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Cod Recipes

Cod with Mushroom and Peppers

Ingredients:

2 tablespoons butter

2 portobello mushroom caps, thinly sliced

1/2 cup stemmed shitake mushrooms

1/2 cup stemmed white button mushrooms

Freshly milled black pepper

1/3 cup heavy cream

salt

1 roasted red pepper

One 2-pound cod fillet

cornmeal

3 tablespoons grapeseed oil

watercress or flat parsley

Preparation:

Heat the butter in a large nonreactive skiller. Add the mushrooms and a generous amount of pepper. Cook over medium heat for 10 minutes. Stir in the cream and cook 10 minutes longer, stirring frequently. Taste, and season with salt if necessary. Remove the pan from the heat and cover with a towel to keep warm. Peel, seed, and slice the red pepper, and set it aside.

Cut the cod in half lengthwise. Thoroughly coat both pieces with cornmeal. Heat the grapeseed oil in a fresh skillet and fry the cod until browned and cooked through, about 4 minutes per side. Put 1 slice of cod on a serving platter, cover with the mushroom mixture, and top with the roasted pepper. Top with the remaining cod. Garnish the platter with watercress or parsley.

Recipe obtained from Legal Seafoods Cookbook: Chef Chris Cowen

Bacon-Wrapped Cod with Hominy Cake

Ingredients:

For Hominy:

2 1/2 cups hominy

2 large egg yolks, lightly beaten

2 tablespoons all-purpose flour

1 teaspoon sugar

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1/4 teaspoon sweet paprika

1 teaspoon baking powder

2 egg whites

1/2 cup canola ooil, divided

For Cod:

6 (6-ounce) Cod Fillets

6 strips thick-cut smoked bacon

2 tablespoons canola oil

2 tablespoons unsalted butter

Hominy Preparation:

Combine the hominy, egg yolks, flour, sugar, salt, pepper, paprika, and baking powder in a bowl and mix. In another bowl, beat the egg whites to stiff peaks. Gently fold the egg whites into the hominy mixture. Heat 1/4 cup of the canola oil in a non-stick sauté pan, flipping the cake when golden brown and firm to the touch on one side, about 1 minute per side. Cook the remaining hominy cakes, adding more canola oil when needed. Place the cakes on a cookie sheet while making the entire batch.

Cod Preparation:

Wrap each piece of cod in a slice of bacon. Heat the canola oil in a large nonstick sauté pan over medium heat. Add the butter and when melted and foaming, add the cod. Sauté until the bacon is lightly crisp and the cod is cooked through, about 5 minutes on each side. Place one hominy cake on each plate and top with the bacon-wrapped cod. Serve.

Recipe obtained from Maine Classics: Mark Gaier and Clark Frasier of Arrows Restaurant, Ogunquit, Maine.

Cod Fish Cakes

Ingredients:

1 pound cod fillets, cubed

2 large potatoes, peeled and halved

1 tablespoon butter

1 tablespoon grated onion

1 tablespoon chopped fresh parsley

1 egg

3 tablespoons oil for frying

Preparation:

Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender. Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the fish and potatoes to a large mixing bowl. Add the butter, onion, parsley, and egg to the bowl; mash the mixture together. Mold the mixture into patties. Heat oil in a large skillet over medium high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving. Serves 4.

Recipe obtained from http://allrecipes.com/recipe/cod-fish-cakes/detail.aspx

Photo by Roxanne R.

Crisp baked Lemon Cod with Gluten Free Breading

Ingredients:

4, 4 ounce cod fillets, skinned

2 cups toasted-rice cereal, such as Rice Chex, crushed

1/4 cup extra virgin olive oil

1/4 cup chopped flat leaf parsley

2 teaspoons finely grated lemon zest (from 2 lemons)

3/4 teaspoon coarse salt

Preparation:

Preheat oven to 400 degrees. Combine cereal, oil, parsley, zest, and salt. Set a wire rack on a rimmed baking sheet. Press fish in crumb mixture, turning to coat. Transfer to a wire rack. Bake until golden brown and cooked through, 14 to 16 minutes. Divide fish among 4 plates.

Recipe and photo obtained from http://www.wholeliving.com/recipe/crisp-baked-lemon-cod

Bouillabaisse

Ingredients:

1 to 1 1/2 pounds monkfish or catfish

3 pounds littleneck clams or mussels, well washed

1 to 1 1/2 pounds shrimp or scallops, cut into bite size pieces if neccesary

1 to 1 1/2 pounds cod or other delicate white-fleshed fish, cut into 6 large chunks

1 tablespoon olive oil

2 medium onions, roughly chopped

2 navel or other oranges

2 teaspoons fennel seeds

Big pinch of saffron (optional)

1 dried chile, or a pinch of cayenne, to taste

2 cups chopped fresh or canned tomatoes

1 tablespoon minced garlic

1 cup roughly chopped fresh parsley

Preparation:

Put the olive oil in a casserole or large saucepan over medium heat. Add the onions and cook, stirring occasioally, until softened, about 5 minutes. Meanwhile, use a vegetable peeler to strip the zest from the oranges. Add the zest, fennel, saffron (if using), and chile and cook about a minute. Add the tomatoes and turn the heat to medium high. When the mixture boils, reduce the heat to medium, and cook, stirring occasionally, until the mixture becomes saucelike, 10 to 15 minutes. (You can prepare the dish several hours in advance up to this point; cover and set aside until you’re ready to eat.)

