )
- 6 cups water
- 6 cups clam juice, or homemade fish stock, if available
- 2 cups white wine
- 2 onions, peeled and chopped
- 2 leeks, well rinsed and chopped
- 2 stalks celery, chopped
- 2 cloves garlic, crushed
- ¼ cup chopped fresh parsley, divided
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon whole black peppercorns
- 1 pound cod fillets, cut into 1-inch cubes
- 1 pound shark steaks, cut into 1-inch cubes
- 1 pound perch fillets, cut into 1-inch cubes
- 1 ½ pounds potatoes, scrubbed and diced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon saffron threads, crushed
In a large pot, add water, clam juice (or fish stock), white wine, onion, leek, celery, garlic and half the parsley.
Tie the bay leaf and peppercorns in cheesecloth and place in pot.
Bring to a boil, reduce heat and simmer, uncovered, for 30 minutes.
Add potatoes to pot and return to a boil.
Reduce heat and cook until potatoes are tender, about 12 minutes.
Add cod, shark, perch, salt, pepper and saffron.
Simmer until fish is opaque and flakes easily with a fork, about 10 minutes.
Remove bag with bay leaf and peppercorns.
Garnish with remaining parsley and serve immediately.
Serving Size: 10
Crispy Baked Cod
- 4 (6-ounce) cod fillets
- 1 large egg white
- 1 tablespoon water
- ½ cup corn flakes, crushed
- 2 tablespoons chopped flat-leaf parsley
- ½ teaspoon salt
- ¼ teaspoon lemon pepper
- 1 tablespoon butter, melted
Preheat oven to 400°F.
Spray an 8-inch square baking pan with vegetable cooking spray.
In a small bowl, beat egg white and water.
Dip fillets in egg white, then roll in crushed corn flakes.
Arrange fish in baking pan.
Sprinkle with parsley, salt and lemon pepper, drizzle with butter.
Bake, uncovered, for 20 minutes or until fish flakes easily with a fork.
Serve warm.
Serve with rice and steamed vegetables for a light dinner.
Makes 4 servings.
Cumin-Crusted Fish Veracruz
- 1 ½ tablespoons ground cumin
- 4 (6 oz. each) red snapper or orange roughy fillets
- 2 tablespoons olive oil
- 1 jar (16 oz.) Salsa (Mild)
- ½ cup chopped fresh cilantro, divided
RUB cumin on one side of each fillet.
HEAToil in large, nonstick skillet, add fillets, cumin side down.
Cook for 7 to 10 minutes or until fish flakes easily when tested with a fork.
Reduce heat to low, carefully turn fish over.
Pour salsa over fish, sprinkle with ¼ cup cilantro.
Cover, cook until heated through.
Sprinkle with remaining cilantro before serving.
Season with salt.
Serving Size: 4
Damien's Fish Pie
- 5 large potatoes, peeled and diced
- 2 eggs
- 1 cup spinach
- 1 tablespoon extra virgin olive oil
- 1 onion, finely chopped
- 1 carrot, halved
- 1 cup half and half
- ½ cup Parmesan cheese, (more if desired)
- 1 teaspoon lemon juice
- 1 ½ teaspoons coarse ground mustard
- ½ cup parsley
- 1 pound cod fillet, skin removed
- ⅛ teaspoon salt
- ⅛ teaspoon freshly ground pepper
Preheat the oven to 230°C. (350°F.)
Boil potatoes in salted water for 2 minutes.
Carefully add the eggs to the pan and cook for another 8 minutes until hard cooked, by which time the potatoes should also be cooked.
At the same time, steam the spinach in a colander above the pan (This will only take a minute).
When the spinach is done, remove from the colander and gently squeeze any excess moisture away.
Drain potatoes.
Remove eggs, cool under cold water, peel and quarter.
In a seperate pan slowly fry the onion and carrot in olive oil for about 5 minutes, then add the Half and half, cheese, lemon juice, mustard and parsley.
Put the spinach, fish and eggs into an appropriately sized earthenware dish and mix together, top with the creamy vegetable sauce.
