Kristen is the Creative Director of Food52
This recipe is excellent and really quick: http://www.food52.com/recipes...
I got this recipe for Spanish Cod from Allrecipes.com. It's super easy and a big favorite.
4 t butter, 4 t olive oil, 1/3 c finely chopped onion, 3 T chopped garlic, 1-1/3 c tomato sauce, 20 cherry tomatoes cut in half, 2/3 c chopped green olives, 1/3 c deli marinated Italian vege salad drained and coarsely chopped, 2 dashes black pepper, 2 dashes cayenne pepper, 2 dashes paprika, 8 (4 oz) cod fillets.
Heat butter & olive oil in large skillet over medium heat. Cook and stir onions and garlic until onions are slightly tender being careful not to burn garlic. Add tomato sauce and cherry tomatoes and bring to a simmer. Stir in green olives, marinated veges and season with pepper, cayenne & paprika. Cook cod in sauce over medium heat for 5 to 8 minutes or until they easily flaake with a fork.
This has only 170 calorie.
AntoniaJames is a trusted source on Bread/Baking.
I happen to love it in a classic fish chowder. The texture and flavor are perfect for it. ;o)
I got this recipe from Bon Appetit that was submitted by a chef....it is fantastic. Don't be scared off by the smoked oysters....they are a flavorful addition to the Panzanella topping. You don't need Black Cod either.
Black Cod with Fennel Chowder and Smoked Oyster Panzanella
Serving Size: 4
3 tablespoon butter
3/4 cup Fresh Fennel -- 1/4 Inch Cubes
3/4 cup Potatoes Yukon -- 1/4 Inch Cubes
1/2 cup chopped onion
1/4 cup Leek -- Finely Chopped
1 tablespoon Flour
2 small Bay Leaf
1 1/2 teaspoon chopped fresh thyme
8 ounce Clam Juice
3/4 cup whipping cream
3/4 cup whole milk
1 teaspoon Lemon Peel -- Finely Chopped
PANZANELLA AND FISH
1/4 cup Celery -- Finely Chopped
1/4 cup Shallot -- Finely Chopped
2 tablespoon Fresh Parsley -- Chopped
4 1/2 teaspoon fresh lemon juice -- divided
1/2 teaspoon Lemon Peel -- Grated
1/4 cup Smoked Oysters -- Chopped
5 tablespoon unsalted butter -- divided
1 tablespoon chopped fresh thyme
4 Black Cod Fillets with Skin (I used plain Cod)
1/4 cup panko (Japanese breadcrumbs) -- toasted
Melt butter in large saucepan over medium-low heat. Add fennel, potato, onion, and leek. Cover and cook until vegetables are just tender but not brown, about 8 minutes. Add flour, bay leaves, and thyme; stir 1 minute. Stir in clam juice, cream, and milk. Simmer until chowder thickens slightly and flavors blend, about 10 minutes. Mix in lemon peel; season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool 30 minutes; cover and refrigerate.
PANZANELLA AND FISH
Toss celery, shallot, parsley, 1 1/2 teaspoons lemon juice, lemon peel, and smoked oysters in medium bowl. Season celery-shallot mixture to taste with salt and pepper.
Combine 3 tablespoons butter, thyme, and 3 teaspoons lemon juice in small saucepan. Whisk over low heat until butter melts and sauce simmers; season with coarse salt and pepper. Remove from heat. Melt 2 tablespoons butter in large nonstick skillet over high heat. Sprinkle fish with coarse salt and pepper. Add fish, skin side down, to skillet. Cook until skin is crisp and fish is just opaque in center, drizzling lemon-butter sauce over, 6 to 7 minutes.
Rewarm chowder over low heat; discard bay leaves. Divide chowder among 4 shallow bowls. Place fish, skin side down, in center of chowder. Stir panko into celery-shallot mixture; spoon over fish and serve.
Chris is a trusted source on General Cooking
What kind of cod? Atlantic cod is a pure white fish with a large flake and relatively little fat. Like haddock, it is great in those chowders that AJ mentions. Black cod, also called sablefish or butterfish, is a much higher fat, totally different experience. I love them both and might even use them in some similar recipes. But the dishes would be pretty different.
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