Venetian Codfish Recipes

VENETIAN CODFISH

Venetian Codfish image

Provided by Martha Stewart

Number Of Ingredients 12

Ingredients

8 to 10 ounces dried cod
2 cups milk
1/2 small onion, halved
1 celery stalk, halved
1 garlic clove, crushed
Coarse salt and freshly ground pepper
1/2 to 3/4 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons finely chopped flat-leaf parsley
1/2 head radicchio di Chioggia, cut into thin ribbons
Balsamic vinegar, for drizzling
1/2 head Boston lettuce, cut into thin ribbons
12 slices Polenta for Venetian Codfish, grilled or sauteed

Steps:

In a large bowl filled with cold water, soak cod for 4 days, changing the water twice per day. Remove cod from water. Pull off any skin, and discard. Using kitchen pliers or tweezers, remove any bones from the spine.
In a large saucepan, combine milk and 6 cups water. Add onion, celery, and garlic; season with salt. Bring mixture to a boil. Reduce heat, and simmer for 20 minutes. Remove from heat, and transfer cod to the bowl of an electric mixer fitted with the whisk attachment.
Add just enough of the cooking liquid to moisten the fish, 1/4 to 1/2 cup. Be sure not to add the garlic clove. Beat cod on low speed. When it breaks into small pieces, increase the speed, and begin adding olive oil in a thin, steady stream. The quantity of oil used depends on the quality and fat content of the cod; stop adding oil when the mixture is very creamy and emulsified. Stir in parsley, and season with salt and pepper.
Using an oval ice cream scoop, neatly place 3 mounds of the cod mixture on each of 6 plates. Garnish with a handful of radicchio and Boston lettuce. Drizzle with oil and vinegar. Serve with polenta on the side.

15 COD RECIPES EVERYONE WILL LOVE: PAN FRIED COD & MORE!

15 Cod Recipes Everyone Will Love: Pan Fried Cod & More! image

This pan fried cod is the best white fish you'll have! Flavored simply with spices and olive oil, it's healthy, stunning and irresistible all at once.

Provided by Sonja Overhiser

Categories Main Dish

Time 7m

Yield 4

Number Of Ingredients 10

Ingredients

1 1/2 pounds cod (4 fillets)
2 teaspoons smoked paprika (also called pimentón)*
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon celery seed
1 teaspoon kosher salt
1 tablespoon butter (or olive oil, for dairy-free)
2 tablespoons olive oil
1 tablespoon lemon juice
Finely chopped Italian parsley, for garnish

Steps:

In a small bowl, combine the smoked paprika, garlic powder, onion powder, celery seed, and kosher salt. Pat the cod dry and sprinkle all sides with the seasoning.
Heat a large skillet over medium high heat and add the butter and olive oil. When butter is melted, add the cod and cook for 2 minutes.
Flip the cod and pour the lemon juice over the fish. Cook an additional 1 to 2 minutes until the cod is tender and starts to flake when you prick it with a fork (adjust based on the thickness of the fillets). Remove from the heat and sprinkle with the parsley. Serve immediately, drizzled with the sauce.

Nutrition Facts : Calories 211 calories, Sugar 0.1 g, Sodium 496.3 mg, Fat 10.3 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 0.8 g, Fiber 0.1 g, Protein 30 g, Cholesterol 85.8 mg

PESCE IN SAOR (VENETIAN MARINATED FISH)

Pesce in Saor (Venetian marinated fish) image

Provided by Nancy Harmon Jenkins

Categories dinner, casseroles, project, main course

Time P2DT2h

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2 pounds fish fillets, preferably flounder, sole or whitefish
1/3 cup flour
3/4 cup extra-virgin olive oil
1/4 cup vegetable oil
Salt to taste
4 medium onions, very thinly sliced (about 4 cups, loosely packed)
1/2 cup dry white wine
1 1/2 cups white-wine vinegar
3 tablespoons golden raisins
3 tablespoons pine nuts

Steps:

Rinse fish fillets quickly under cold running water. Pat dry with paper towels. If very large, cut into pieces no more than 5 inches long.
Dredge fillets in flour and shake off excess.
In a heavy skillet over medium heat, heat 1/4 cup olive oil with the vegetable oil. When the surface of the oil begins to crackle, add fish pieces in one layer, and saute until golden brown, turning once. Drain fillets on absorbent paper, sprinkle with salt to taste if desired and set aside.
Discard the oil in the skillet and wipe clean. Add remaining 1/2 cup olive oil, and place over medium heat. When the surface of the oil begins to crackle, add the sliced onions. Let sizzle for 1 minute, then reduce heat to low, and cook onions slowly, stirring frequently, until golden brown and very soft, about 45 minutes.
Add wine to the onions, and simmer, uncovered, for 30 minutes. Then add the vinegar, and simmer 15 minutes longer. Stir in the raisins, and cook, uncovered, for 5 minutes more, or until the raisins are plump. Remove from the heat.
Arrange a layer of fish pieces in the bottom of 2-quart casserole. Cover with some of the onion-raisin mixture, and sprinkle a few pine nuts over the onions. Continue layering fish, onions and pine nuts, ending with the onion-raisin mixture. Pour the remaining liquid in the skillet over the fish. If necessary, add vinegar to completely cover the pieces. Cover the casserole, and refrigerate at least 48 hours. Bring to room temperature before serving. Can be served as an hors d'oeuvre or as a cold main course.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 26 grams, Carbohydrate 13 grams, Fat 32 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 4 grams, Sodium 619 milligrams, Sugar 5 grams, TransFat 0 grams

POLENTA FOR VENETIAN CODFISH

Polenta for Venetian Codfish image

Provided by Martha Stewart

Categories Pasta and Grains

Number Of Ingredients 4

Ingredients

4 cups water
3/4 teaspoon coarse salt
2 tablespoons olive oil
1 cup coarse-grain cornmeal

Steps:

In a heavy-bottomed medium saucepan, bring water to a boil. Add salt and oil. Add cornmeal in a slow, steady stream, whisking constantly; the water should stay at a moderate boil. When all of the cornmeal has been added, cook, stirring often with a wooden spoon, for 40 minutes. The polenta should thicken and pull away from the sides of the pan as you stir. Transfer to an 8-inch square baking pan. Let cool completely. Slice into long rectangles or triangles, and grill or saute.

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