I have decided to start up a new recipe section that will be called; quick fix – which mean easy, quick and tasty recipes. It will either proper recipes or just based on my skills, head and hands.
Was longing for fish over the weekend, time to start using up from the freezer again and I had some lovely pieces of back filet from Atlantic cod.
So this will go under the “leftovers & cupboard” tag too. Had everything at home, except the Italian parsley – so this weekend I used frozen dill.
This recipe I have done so many times, I enjoy it everytime as it had been the first time.
I don’t claim that Scandinavia has the best fish and seafood in the world, because I’m Swedish, but it is because of the cold waters that surround us. It’s also down to the way we cook it and the spices we use. A lobster on a restaurant in Sweden taste so much better than anywhere else in the world. We let the lobster cool down in its stock … we use salt, sugar, brandy and tons of fresh dill.
Was in shock when I notice how chefs in US treated the beautiful Maine lobster, hardly any salt in the water (because salt is not good for us????!!!) and so soon it was ready the lobster was lifted out of the pot. When we freeze a cooked lobster so we in its juice/stock.
Lemon and Olive Oil Braised Back of Cod, serves 4
4 back pieces of cod, 125g (4.4oz) each
3 garlic cloves, thinly sliced
1 onion, thinly sliced
500ml (1.1pint) olive oil
salt & pepper
200-400ml (6.76-13.93 fl oz) fish stock
100ml (3.38 fl oz) white wine
1 lemon, juice only
70g (2,46 oz) pine kennels
8 small tomatoes, halved
Italian parsley (I used frozen dill)
And I also used for seasoning some spice mix called “Nice Fish Mix” – don’t have clue what’s in it- but it’s nice, that is where the colored pieces comes from on the top of the fish.
1.Roast the pine kennels on high heat in a dry frying pan, constantly shaking the pan, until nicely golden. Put in a dish and to the side.
2. Peel the potatoes in slice in 1/2 “thick slices.
3. Fry the potatoes, onion and garlic in the olive oil, season with salt and pepper. Pour the wine, fish stock and the lemon juice over and let cook for about 15 min under lid.
4. Put the cod pieces in the pan and cook for another 6-81 min also under lid. Mine cutlet was about bigger so I had to add 2 min more.
5. Add the halved tomatoes to the pan when there is about 2 min left.
6. Base 4 warm plates with the potatoes and onions place the cod on top – divide the half tomatoes around the cod – scatter the course chopped parsley and pine kennels around the fish.
And only one pan for washing up.
I eat a lot of salmon, mostly because it’s so much cheaper than the Atlantic cod. Salmon is a very a versatile fish, but sometimes it is bit boring. And when I was at the fish harbor over in Simrishamn last I visit, about 3 weeks ago, bought a whole back of cod (the best bit on the cod) and portioned myself and frooze them individual. The back of the cod is the thickest piece and also called the tenderlion of cod, but look out for the bones …. fish means bone.
This is a cracking dish, full of flavors and fantastic aroma. Smaklig måltid.
“Give me a fish and I eat for a day,
teach me to fish and I eat for a lifetime”
(click on this logo and you will come to all my “Quick Fix”)