Mash potatoes with a bit of olive oil, salt, pepper and a touch of nutmeg if you like.
Spread on top of the fish.
Place in the oven for about 25-30 minutes until the potatoes are golden.
Serving Size: 6
Dilled Fish Fillets
- 1 pound frozen haddock or cod fillets
- 1 tablespoon lemon juice
- ½ teaspoon dried dill weed
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Thaw frozen fish in refrigerator overnight or thaw in microwave oven.
Separate into four fillets or pieces.
Place fish in heated frypan.
Sprinkle with lemon juice and seasonings.
Cover and cook over moderate heat until fish flakes when tested with a fork, about 5 minutes.
Serve with braised carrots and celery, new potatoes boiled in skin and applesauce muffins.
Serving Size: 4
Dry Codfish
- 2 boxes of dry codfish
- 5 to 8 pounds of mashed potatos
- 1 large onion
- 1 cup celery
- 1 large green pepper
- 3 eggs
- ¼ teaspoon black pepper
Freshen the codfish, add to cooker along with mashed potatoes.
Chop the onions, celery and green pepper in chopper to fine and add to potatoes and codfish.
Add black pepper and eggs.
Mix well.
Form in to patties and fry in pan.
Makes about 36 patties
Serves 18.
English Fish & Chips
- 2 tablespoons oil
- 1 teaspoon salt
- 2 cups flour
- 1 teaspoon vinegar
- 2 eggs
- ½ cup cornmeal
- ½ cup ice water
- 4 cups oil
- 1 ½ pounds cod
- 2 potatoes, sliced
- 4 fluid ounces tartar sauce
- 4 fluid ounces malt vinegar
In a bowl combine 2 tablespoons oil, salt, flour, vinegar, eggs, cornmeal and ice water.
Stir until smooth and creamy.
Heat 4 cups oil to 400 degrees.
Roll cod in the batter until well coated.
Fry alternately with sliced potatoes until golden brown.
Serve with tartar sauce and malt vinegar.
Serving Size: 4
Fish Fillets
- ½ pound cod
- 2 tablespoons lemon juice
- ¼ teaspoon curry
- ½ teaspoon cayenne pepper
- 1 garlic clove, crushed
- 1 Chicken Bouillon Cubes
- 2 tablespoons water
- 4 tablespoons butter
- 1 package plastic wrap
Put cod in a microwave-safe baking dish.
Sprinkle with lemon juice, curry, cayenne pepper, crushed garlic clove and chicken bouillon cube dissolved in water.
Dot with butter, cover with vented plastic wrap and microwave on HIGHfor 3-5 minutes or until the fish flakes easily.
Serving Size: 4
Fish Rice Casserole
- 1 cup rice
- 1 pound cod
- 4 ounces canned mushrooms
- ½ cup onion, chopped
- 2 tablespoons margarine
- 3 tablespoons flour
- 1 ½ cups milk
- 2 tablespoons pimientos, chopped
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ¼ cup toasted rice cereal squares, crushed
Drain canned mushrooms, reserving the liquid.
Cook the mushrooms chopped onions in margarine until tender, about 5 minutes.
Stir in flour.
Gradually stir in the reserved mushroom liquid and milk.
Cook, stirring constantly until thickened.
Remove from the heat.
Add the cooked rice, the cooked fish, chopped pimiento, salt and pepper.
Pour into a baking dish.
Sprinkle crushed toasted rice cereal squares on top.
Bake for 25 minutes or until the sauce is bubbly and the top is slightly browned.
Serving Size: 4
Fish Stock
- 2 ½ pounds cod
- 2 onions, sliced
- 2 carrots, chopped
- 2 celery ribs
- 4 mushrooms
- ¼ cup parsley
- 1 teaspoon thyme
- 6 peppercorns
- 6 cups water
- 2 cups apple cider
Combine cod, sliced onions, chopped carrots, celery ribs, mushrooms, parsley, thyme, peppercorns, water and white wine in a kettle.
Bring to a boil, reduce the heat and simmer, uncovered, for 25 minutes.
Strain to remove the solids.
Cool.
Serving Size: 6
