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Four cod recipes
Category: Arts
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Publish Date: 2017-03-24 11:55:25
Description: These four recipes are easy and will make a brilliant meal any time of the year. Cod really is one of the great fish! Mustard roast cod This is a brilliant dish, which I think originated in the United States. I’ve tweaked the original recipe to use double cream instead of crème fraiche. SERVES 4 25g butter, plus extra for greasing 50g shallots, nely chopped 4 thick cod llets 1 tbsp mustard seeds 1 tbsp English mustard 250ml double cream salt and pepper 1 Preheat the oven to 200°C/gas mark 6. Butter a large ovenproof dish. 2 Heat the butter in a frying pan and gently sweat the shallots until translucent. 3 Place the sh llets in the buttered dish, skin side down. 4 Once the shallots have softened, add the mustard seeds, the mustard and the cream, stirring all the time to avoid splitting. Season to taste. 5 Pour the mixture over the cod and bake for 15 minutes. Ajoarriero This is a northern Spanish dish from the Basque Country and is said to have been popularised by mule drivers who needed an easy dish on the mad dash to get their animals to market before the competition. Originally made from salted cod, the dish is basically a ragout of peppers, tomatoes and garlic. It is very garlicky – you might wish to reduce the garlic. The colours of white, red and green re ect the Basque ag, which is a feature of much of the cuisine of the area. SERVES 6 2 tbsp olive oil 1 large onion, nely chopped 5 garlic cloves: 2 whole, 3 chopped 2 large potatoes, peeled and cubed 1 green and 1 red pepper, deseeded and cut into thin strips 500g chopped fresh tomatoes or 400g canned chopped tomatoes salt and pepper 800g cod, cut into 5cm strips 1 Heat the oil in a decent-sized wide pan and add the onion and garlic. 2 Put the potatoes into a pan of salted boiling water and boil until tender. 3 When the onion is translucent, add the peppers, stir in and cook for a minute. Add the tomatoes and cook for a further 3 minutes over a moderate heat. Season to taste. 4 Lay the cod on the top of this sauce and cook for about 5 minutes. 5 Check the potatoes are soft before draining. Add the potatoes to the pan with the sh and gently stir in. 6 Cook for a further 10 minutes over a low heat. Serve with crusty bread and/or salad. Cajun-spiced cod The state of Louisiana in the southern USA has a troubled history. It was colonised by the French, then the Spanish, then went back into French hands, and was nally bought by the United States in 1803. The huge slave population added an African element to the cooking and the cuisine re ects these considerable in uences. Make the spice rub in advance and store in a sealed container: it will keep for at least a year. The amount given here is enough for many applications: why not try it on other sh, or on chicken or pork chops? SERVES 2 2 cod llets, about 200g each 4 tbsp olive oil 3 tbsp Cajun spice rub lemon wedges to serve Cajun spice rub 5 tbsp sweet paprika 2 tbsp onion powder 2 tbsp garlic powder 2 tbsp dried oregano 1 tbsp dried thyme 1 tbsp crushed black pepper 1 tbsp white pepper 1 tbsp cayenne pepper 1 tbsp salt 1 tbsp celery seeds 1 To make the spice rub, place all the ingredients in a bowl and mix very thoroughly. Store in a lidded container. 2 When you are ready to cook, wash and dry the llets, then rub the fish on both sides with half the olive oil. Add the spice rub and gently massage in. 3 Add the remaining oil to a hot frying pan and cook the sh for 4 minutes on each side or until cooked through. 4 Serve with lemon wedges. In Louisiana this is generally served with rice and greens. Cod loin with creamy spinach and spicy dressing White sh and mild spices go down a treat, and this dressing is an easy way to serve a spicy sauce with cod. Cod loin is a strange term. Obviously the loin of pork or beef is well known to us: we can nd the muscle on the back of the animal. So where is it in a sh? It isn’t. Large sh such as cod have llets that are thinner at either end, and thicker in the middle. The loin is from the centre, the thickest part of the llet, and is considered to be the best part. SERVES 4 4 cod loin llets, about 180–200g each 1–2 tbsp olive oil about 600g spinach salt and pepper about 4 tbsp crème fraîche Spicy dressing 2 tsp clear honey 2 tsp tomato purée 1 garlic clove, chopped 1⁄2 tsp paprika 1⁄4 tsp cayenne pepper 1 tsp hot curry powder few dashes of Worcestershire sauce 4 tsp soy sauce 2 tsp sesame oil 5 tbsp olive oil 5 tbsp lemon juice 1 Coat the fish with a little olive oil and place in a single layer in a steamer. Once the steam is being produced, cook the fish for about 6 minutes, depending on the thickness of the fish. 2 While the sh is cooking, prepare the creamy spinach. Plunge the spinach into a pan of boiling water, leave for about 30 seconds, then drain well and squeeze out the excess water, using a ladle to push the spinach down in your colander. Place the spinach in a bowl and season to taste. Stir in the crème fraîche and keep warm. 3 To make the dressing, put all the ingredients into a small pan and heat until just hot, then remove from the heat. 4 Divide the spinach among four warmed plates and place a piece of sh on top. Spoon 2 tablespoons of the dressing on top of the sh and serve. Image by:Valdavia - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=17413548
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