Add the monkfish and raise the heat to medium-high. When the mixture begins to boil, reduce the heat to medium low and cook, stirring occasionally, until it is just about tender, 10 minutes or so. Add the clams, raise the heat to high, and stir; when the mixture boils, reduce the heat to low, cover, and cook until the clams begin to open. 5 to 10 minutes. Add the shrimp and white fish, stir, and cover; cook, stirring gently once or twice, until the white fish is just about done (a thin bladed knife will pierce it with little resistance), about 5 minutes. (If the mixture is very thick- there should be some broth- add a cup or so of hot water.) Stir in the garlic and cook 1 minute more. Stir in the parsley and serve with some crusty bread. Serves 8.

Recipe obtained from The Minimalist Entertains by Mark Bittman.

Fish, Shrimp, and Crab Chowder

Ingredients:

1/2 pound firm, white-fleshed fish fillets (such as cod, scrod, haddock, hake, monkfish, halibut, or grouper), cut into bite sized chunks

1/2 pound medium sized shrimp, peeled, deveined, and halved

1/2 pound crabmeat, lump preferred, picked over for shells and cartilage

3 tablespoons unsalted butter

2 cups finely chopped yellow onion

2 cups bottled clam juice

2 cups reduced-sodium chicken broth

1 bay leaf

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 cups peeled and diced all purpose potatoes

3/4 cup milk

1 cup heavy cream

1/2 cup minced fresh Italian parsley leaves

Preparation:

Melt the butter in a large soup pot over medium-high heat. When it stops foaming, add the onion and cook, stirring until soft and transparent, about 5 minutes. Add the clam juice, chicken broth, bay leaf, salt, pepper, and potatoes and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Pour in the milk and cream and bring back to a boil. Add the fish chunks and bring back to a boil. Stir in the shrimp. Reduce the heat to medium and simmer for 3 minutes. Stir in the parsley and crabmeat and just heat through, about 1 minute. Serve immediately. Serves 6.

Recipe obtained from Crazy For Crab by Fred Thompson

Parker’s Fish and Chips

Ingredients:

For the Fish:

3 pounds fresh cod fillets (choose thick ones)

Kosher salt

Freshly ground black pepper

1 cup plus 2 tablespoons all-purpose flour

1 tablespoon baking powder

1 teaspoon freshly grated lemon zest

1/4 teaspoon cayenne pepper

2 extra-large eggs

Vegetable oil

For the Chips:

4 large baking potatoes, unpeeled

4 tablespoons good olive oil

1 1/2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

1 teaspoon minced fresh garlic

1 teaspoon minced fresh rosemary leaves

Preparation:

For the fish: Lay the cod fillets on a cutting board. Sprinkle both sides with salt and pepper. cut the fillets in 1 1.2 by 3 inch pieces. In a bowl, combine the flour, baking powder, lemon zest, cayenne pepper, 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Whisk in 1 cup of water and then 2 eggs. Pour 1/2 inch of oil into a large (12 inch) frying pan and heat it to about 360 degrees. dip each fillet into the batter, allowing the excess to drip back into the bowl. Place it very carefully into the hot oil. Don’t crowd the pieces. Adjust the heat as needed to keep the oil between 360 and 400 degrees. Cook the fish on each side for 2 to 3 minutes, until lightly browned and cooked through. Remove to a plate lined with a paper towel. Sprinkle with salt and serve with the “chips”.

For the chips: Preheat the oven to 400 degrees. Scrub the potatoes, cut them in half lengthwiase, then cut each half in thirds lengthwise. you’ll have six long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. with clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with one cut side down. Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crispt outside, and tender inside. Sprinkle with salt and serve immediately with the fish.

Recipe obtained from Barefoot Contessa Family Style by Ina Garten, recipe by Parker Hodges.

Photo by Maura McEnvoy

Baked Cod Parmesan

Ingredients:

2 pounds cod fillets

1 cup fresh tomato or marinara sauce

2 tablespoons chopped fresh basil

3 tablespoons freshly grated Parmigiano-Reggiano cheese

1 teaspoon olive oil

Preparation:

Preheat the oven to 425 degrees. Place the fillets in a greased baking dish. Mix the tomato sauce with the basil and cover the fish with the sauce. Bake for about 8 minutes, or until barely cooked through. Remove the pan from the oven and sprinkle with the cheese and then dot each fillet with a few drops of olive oil. Return to the oven and bake 4 to 5 minutes longer, or until the cheese melts. Serve immediately. Serves 4.

Recipe Obtained from the New Legal Seafoods Cookbook by Roger Berkowitz and Jane Doerfer.