Cod Fish Pasta Food

SEARED COD WITH LEMON, TOMATO AND BASIL PASTA

Steps:

• Bring a large pan of water to the boil.
• Once boiling salt the water generously and add in the pasta. Cook as per the packet instructions. Reserve 1 cup of the cooking water before you drain it.
• Whilst the water is coming to a boil start the fish.
• Heat the olive oil in a heavy-based skillet over medium-high heat.
• Season both sides of the cod fillets generously with salt and pepper then carefully place the cod into the hot oil and cook for 3 minutes on each side.
• Once the cod is cooked remove it from the skillet and lightly tent it with foil.
• Add the tomatoes halves to the same skillet and cook until they have softened slightly. About 1 minute.
• Add in a the broth, brown sugar, crushed garlic cloves, salt, pepper, the zest the lemon, and 1 tbsp of the lemon juice.
• Bring the sauce to a simmer and then add the drained pasta and 1/4 cup of chopped basil leaves.
• Stir well to coat the pasta adding ¼-½ cup of the reserved cooking water.
• Once the pasta is all cooked, check your seasoning, add the cod fillets back in and serve immediately.

ALASKAN COD AND SHRIMP WITH FRESH TOMATO

Steps:

• Heat the olive oil in a skillet over medium-high heat; cook and stir the garlic in the oil until golden brown, taking care not to burn the garlic. Add the tomatoes and mix well until they release their juices. Stir in 1 teaspoon oregano.
• Place the cod and shrimp on the tomato mixture; season with salt. Cover skillet and simmer 3 minutes. Flip the cod and season again with salt and 1 tablespoon oregano; re-cover and cook another 3 minutes. Remove the cover and allow to cook until the juice evaporates slightly, 2 to 3 minutes.

BAKED CAJUN GARLIC BUTTER COD

Steps:

• Preheat oven to 400 degrees. In a 9x13 inch baking dish add the cod and sprinkle with salt and pepper
• To make the Cajun Garlic Butter Sauce: In a small bowl whisk together the melted butter, olive oil, garlic and cajun. Spread evenly over the fish.
• Bake for about 15 minutes or until the fish is opaque and flakes easily.

COD WITH HEARTY TOMATO SAUCE

Steps:

• Place tomatoes in a blender. Cover and process until pureed., Pat fish dry with paper towels. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add cod fillets; cook until surface of fish begins to color, 2-4 minutes on each side. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add onions; cook and stir until tender, 2-4 minutes. Stir in seasonings and pureed tomatoes; bring to a boil. Add cod; return just to a boil, spooning sauce over tops. Reduce heat; simmer, uncovered, until fish just begins to flake easily with a fork, 5-7 minutes. Serve with pasta. If desired, sprinkle with parsley.

COD PUTTANESCA

Steps:

• Preheat the oven to 400 degrees F. Place the ciabatta on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with 1 tablespoon each oregano and basil. Bake until golden brown, 15 minutes.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add the garlic and anchovies and cook, stirring often, until the garlic is golden and the anchovies break down, about 3 minutes. Add the tomatoes, their juices and 1/2 cup water and bring to a boil. Reduce the heat to medium low and cook, stirring occasionally, until saucy, about 10 minutes. Stir in the olives, capers, red pepper flakes and the remaining 1 tablespoon each oregano and basil; simmer 2 minutes.
• Season the fish with salt and pepper and arrange on top of the sauce in the skillet. Transfer the skillet to the oven and bake until the fish is just cooked through, 8 to 10 minutes. Divide the bread among 4 shallow bowls; top with the fish and puttanesca sauce.

COD PUTTANESCA WITH SPINACH & SPAGHETTI

Steps:

• Boil the spaghetti for 10 mins until al dente, adding the spinach for the last 2 mins. Meanwhile, fry the onion in the oil in a large non-stick frying pan with a lid until tender and turning golden. Stir in the chilli and garlic, then add the tomatoes.
• Add the vinegar, capers, olives and paprika with a ladleful of the pasta water. Put the cod fillets on top, then cover the pan and cook for 5-7 mins until the fish just flakes. Drain the pasta and wilted spinach and pile on to plates, then top with the fish and sauce. Sprinkle over some parsley to serve.

