The cod squad
Humans have sought after cod since medeival times. Record show that Early Basque and Nordic colonies in the 500's and 600's were the first to preserve cod through drying or salting. Thanks to these methods of preservation explorers were able to travel longer and farther distances on their voyages because of their ability to store food without spoiling. It was this breakthrough that directly led to the discovery of Greenland in the 870's, and Iceland and the North American continent near the year 1000.The cod family include the hake and the haddock, all found in the N Atlantic and Pacific.
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CREAMY FISH PIEServes 4-6
I usully substitute the spinach and carrots in this recipe for sweetcorn and prawns.
INGREDIENTS:
5 large potatoes, peeled and cut into 1 inch cubes
2 eggs
2 large handfuls of fresh spinach
1 onion, finely chopped
1 carrot, finely chopped
extra virgin olive oil
½ pt double cream
3 oz strong cheddar cheese. Grated
juice of 1 lemon
1 heaped tsp English mustard
1 large handful parsley, finely chopped
1 lb haddock or cod fillet, skinned and sliced into strips
nutmeg
seasoning to taste
METHOD:
Pre-heat the oven to 230C/450F/Gas MK 8. Put the potatoes into boiling, salted water and bring back to the boil for 2 minutes.
Carefully add the eggs to the pan and cook for a further 8 minutes until the eggs are hard boiled and the potatoes cooked. At the same time steam the spinach in a colander on top of the saucepan for about 1 minute.
When the spinach is done, remove from the colander and gently squeeze out any exces moisture. Drain the potatoes. Remove the eggs and cool under cold water, then shell and quarter them.
In a separate pan, slowly fry the onion and carrot in a little olive oil for about 5 minutes, then add the cream and bring just to the boil. Remove from the heat and add the cheese, lemon juice, mustard and parsley.
Put the spinach, fish and eggs into an ovenproof dish. Pour over the vegetable sauce and gently mix together.
Mash the potatoes with a little olive oil, seasoning and nutmeg. Spread over the top of the fish mixture and bake in the oven for 25-30 minutes until the potatoes are golden.
5 large potatoes, peeled and cut into 1 inch cubes
2 eggs
2 large handfuls of fresh spinach
1 onion, finely chopped
1 carrot, finely chopped
extra virgin olive oil
½ pt double cream
3 oz strong cheddar cheese. Grated
juice of 1 lemon
1 heaped tsp English mustard
1 large handful parsley, finely chopped
1 lb haddock or cod fillet, skinned and sliced into strips
nutmeg
seasoning to taste
METHOD:
Pre-heat the oven to 230C/450F/Gas MK 8. Put the potatoes into boiling, salted water and bring back to the boil for 2 minutes.
Carefully add the eggs to the pan and cook for a further 8 minutes until the eggs are hard boiled and the potatoes cooked. At the same time steam the spinach in a colander on top of the saucepan for about 1 minute.
When the spinach is done, remove from the colander and gently squeeze out any exces moisture. Drain the potatoes. Remove the eggs and cool under cold water, then shell and quarter them.
In a separate pan, slowly fry the onion and carrot in a little olive oil for about 5 minutes, then add the cream and bring just to the boil. Remove from the heat and add the cheese, lemon juice, mustard and parsley.
Put the spinach, fish and eggs into an ovenproof dish. Pour over the vegetable sauce and gently mix together.
Mash the potatoes with a little olive oil, seasoning and nutmeg. Spread over the top of the fish mixture and bake in the oven for 25-30 minutes until the potatoes are golden.
More Fish recipes
INGREDIENTS:
6 cod loin fillets, 1 in (2.5cm) thick
1 onion, sliced
small bunch thyme
½ pt (300ml) dry white wine
2-3 tbsp seasoned flour
2 tbsp vegetable oil
3 shallots, finely chopped
2 ½ oz (60g) gruyere cheese, grated
3 tbsp toasted breadcrumbs
tomato and onion sauce:
2 tbsp vegetable oils
2 onions, chopped
1 lb (450g) tomatoes, peeled, deseeded and chopped, or 400g tin chopped tomatoes
2 cloves garlic, chopped
salt and pepper
METHOD:
Place the fish in a shallow dish and sprinkle over the onion and thyme. Pour over the wine, cover and chill for 1 hour.
To make the sauce, heat the oil over a medium heat and fry the onions for 5-7 minutes, until soft. Stir in the tomatoes and garlic, season to taste and simmer for 15 minutes.
Remove the fish from the marinade, dry, then coat with the flour. Strain the marinade into the sauce, then boil until reduced by half.
Preheat the oven to 220C/425F/GMk 7. Heat the oil in a frying pan over a high heat and brown the fish for 1 - 2 minutes on each side.
