Cod Couvillion Recipes

COD COUVILLION

Steps:

• Heat the 1/2 cup of the oil in large, heavy pot over medium heat.
• Add the flour and cook, stirring constantly with a large wooden spoon, until your roux is the colour of peanut butter. (7-12 minutes)
• Add the onions, bell peppers, and celery, and garlic.
• Mix roux and vegetable together. Cook down for 5-7 minutes or until vegetable becomes soft.
• Add bay leaf.
• In a separate bowl add crushed tomato, Newman's Port, Cajun Spice Mix, salt and sugar.
• Add to the pot once vegetables are soft and cook, stirring, for five minutes.Add the lobster stock (or seafood stock), whisking to blend.
• Bring to a boil and maintain for 3-5 minutes. Reduce heat and simmer for 25 minutes.
• Whisk in butter. For extra spice, add additional Bayou Bay Cajun Spice.
• Preheat pan to medium-high heat.
• Add 2-3 tablespoons of oil to pan.
• Season both sides of Cod with sea salt and Bayou Bay Cajun Spice.
• Sear Cod for 2 minutes on each side.
• Add splash of water and cover. Steam for 3-5 minutes.
• For Serving:
• Spoon two ladle full of Couvillion into bowl. Top with half a cup of cooked short grain rice and seared cod
• Garnish with sliced green onion. Enjoy!

PAN-SEARED COD

Steps:

• Pat cod dry with paper towels; sprinkle with salt and pepper. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Brown fillets lightly on both sides; remove from pan., In same skillet, heat remaining oil over medium heat. Add onion; cook and stir until softened, 4-5 minutes. Stir in wine; cook until onion is lightly browned, stirring occasionally, 3-4 minutes longer. Return cod to pan. Reduce heat to low; cook, covered, until fish just begins to flake easily with a fork, 2-3 minutes., Remove cod from pan. Stir cilantro and pine nuts into onion; serve with fish.