PASTA WITH COD AND SHRIMP

Steps:

• Put the shrimps in a saucepan with water seasoned with salt, a small onion and a coriander sprig. Boil on high heat. When starts boiling, reduce to medium heat and cook for about 5 minutes. When the shrimps are cooked, drain them with a skimmer and let cool a little. Remove the peel, season with lemon juice and set aside.
• Meanwhile, remove the skin and bones from the cod and cut into pieces.
• Put the olive oil, the chopped onion and the chopped garlic in a saucepan and saute over low heat until the onion start to turn slightly golden brown, stirring occasionally. Add the peeled tomatoes cut into small pieces and the sweet red pepper paste. Stir and cook until the tomato start to break down, stirring occasionally. Add the cod and the shrimps and season with a little pepper. Stir and cook for about 10 minutes, stirring occasionally.
• Add the pasta and season with salt. Mix the pasta in the cod and the shrimps, pour the water (enough water to cover completely the mixture) and boil on a high heat. When starts boiling, reduce to medium-low heat and cook about 10 minutes.
• Turn off the heat, sprinkle with chopped coriander and serve.

COD FISH PASTA

Steps:

• Put three large Cod sections in a pan with the milk and bring to a boil. Remember to not over boil or the cod will turn out dry. About 3-5 minutes (with a fork check to see if it starts to flake).
• Set Codfish aside on a separate plate to cool.
• To the milk add the corn starch, nutmeg, pepper, parmesan and boil until thickness of a béchamel sauce. Set aside.
• Put Clams in a pan with the lid on so as not to lose any of the steam, do not add water. When they open they are done. Discard any unopened clams, this takes about 3-5 minutes. Set aside.
• Add the clam water to the milk sauce and stir.
• Start to flake with the aid of a fork the Cod. Discard any skin or fish bones.
• In a large fry pan add butter, onions, garlic. Sauté, and when done add the flaked Codfish.
• Boil your pasta with a dash of salt. When done remove the water.
• Pour béchamel sauce into the Codfish pan and heat up. Add the pasta and mix gently.
• Transfer the pasta do a nice serving dish and garnish with the clams.
• Enjoy.

20 WAYS TO USE LEFTOVER FISH

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a seafood dish in 30 minutes or less!

PAN FRIED COD

Steps:

• Pat the cod fillets very dry. Season both sides with salt and pepper.
• Heat the oil a 10-inch or similar cast-iron or heavy-bottom skillet over medium-high heat. Once the oil is hot and shiny (but not yet smoking), gently lower the fish into the oil, moving away from your body with your motion in case the oil splatters. Lower the heat to medium.
• Let the fish cook undisturbed on the first side for 2 to 3 minutes, until the underside is nicely golden.
• Gently flip the cod over. A flexible, thin metal spatula (such as a fish spatula) works best. The cod might stick a bit at first, but work gently and firmly and you'll get it. Place the butter in the pan. With a spoon, spread the pat around the fish. Tilt the pan away from you so that the butter pools, then baste the fish with the butter a few times.
• Continue cooking on the other side until the fish is opaque, flakes easily with a fork, and reaches 145 degrees F on an instant read thermometer, about 2 additional minutes.
• Sprinkle with fresh herbs and squeeze the lemon over the top. Enjoy immediately, with an extra squeeze of lemon if desired.

MEDITERRANEAN COD WITH TOSSED PENNE PASTA

Steps:

• Place the frozen fish fillets in a shallow baking dish and cover loosely with foil. Place in preheated 425 degree oven and bake for 18 to 25 minutes or until fish flakes easily with fork.
• Bring 2 quarts of water to a boil over medium-high heat, add salt to taste and stir in the penne; cook until al dente, approximately 10 to 12 minutes. Drain the pasta well, reserving 2 to 3 tablespoons cooking liquid.
• While fish and pasta cook, mix together the tomatoes, olives, sun-dried tomatoes, basil, oregano, garlic, vinegar and olive oil; add the drained pasta to tomato mixture and toss to combine adding reserved cooking liquid if extra moisture is desired.
• Divide the pasta and place on 6 plates, top each with a cooked cod fillet and sprinkle with feta cheese and freshly ground pepper.