COD BAKED IN MAYONNAISE
This comes from The Encyclopedia of European Cooking. It is one of the easiest dishes you could cook. The book recommends you serve it with mashed potatoes. I made this in little individual ovenproof bowls and served it as a starter.
Provided by wizkid
Categories Norwegian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash and dry cod fillets.
- Place in a buttered casserole and season with the salt and pepper.
- Sprinkle parsley and onion over it.
- Cover with mayonnaise.
- Bake in a pre-heated hot oven for 20 minutes.
- Sprinkle with breadcrumbs over it and bake another 5 minutes.
- Serve.
RICK MOONEN'S CIOPPINO
This recipe may look laborious. To simplify, chef Moonen suggests making the consomme a day in advance and refrigerating it, or up to one month in advance and freezing it.
Provided by Linda Wells
Categories dinner, soups and stews, main course
Time 1h30m
Yield 12 servings
Number Of Ingredients 34
Steps:
- In a large pot, heat the olive oil until it is smoking. Add the onions, peppers and salt and pepper to taste. Cook over medium heat, stirring, for five minutes.
- Stir in the basil, one teaspoon of the oregano, one teaspoon of the thyme, half of the parsley stems and the garlic. Cook for one minute. Add the 12-ounce can of tomatoes with the juice and bring to the boil. Add the stock, wine and clam juice, bring to a simmer over medium-low heat and cook for 20 minutes. Strain the broth through a fine sieve, pressing on the vegetables to extract all the flavor. Set aside the broth and discard the vegetables.
- In a food processor, place the fish trimmings and pulse the machine on and off until the fish has the consistency of ground beef. Remove the fish to a large bowl.
- Place the onion, celery, leek, pepper and tomatoes in the food processor and pulse on and off until ground. Mix this with the ground fish. With a whisk, whip in the remaining oregano and thyme, the remaining parsley stems, the bay leaves, peppercorns and half the egg whites, until incorporated.
- In another bowl, whip the remaining egg whites until they form a soft peak. Fold them into the fish and vegetable mixture. Transfer to a large, tall pot.
- In another pot, bring the fish broth to a rolling boil. Ladle some of the hot fish broth into the pot containing the fish, vegetable and egg-white mixture, whisking with each addition.
- When you have about one-third of the hot liquid incorporated, pour the rest in at once. Whip the mixture well with a whisk.
- Place the pot over high heat. As the mixture heats up, the egg white mixture on the top will become more solid, forming a raft. When this happens, reduce the heat to low. Using a ladle, push a hole through the center of the raft. This will allow you to see the mixture as it cooks. Do not allow the mixture to boil; if it does, it will not become clear. Simmer slowly for 30 minutes. Ladle out the consomme through the hole and strain through a wet towel. Discard the raft. Once the consomme has cooled, it can be refrigerated for one day or frozen for up to one month.
- In a clean pot, bring the clarified consomme to the boil.
- Place the fish pieces, the shellfish and the peppers in a pot. Pour the boiling consomme over the fish. Simmer until the clams and mussels open up, about four to five minutes after it returns to the simmer.
- Divide into hot soup bowls. Garnish with tomatoes and parsley.
RICK MOONEN'S CATFISH SLOPPY JOES
"These are just as sloppy and delicious as you could hope for. Soft, tender potato rolls are my choice for serving, but any hamburger bun will do. Sloppy Joes are also great made with tilapia, but you could try skinless wild salmon, farmed char and farmed trout too." Recipe posted for safe keeping
Provided by I Cook Therefore I
Categories Sauces
Time 50m
Yield 8 sandwiches, 8 serving(s)
Number Of Ingredients 20
Steps:
- To make the sloppy (BBQ Sauce) heat a saucepan over medium high heat and add the oil, onion, garlic, and thyme and a pinch of salt
- Cook stirring often until the onion is softened but not browned, about 5 minutes.
- Meanwhile, combine the sugar and water in a skillet over medium high heat.
- Cook, stirring the sugar in the skillet until the caramel is dark brown.
- Add the vinegar and clam juice and simmer until caramel is dissolved.
- Add the caramel clam juice mixture along with the ketchup, Tabasco, Worcestershire and white pepper to the onions and simmer for 20 minutes (sauce can be made in advance).
- For the Joe (fish) heat a saucepan over medium high heat.
- When the pan is hot add the oil, pepper, and onion and cook until soft.
- Add the paprika and saute for 1 minute.
- Add the catfish and saute for 1 minute.
- Add the BBQ sauce and bring to a simmer, reduce heat to low and cook 6-7 minutes.
- Meanwhile, butter the buns and toast them on a hot skillet.
- Serving suggestion: pile potato chips and pickles on the buns for crunch and then pile them high with the catfish sloppy joe.
Nutrition Facts : Calories 195, Fat 12.7, SaturatedFat 1.9, Cholesterol 13.3, Sodium 416.7, Carbohydrate 16.4, Fiber 1.3, Sugar 11.2, Protein 5.7
BAKED COD WITH POTATOES AND ONIONS
This simple recipe for baked cod with potatoes and onions tastes a lot like fish chowder. It's easy to assemble and is great on a cold day. I like to prepare it on a Friday because it's a frugal dish that's high in protein and delicious. Serve with crusty French bread or rolls.
Provided by Noelle
Categories Main Dish Recipes Seafood Main Dish Recipes Cod
Time 55m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a large, rectangular baking dish.
- Place the fish in the prepared dish. Arrange potato and onion slices around and on top. Pour enough milk over top to just barely cover. Season with a generous amount of salt and pepper. Dot butter over top.
- Bake, uncovered, in the preheated oven until fish flakes easily with a fork and potatoes are tender, about 45 minutes, checking frequently and adding more milk if necessary. Serve in large bowls.
Nutrition Facts : Calories 572 calories, Carbohydrate 81 g, Cholesterol 76.4 mg, Fat 11.7 g, Fiber 9.1 g, Protein 36.5 g, SaturatedFat 6.9 g, Sodium 245.8 mg, Sugar 16.6 g
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