Oil a large ovenproof casserole and sprinkle with half the shallots. Season to taste, add the fish, sprinkle with the remaining shallots and season again. Pour over the sauce and top with the cheese and breadcrumbs. Bake in the oven for 15 – 20 minutes until the cheese topping is golden. Serve.
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INGREDIENTS:
6 cod loin fillets, 1 in (2.5cm) thick
1 onion, sliced
small bunch thyme
½ pt (300ml) dry white wine
2-3 tbsp seasoned flour
2 tbsp vegetable oil
3 shallots, finely chopped
2 ½ oz (60g) gruyere cheese, grated
3 tbsp toasted breadcrumbs
tomato and onion sauce:
2 tbsp vegetable oils
2 onions, chopped
1 lb (450g) tomatoes, peeled, deseeded and chopped, or 400g tin chopped tomatoes
2 cloves garlic, chopped
salt and pepper
METHOD:
Place the fish in a shallow dish and sprinkle over the onion and thyme. Pour over the wine, cover and chill for 1 hour.
To make the sauce, heat the oil over a medium heat and fry the onions for 5-7 minutes, until soft. Stir in the tomatoes and garlic, season to taste and simmer for 15 minutes.
Remove the fish from the marinade, dry, then coat with the flour. Strain the marinade into the sauce, then boil until reduced by half.
Preheat the oven to 220C/425F/GMk 7. Heat the oil in a frying pan over a high heat and brown the fish for 1 - 2 minutes on each side.
Oil a large ovenproof casserole and sprinkle with half the shallots. Season to taste, add the fish, sprinkle with the remaining shallots and season again. Pour over the sauce and top with the cheese and breadcrumbs. Bake in the oven for 15 – 20 minutes until the cheese topping is golden. Serve.
More Fish recipes
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HAKE WITH RATATOUILLE
HAKE WITH RATATOUILLEServes 4
INGREDIENTS:
1 lb hake fillet, or any white fish fillet
2 aubergines, cut into large chunks
2 tbsp salt
1 large onion, chopped
2 red peppers, cut into large dice
2-3 courgettes, cut into largish chunks
2 garlic cloves, crushed
1 tbsp fresh oregano
2 large tomatoes, chopped
3 tbsp tomato puree
10 fl.oz dry white wine
2 oz parmesan cheese, grated
2 oz plain flour
seasoning to taste
2 fl.oz Olive Oil
oil for frying
1 oz butter
METHOD:
Sprinkle the aubergine with the salt and let it stand for 30 minutes, then dry off the moisture with a paper towel.
Heat the olive oil in a large frying pan and cook the aubergine until nicely brown, remove from the pan and set aside. Add the courgette to the pan and cook for 3 minutes, remove and set aside with the aubergine. Repeat with the peppers and then the onion.
When the onion is soft add the garlic and cook for 1 minute, stir in the tomato puree and wine. Bring to the boil and return all of the vegetables to the pan. Season to taste and add the oregano. Keep on a low heat while you cook the fish.
Cut the hake into 1 inch cubes; Mix the flour, parmesan and a little seasoning together. Press the fish cubes into this to get well coated.
Heat the oil in a large frying pan, over a medium flame. Add the fish and cook for 2 minutes on one side until golden. Add the butter and when melted turn the fish and cook for 2 minutes on the other side.
Divide the ratatouille between 4 plates and place the hake on top. Serve.
1 lb hake fillet, or any white fish fillet
2 aubergines, cut into large chunks
2 tbsp salt
1 large onion, chopped
2 red peppers, cut into large dice
2-3 courgettes, cut into largish chunks
2 garlic cloves, crushed
1 tbsp fresh oregano
2 large tomatoes, chopped
3 tbsp tomato puree
10 fl.oz dry white wine
2 oz parmesan cheese, grated
2 oz plain flour
seasoning to taste
2 fl.oz Olive Oil
oil for frying
1 oz butter
METHOD:
Sprinkle the aubergine with the salt and let it stand for 30 minutes, then dry off the moisture with a paper towel.
Heat the olive oil in a large frying pan and cook the aubergine until nicely brown, remove from the pan and set aside. Add the courgette to the pan and cook for 3 minutes, remove and set aside with the aubergine. Repeat with the peppers and then the onion.
When the onion is soft add the garlic and cook for 1 minute, stir in the tomato puree and wine. Bring to the boil and return all of the vegetables to the pan. Season to taste and add the oregano. Keep on a low heat while you cook the fish.
Cut the hake into 1 inch cubes; Mix the flour, parmesan and a little seasoning together. Press the fish cubes into this to get well coated.
Heat the oil in a large frying pan, over a medium flame. Add the fish and cook for 2 minutes on one side until golden. Add the butter and when melted turn the fish and cook for 2 minutes on the other side.
Divide the ratatouille between 4 plates and place the hake on top. Serve.
posted by Rosie |
12:43 PM
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