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Tenebrae
Guest
I have to cook cod tonight. Can anyone help? (Husband usually wants it in sauce for polenta, but the kids hate that.)
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K
kage_ar
Guest
B
baltobetsy
Guest
From spn82756:
Boiled fresh cod in salted water. Peeled & sliced potatoes before boiling. Skipped red pepper flakes.
Olives & eggs make the dish. Delicious. Thank you, Steve.
Betsy
My changes:
Boiled fresh cod in salted water. Peeled & sliced potatoes before boiling. Skipped red pepper flakes.
Olives & eggs make the dish. Delicious. Thank you, Steve.
Betsy
J
jakasaki
Guest
Cod in Tomato sauce
1 pound of cod
1/3 cup olive oil
1 large onion, sliced thin
1 or 2 garlic cloves, chopped fine
1 tspn salt
1/4 tspn pepper
1 cup tomato sauce
2 cups of canned or fresh tomatoes like the plum ones in the 28oz can
a little bit of marjoram - but if you don’t have it, no biggie
1/2 cup white wine
2 bay leaves
1/4 cup chopped parsley
Heat oil in a sauce pan
Add onion and cook until soft.
Add garlic and bay leaves
Add of the remaining ingredients, stir until sauce mixture is hot.
Place cod in the sauce and simmer at a low-med temp for about 1 hour with lid on sauce pan.
Check it occasionally and gently give everything a soft stir.
Serve with hot mashed potatoes or white rice - this is great with pasta as well.
Add a Salad and hot crusty bread. It goes so well.
1 pound of cod
1/3 cup olive oil
1 large onion, sliced thin
1 or 2 garlic cloves, chopped fine
1 tspn salt
1/4 tspn pepper
1 cup tomato sauce
2 cups of canned or fresh tomatoes like the plum ones in the 28oz can
a little bit of marjoram - but if you don’t have it, no biggie
1/2 cup white wine
2 bay leaves
1/4 cup chopped parsley
Heat oil in a sauce pan
Add onion and cook until soft.
Add garlic and bay leaves
Add of the remaining ingredients, stir until sauce mixture is hot.
Place cod in the sauce and simmer at a low-med temp for about 1 hour with lid on sauce pan.
Check it occasionally and gently give everything a soft stir.
Serve with hot mashed potatoes or white rice - this is great with pasta as well.
Add a Salad and hot crusty bread. It goes so well.
S
sherimarie
Guest
This is from a salty sailor who used to serve this in the mess,
make a rhu, then add milk,
add cod
serve on toast
He called it SOS, I’ll leave you you to find out what that stands for and if you agree with the analysis.
make a rhu, then add milk,
add cod
serve on toast
He called it SOS, I’ll leave you you to find out what that stands for and if you agree with the analysis.
L
Lutheranteach
Guest
You’re looking for kids to eat the stuff, right? Do this.
Make fish nuggets:
Prep Time: 10 mins Cook Time: 15-20 mins Servings: 4-6 Main Ingredient: Cod Difficulty Level: 2
Ingredients to make Ultra Fish Nuggets
2 pounds haddock or cod fillets 1 cup finely crushed graham crackers (about 16 squares) 3/4 cup finely crushed saltines (about 25 crackers) 1-1/2 to 2 teaspoons seasoned salt Oil for deep-fat frying
Directions to make Ultra Fish Nuggets
Step 1:
Cut fish into 1-in. cubes; secure with a toothpick if necessary. Combine cracker crumbs and seasoned salt in a shallow bowl; roll fish in crumb mixture until coated.
Step 2:
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry nuggets, a few at a time, for 3 minutes or until browned. Drain on paper towels.
Make fish nuggets:
Prep Time: 10 mins Cook Time: 15-20 mins Servings: 4-6 Main Ingredient: Cod Difficulty Level: 2
Ingredients to make Ultra Fish Nuggets
2 pounds haddock or cod fillets 1 cup finely crushed graham crackers (about 16 squares) 3/4 cup finely crushed saltines (about 25 crackers) 1-1/2 to 2 teaspoons seasoned salt Oil for deep-fat frying
Directions to make Ultra Fish Nuggets
Step 1:
Cut fish into 1-in. cubes; secure with a toothpick if necessary. Combine cracker crumbs and seasoned salt in a shallow bowl; roll fish in crumb mixture until coated.
Step 2:
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry nuggets, a few at a time, for 3 minutes or until browned. Drain on paper towels.
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Catholic90
Guest
Wrap it twice in a plastic bag (like used store bag). Then place that in a garbage bag and securely place it in the outside trash.
Then make some cheese quesadillas or homemade mac and cheese or noodles with marinara sauce and cheese and enjoy!
Then make some cheese quesadillas or homemade mac and cheese or noodles with marinara sauce and cheese and enjoy!
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jakasaki
Guest
Oh my!!!Wrap it twice in a plastic bag (like used store bag). Then place that in a garbage bag and securely place it in the outside trash.
Then make some cheese quesadillas or homemade mac and cheese or noodles with marinara sauce and cheese and enjoy!
Cod is very good if you know how to prepare it and cook it. DELISH!!!
