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Cover: A dish for all seasons

Recipes with cod

18Apr 12

Yellow Thai Fish Curry

Yellow Thai Fish CurryThis curry uses cod and potatoes as the main base; simple, humble ingredients that when mixed together with the curry spices, make a tasty dish.

Cod is a good fish to put in a curry (like this green fish curry with coconut milk and bramleys) because it has a subtle flavour, and it’s soft and falls apart nicely into the texture of the curry.  Cod is one of Britain’s most sought-after fish, and although stocks are declining somewhat, they are still plentiful throughout the cold months of the year. This also happens to be when caught fish tend to be at their largest.

What you need:

  • 4-6 tbsp olive oil
  • 1 onion, peeled and finely sliced
  • 2 medium to large potatoes, skins on, sliced into thin chip strips, then chopped into small cubes
  • 2 tbsp Cock Brand yellow Thai curry paste
  • 250g cod pieces, ideally skinless, but if the skins are on, you can remove them easily during the cooking process.  You can use fresh or frozen cod.
  • 1 chicken stock cube
  • 240ml water
  • 2-3 125 ml pots of natural sweetened yoghurt
  • 500 g of Thai rice

What you do:

  1. Fry the onions with the oil in a frying pan over a medium to high heat for 7-8 minutes until softened.
  2. Add the curry paste, stirring in well, then add the potato cubes.  Try to coat all of the ingredients in the paste gradually as the paste softens in the heat.  Cook like this for about 10 minutes on a medium heat.  As the curry paste is quite dry, you may find that you need to add a little more oil as you go.
  3. Add the cod pieces, coat in the paste, and fry for 3-4 minutes before crumbling in the stock cube and pouring in the water.
  4. Bring the liquid up to the boil, then turn down and simmer for about 20 minutes, or until the potatoes are soft and tender.
  5. Whilst the curry is simmering, cook the rice.
  6. Once everything is ready, take the curry off the heat and gently stir in the yoghurt.
  7. Serve the curry and the rice together, and enjoy with a glass of crisp dry white wine.

10 minutes preparation time.  About 45 minutes cooking time.  Ready in under an hour.

Makes: 2 main courses

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14Feb 12

Leek, potato and cod stew

leek_potato_and_cod_stewLeeks are in season in January. They are rich in vitamin C, iron and fibre. Leek, cod and potato stew is inspired by a Spanish dish called Porrusalda, and is part of the tradition of Basque/French cooking which includes a lot of fish, and very often cod. You can ask the fishmonger to prepare the fish for you, or do it yourself – or if pressed for time, grab a bag of cod pieces from the freezer section in the supermarket. I make this recipe and then freeze half for an easy meal on a night when there’s no time or energy to cook. It’s a simple, heartwarming recipe for the winter months.

What you need:

  • 4 leeks, washed and cut into medium sized slices
  • 1kg of sliced potatoes
  • 4 cloves garlic, finely sliced
  • 300g cod – fresh, frozen or dried and cut into small-sized chunks
  • 100ml extra virgin olive oil
  • Stock cube to taste (optional)
  • Salt & Pepper to taste
  • Fresh parsley or coriander to garnish

What to do:
1. Prepare the cod and cut into small chunks.
2. Heat the olive oil in a heavy-based deep pan and add the garlic. Fry for 1 minute then add the leaks. Fry for a few minutes then stir.
3. Add the potatoes and fry for five minutes until just beginning to soften.
4. Cover the ingredients with water and bring to the boil. Add the stock cube at this point (if you are using one).
5. Add the cod pieces, reduce the heat, cover the pan with the lid and simmer for 45 minutes.
6. At the end of the cooking time, taste for flavour and add salt/pepper if desired.

1 hour to prepare, 45 minutes to cook
Makes 4 main courses

A little more about leeks…
The leek is the national emblem of Wales.
They belong to the same family as onions and garlic but are more subtle in flavour, delicate and sweet to the taste.
It is said that the Emperor Nero thought that leeks would improve his singing voice, so he ate loads of them!
There are records of cultivation going as far back as ancient Egyptian times.

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