Smoked Cod Salad Sandwich Recipes

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SMOKY COD AND PARSNIP CHOWDER



Smoky Cod and Parsnip Chowder image

A wonderful New England creation, merging the sweetness of parsnips with a smoky cod broth. Good fish alternatives include haddock, pollack, cusk, or whiting. Smoked haddock and smoked pollack are good substitutes for the smoked cod. Use 1 1/2 pounds fresh cod alone if no lightly smoked fish is available. Great on cool Autumn evenings! Serve with hot, crusty bread and garnish with fresh chives.

Provided by Wendy

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Yield 7

Number Of Ingredients 12

1 pound cod fillets
½ pound lightly smoked cod, skin and bones removed
½ lemon
1 sprig fresh thyme
1 pound parsnip, chopped
½ pound potatoes
3 tablespoons butter
1 onion, chopped
1 cup milk
1 cup heavy whipping cream
salt to taste
ground black pepper to taste

Steps:

  • If the smoked cod has a strong smoky flavor, soak it in water for 30 minutes, drain, and rinse.
  • In a large saucepan, cover the cod and smoked cod with water, and add the juice of half a lemon and the thyme. Bring the cooking liquid to a gentle simmer. Poach the fish for 8 to 10 minutes, or until the fish is just cooked and tender. Remove the fish to a bowl, and reserve the poaching liquid. When the fish has cooled enough to handle, break it into large bite-sized pieces. Set aside.
  • While the cod is cooking, peel the parsnips, and cut them into 1/4-inch-thick slices. Peel the potatoes, cut them into 1/2 inch dice, and place them in a bowl of water to prevent discoloring.
  • In a large saucepan or kettle, melt 2 tablespoons of butter or margarine over medium heat. Add onion, and cook until wilted and golden. Add the parsnips, potatoes, and 3 cups of the reserved poaching liquid. Bring the mixture to a boil, reduce heat, and cover. Simmer for 15 minutes, or until the vegetables are tender.
  • Heat the milk and cream in a small saucepan. Do not boil. Stir to the vegetable mixture.
  • Add cod and smoked cod; stir. Season with salt and freshly ground pepper to taste. Just before serving, stir in remaining tablespoon of butter. Top each serving with freshly ground pepper and chives.

Nutrition Facts : Calories 348.2 calories, Carbohydrate 22.2 g, Cholesterol 101.1 mg, Fat 19.2 g, Fiber 4.6 g, Protein 22.8 g, SaturatedFat 11.6 g, Sodium 437.4 mg, Sugar 5.7 g

CATALAN SHREDDED SALT COD SALAD



Catalan Shredded Salt Cod Salad image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 12

1 pound boneless dried salt cod
1 small red or green pepper, cored, seeded, and cut into thin rings
1/2 large red onion, thinly sliced and separated into rings
1 large, firm, ripe tomato, thinly sliced
1/3 cup fruity Spanish olive oil
1/4 cup red wine vinegar
4 large cloves garlic, finely chopped
1/2 teaspoon freshly ground black pepper
Salt, if necessary, to taste
1/2 cup oil cured black olives
3 hard-boiled eggs, quartered
1/2 small bunch oregano, leaves only, finely chopped

Steps:

  • To prepare the salt cod, rinse it well and then immerse it in a container of cold water (cut into chunks, if necessary, to fit). Refrigerate, changing the soaking water 5 or 6 times, until softened and mild (24 to 48 hours, depending on how stiff and salty it was to begin with).
  • Drain the cod, place it in a large saucepan with the onion and the bay leaves, and cover with cold water. Bring just to a boil, reduce the heat to very low, and cover (taste the water at this stage and, if it seems excessively salty, then drain, cover again with fresh cold water, and bring to a boil). Simmer very gently until the fish is opaque and plumped, and falls apart into heavy flakes when prodded, about 20 minutes. Drain, pat dry, and remove the bones and skin, if necessary. Separate into large flakes and use right away, or refrigerate for up to 2 days before continuing with the recipe.
  • Drain and press the cod with your fingers to extract as much water as possible. Shred the cod by hand into thin strips and transfer it to a large bowl. Add the pepper rings, onion, and tomato to the bowl and toss together gently. In another bowl, combine the oil, vinegar, garlic, pepper, and if desired, a little salt (the salt cod is usually still quite salty; taste it to determine if the vinaigrette needs any salt). Whisk the vinaigrette together until thoroughly blended. Using your hands, toss the salad with the vinaigrette until all the ingredients are coated. Transfer the salad to a platter and garnish the edges with olives and wedges of hardboiled egg. Scatter the oregano over the dish.

SMOKY BLACK COD SALAD



Smoky Black Cod Salad image

Black cod, also known as sablefish, is featured in this recipe adapted from "Cooking Alaskan" and "Seafood Moods."

Provided by Julesong

Categories     Potato

Time 15m

Yield 6 serving(s)

Number Of Ingredients 15

3/4 cup mayonnaise (Best Foods, Helmann's, or Veganaise)
1/4 cup plain yogurt
1 teaspoon Dijon mustard
1/2 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon celery seed
1 garlic clove, smashed and minced
3 cups sliced cooked potatoes, chilled
1 cup thinly sliced celery
2/3 cup sliced radish (optional)
1 tablespoon minced red onions or 1 tablespoon purple onion
1/3 cup sliced green onion (scallions)
1/2 lb black smoked cod or 1/2 lb other smoked fish fillet, flaked
butter lettuce leaf (or other small lettuce leaves)
pacific pink shrimp, for garnish (optional)

Steps:

  • In a large bowl whisk together the mayonnaise, yogurt, Dijon mustard, tarragon, salt, celery seed, and garlic.
  • Fold in the chilled potatoes. Place in an an airtight container and refrigerate for at least 3 hours to blend the flavors.
  • Add the celery, radishes (if using), red or purple onion, green onions (scallions), and the flaked black cod, and carefully mix (try not to break up the fish pieces too much).
  • Arrange the salad in the center of a chilled, lettuce-lined serving dish and garnish with additional sliced smoked fish and/or Pacific pink shrimp.
  • Makes 6 servings.

Nutrition Facts : Calories 185.4, Fat 10.3, SaturatedFat 1.7, Cholesterol 9, Sodium 435.9, Carbohydrate 22, Fiber 2.1, Sugar 3.5, Protein 2.5

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