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Catholic90
Guest
Uh, no. I would have to disagree. I do not like fish, seafood, or anything of that nature.Oh my!!!
Cod is very good if you know how to prepare it and cook it. DELISH!!!
I do not like lobster, shrimp, shell fish, etc. Blech. Did you know there is nothing more disgusting in the world than week old lobster that has been sitting in a fridge? Nothing. Not even mouldy ground beef is more disgusting, and I have discovered that from time to time (with teenagers who cook at odd hours of the night, I have discovered many things in my fridge).
My DH “won” some lobster tails and prepared some for himself. He wanted the kids to try them, which they did. One DS kind of like them, the other 2 did not. I even had a taste, just in case my tastes had changed. They had not. My DH ate what he wanted, and then placed the rest in the fridge, vowing to eat the leftovers the next day. He did not. Guess who discovered the putrid container about a week later? I did not even try to rescue the plastic Tupperware container it was in.
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jakasaki
Guest
Well then, nothing more to say is there. But, I have some inquiries…
Fish & shelfish must be prepared properly and cooked properly and it is DELISH and must be eaten with the same day or no more max the next day.
So mistake is leaving the lobster tails, or any other seafood in the fridge after cooking for 1 week is a no-no.
It’s too bad yours sat in the fridge for 1 week. Perhaps your DH should stop cooking seafood.
If you care to please, how did DH prepare the “”“My DH “won” some lobster tails and prepared some for himself. “”” And did DH smell the “lobster tails” he “won” for freshness before cooking them???
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Catholic90
Guest
Well then, nothing more to say is there. But, I have some inquiries…
Fish & shelfish must be prepared properly and cooked properly and it is DELISH and must be eaten with the same day or no more max the next day.
Um, NO. Fish and shellfish are definitely never “DELISH” in my book. Ever.
So mistake is leaving the lobster tails, or any other seafood in the fridge after cooking for 1 week is a no-no.
Well, duh! He cooked 4 tails on a Sunday, 3 were eaten, and he planned to finish the 4th on Monday. He did not. It got forgotten. A week later, I was cleaning out the fridge of all the unused leftover containers and discovered it.
It’s too bad yours sat in the fridge for 1 week. Perhaps your DH should stop cooking seafood.
He said it was fine when he cooked it. Like I said, it was forgotten (Leftovers do not get eaten very often at our house, even with kids.) Every weekend, I am dumping containers of leftovers.
If you care to please, how did DH prepare the “”“My DH “won” some lobster tails and prepared some for himself. “”” And did DH smell the “lobster tails” he “won” for freshness before cooking them???
They were frozen, and he baked/broiled them. He was in a football pool and placed some bets on the playoff games and won. The frozen lobster tails were the prize. They were supplied by a local restaurant, so they were quality.
The issue of smell was not of how he cooked them; it was because they sat in a container, untouched, for 1 week. Most of our leftovers sit in container, untouched, for a week! Yet, for some reason, we persist in saving leftovers…thinking that maybe this time we’ll eat them. Nope.
In fact, last night’s dinner was supposed to be leftovers. On Tuesday I had prepared a huge pot of tortilla soup that was DELISH, and on Wednesday, we had chicken cattiatori, which was also quite good. So for Thursday, I thought let’s have leftovers, so they are gone, since we can’t eat either on Friday. I had one bowl of tortilla soup, and everybody else made a PBJ or cooked up noodles with cheese.I can’t make them eat what they do not want, which is leftovers!
S
sheilathebard
Guest
Beer battered and fried! I don’t have a recipe for that though.
My usual method with fish: I dip it in a beaten egg, then dredge it in flour a few times. Then I pan fry it in olive oil. So simple and a real hit!
My usual method with fish: I dip it in a beaten egg, then dredge it in flour a few times. Then I pan fry it in olive oil. So simple and a real hit!
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puzzleannie
Guest
this only works for fresh fillets or thoroughly thawed,
melt a lot of butter in a heavy skillet on a medium heat, seasoned cast iron is best. impossible to have too much butter. put the codfish in the butter, cook 3-4 minutes. flip it over carefully, sprinkle with Old Bay seasoning, and cook another 3-4 minutes until flaky.
you are making hashbrowns in another skillet meanwhile with redskin potatoes while the fish is going. or you can bake frozen ore-ida steak fries in the oven. you have a package of self-steaming veggies in the microwave, so the plates are ready with potatoes and veggies when the fish is done, you place the fish on the plates and serve immediately
melt a lot of butter in a heavy skillet on a medium heat, seasoned cast iron is best. impossible to have too much butter. put the codfish in the butter, cook 3-4 minutes. flip it over carefully, sprinkle with Old Bay seasoning, and cook another 3-4 minutes until flaky.
you are making hashbrowns in another skillet meanwhile with redskin potatoes while the fish is going. or you can bake frozen ore-ida steak fries in the oven. you have a package of self-steaming veggies in the microwave, so the plates are ready with potatoes and veggies when the fish is done, you place the fish on the plates and serve immediately
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kage_ar
Guest
If you want to look this up on line, it is “roux”
Equal parts flour and butter (or pan drippings) browned and used to thicken/flavor gravy. YUMMMMMMMM.
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