Cod And Kimchi Stew Food

COD AND KIMCHI STEW

Cod and Kimchi Stew image

Kimchi is a seriously versatile kitchen staple because it's packed with so many flavors and textures. It's great chopped and folded into mayonnaise, cooked with your favorite taco filling or stirred in to sauces and soups. In this recipe, which is inspired by kimchi jjigae, kimchi takes center stage as the base for an umami-rich broth. Once cooked, the kimchi is tender and provides a counterpoint to perfectly poached cod. For a heartier meal, serve it over steamed rice and top it with a fried egg.

Provided by Rick A. Martinez

Categories dinner, one pot, seafood, soups and stews, main course

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons vegetable oil
1/4 pound shiitake, cremini or button mushrooms, halved
3 medium shallots, chopped (about 1 cup)
1 (4-inch) piece fresh ginger, peeled and finely chopped (about 1/4 cup)
5 garlic cloves, thinly sliced (about 1/4 cup)
2 tablespoons gochujang (Korean hot-pepper paste) or white or yellow miso paste
2 cups kimchi with its juices
3 tablespoons soy sauce
1 pound boneless, skinless cod fillet (or pollock, halibut or other firm whitefish fillet), cut into 1 1/2-inch pieces
Sliced scallions and toasted sesame seeds, for serving

Steps:

Heat oil in a large saucepan over medium-high. Cook mushrooms, stirring occasionally, until lightly browned, 4 to 6 minutes. Add shallots, ginger and garlic and cook, stirring occasionally, until just beginning to brown, 4 to 6 minutes.
Stir in gochujang and cook until fragrant and brick red, 1 minute. Stir in kimchi, scraping up any gochujang from the bottom of the pan, and cook until most of the liquid has evaporated, about 5 minutes.
Add soy sauce and 5 cups water and bring to a boil. Cover, reduce heat to low and simmer until kimchi is tender, about 20 minutes. Stir in fish, cover, remove from heat and let sit until cooked through, about 5 minutes. (The residual heat from the stew will gently cook the fish.)
Divide stew among bowls and top with scallions and sesame seeds.

BACALAO GUISADO (CODFISH STEW)

Bacalao Guisado (Codfish Stew) image

Provided by Food Network

Categories main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

3 pounds dried codfish
1 gallon water
1 tablespoon olive oil
1 green bell pepper, chopped
1 medium onion, chopped
2 large tomatoes, chopped
2 culantro* leaves, chopped
2 whole bay leaves
2 red bell peppers, chopped
1 tablespoon tomato paste
1 tablespoon capers
2 potatoes, peeled, diced and boiled until tender
4 sprigs cilantro, leaves chopped, for garnish

Steps:

In a large pot, add the codfish and cover with 1 gallon of water. Bring it to a boil and cook for 10 minutes to remove the salt. Drain the cod and break it into small flakes with a spoon. Set aside.
In a large frying pan heat the olive oil over medium heat. Add the green peppers, onion, tomatoes, and culantro and cook for 2 minutes. Add the codfish, bay leaves, red bell peppers, tomato paste, and capers. Cook until the vegetables are soft, about 5 minutes. Add the boiled potatoes and cook until heated through, about 2 more minutes.
Garnish with cilantro. Serve with rice or cooked plantains, if desired.
Serving suggestion: white rice or cooked plantains.

COD AND CABBAGE STEW

Cod and Cabbage Stew image

When I saw the original recipe in a gourmet food magazine, I thought "yuk - fish and cabbage!". But, as I reread the ingredients I knew this would be a keeper. I was right, this stew is on my 5 star list! I like a soupier version so I use a 3rd bottle of clam juice, a whole cup of cream snd 1/2 cup of white wine - it's delicious!

Provided by Lorac

Categories Stew

Time 55m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

4 slices bacon, diced
1 large onion, chopped
2 (8 ounce) bottles clam juice
1 large baking potato, peeled and cut into 3/4 cubes
3 cups sliced green cabbage
10 ounces boneless skinless cod, cut into 1 inch pieces (you can substitute another firm fleshed, mild tasting white fish such as pollock)
1/2 cup heavy cream
2 tablespoons chopped chives
salt
white pepper

Steps:

Fry bacon in a 4 1/2 qt (or larger) sauce pan until crisp.
Remove bacon with a slotted spoon and drain on paper towels.
Add onion to drippings and sautee until golden.
Add clam juice and potato, bring to a boil, reduce heat and simmer until potato is tender.
Add cabbage, and simmer 2 minutes.
Add fish and simmer until fish turns opaque.
Add cream, bacon, chives, salt and white pepper and simmer 1 minute before serving.

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