Sunday, March 28, 2010

Delicately Delectable Cod

Atlantic Cod or Gadus Morhua, again for you science nerds, is an extremely popular food item. Cod has an opaque, flaky flesh with a mild flavor. It is a generally versatile fish used in scores of kitchen applications. The British use it for fish and chips. My dish is roasted cod with jasmine rice in a vegetable broth.



For the broth – All Vegetables small dice – 1 large white onion, 1 leek (white and light green parts only), 3 carrots, 3 celery stalks, 2 shallots, 2 small malangas, 5 ounces of bacon. 1 satchel – black peppercorns, rosemary. 2 tbs poultry seasoning.

Heat ¼ inch of safflower oil in a stockpot over medium heat. Add the bacon cook till lightly browned. Add the onion, leek, carrot, celery, shallots, and malanga. Cook for 5 minutes. Add enough water to cover the vegetables. Add the satchel and poultry seasoning. Lightly tent the pot with aluminum foil. Cook for 50 minutes. Remove the satchel and discard. Puree in a blender. Strain through a fine mesh strainer. Season with sea salt to taste. Broth done.

For the Jasmine rice – 1 cup rice, 1 cup water, ½ cup white wine, sea salt, white pepper.

In a small saucepan bring the water and wine to a boil. Add the rice and seasoning. Lightly tent with aluminum foil. Cook for 15 minutes.

For the fish – 8 oz cod, finely grated carrot, finely minced chervil, finely minced oregano. Remove the fish from the refrigerator 15 minutes before cooking. Preheat the oven to 450 F.

Place the fish in an ovenproof dish. Lightly coat the fish with olive oil. Make a line of carrots, then a line of oregano and chervil mix, and a line of carrots. Roast fish in the oven for 8 minutes.

To test the doneness of the fish insert a metal skewer into the thickest part. Place the skewer to your wrist. If the skewer is cold – the fish is raw. If the skewer is warm – the fish is perfectly cooked. If the skewer is hot – the fish is overcooked throw it away.

It is important to coordinate the cooking of these items to plate at once together. You really don’t want to have anything sitting around.

Enjoy this wonderful delicate dish…it takes a few steps but well worth the trouble in the end.

That’s it for now…till we exchange a few words again…Peace!

16 comments:

  1. Another great recipe, I love cod and this combination of flavors and textures seems delectable1

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  2. A very different approach for cod, I think, but it does sound so promising. I just might give this a try :)

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  3. Silvia...I too love cod. You could serve the broth with pureeing, just strained through the chinois, but I like the texture this way. Thank you.

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  4. Denise...give it a go. Cod if taken care of can be so delicate. I think you might like it.

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  5. The cod and vegetable broth sound like the perfect, light combination! Now I want to make this for dinner tonight!

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  6. Travel Eat Love...this is a very light dish. By taking the time to puree and strain the broth the resulting consistency in your mouth is like a flavorful cloud.

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  7. This is so unique! I bet it's delicious - especially the cloud-like broth! I never had a malanga - is that a vegetable?

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  8. love the look of this great dish...so interesting...could be a painting! I love cod!

    thepenandthepear

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  9. Oh my gaaashhh! This looks soo good! Love how you mentioned that it is a very light dish--that simple means I can stuff my stomach with lots of these!

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  10. great light but flavorful dish...I love cod

    sweetlife

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  11. Cinnamon-Girl...malanga is a root vegetable. It's brown and has a hairy exterior, inside it's pearly white. Sort of like taro. It is found in the tropics...we use it a lot in Cuban cooking.

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  12. Debbie Moore...Thank you for the kind words. i try to always dedicate much thought to plating.

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  13. Art and Appetite...That is high praise coming from someone who makes the most amazing cakes I've ever seen. The dish is very light...you don't feel like a porker after your done!

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  14. sweetlife...Agree, cod is an amazing fish. One of my favorites.

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  15. Lararito, I am really intrigued by your vegetable soup with malanga in it ... that's so Cuban of you. I am also intrigued by the white wine in your jasmine rice, I've never heard of such a thing. I've only heard of adding seasoned rice vinegar to rice after cooking to use in sushi. I'll have to try your rice. Is the wine dry cooking wine, like the one used in Cuban/Spanish cooking? Your cod looks very flakey and delicious too!

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  16. I never use any cooking wines. I only cook with wines I drink. I made a small amount of rice...just for me and Michi...so for 1 cup of uncooked rice, I used 1 cup water and 1/2 cup Riesling. Just adds a hint of sweetness to the rice.

    Check it out...in the porcini mushroom broth I used boniato...Que Cubanaso!

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