Salt Cod Fish Creole Style Food

SEAFOOD CREOLE

Steps:

• Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
• Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
• Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
• Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.

FISH CREOLE STYLE

Steps:

• Preheat oven to temperature 350°F
• Rinse fish, pat dry with towel and arrange in baking dish.
• Pour lemon juice over fish. Arrange vegetables around fish and sprinkle with pepper and hot red pepper sauce.
• Cover and bake 20-30 minutes or until fish flakes easily with a fork.

SALT COD FRITTERS

Steps:

• In a small saucepan, bring the potato and enough water to cover to a boil. Reduce the heat and cook just until fork tender, about 12 minutes. Drain and transfer to a large bowl to cool for 10 minutes.
• With the back of a heavy fork, mash the potatoes until smooth but still slightly lumpy. Add the salt cod, green onions, parsley, 1 egg, the salt, and cayenne and mix until smooth.
• In a large, deep heavy pot or electric deep fryer, heat enough oil to come halfway up the sides to 350 degrees F.
• In a small bowl, combine the flour and 1 teaspoon of the Essence. In another bowl, beat together the remaining egg, the milk, and 1/4 teaspoon of the Essence, and in a third bowl, combine the breadcrumbs with the remaining 2 teaspoons Essence.
• Divide the cod mixture into 24 and form into balls, about 1 1/4-inches in diameter and 1 heaping tablespoon each.
• One at a time, dip the cod balls in the flour and roll to coat evenly on all sides. Shake to remove any excess flour, dip in the egg wash, and then roll in the seasoned breadcrumbs. Place on a baking sheet.
• In batches, gently add the balls to the oil and cook until golden brown on all sides, about 2 1/2 minutes. Remove with a slotted spoon and drain on paper towels.
• Serve immediately.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William and Morrow, 1993.
• In a large glass or ceramic dish, lay the salt cod in a single layer. Add enough water to cover the fish by 1-inch, cover the pan tightly with plastic wrap, and refrigerate for 6 hours.
• Drain the fish in a colander and rinse under cold running water. Place the fish on a work surface covered with paper towels and press each piece firmly with your hands. Pat the fish dry with paper towels and return to the soaking dish. Cover with fresh water, soaking and draining a total of three more times (for a total of 4 times in all).
• Place the rinsed and dried salt cod in an airtight container until ready to use, and refrigerate for up to 1 week.

SALT COD FISH - CREOLE STYLE

Steps:

• TO PREPARE SALT FISH: soak salt fish overnight in cold water, drain. Put into a saucepan, covered with fresh cold water, bring to the boil & simmer for about 15 minutes.
• Fry the onion, tomatoes & pepper in heated lard or bacon fat.
• Add the fish & mix thoroughly.
• Season to taste.
• Arrange the yam or potato slices to cover the bottom and sides of a greased ovenproof dish.
• Pile in the fish mixture.
• Dot with butter & milk.
• Sprinkle with parsley & bake in a moderately hot oven for 20 minutes (375° Gas Mark 5).

BAKED FISH CREOLE

Steps:

• Heat the butter or oil in a large saucepan.
• Add the onions and garlic and cook until tender and fragrant, about 4 minutes. Add celery and peppers. Cook for about 3 more minutes. Be careful not to let it brown.
• Stir in the flour and cook 3 minutes longer.
• Add the milk and let it come to a boil. Season it with the salt and pepper and Tabasco sauce. Add the chili sauce. Taste and adjust the seasonings.
• Place rice in bottom of a buttered 9 x 13 inch baking dish. Arrange the fish fillets on top of the rice in a single layer. Place sliced tomatoes evenly over the fish and then pour the sauce over the top.
• Bake at 400°F for 2o minutes or until the fish is just cooked.

SALT COD FISH SALAD

Steps:

• First soak your cod 24 hours, changing the water 3-4 times.
• Next day remove cod from water and remove the skin and remove all the bones; set aside. You then shred it ( unravel ) with your hand (fingers) and set aside in a bowl.
• Meanwhile cook the potatoes with the skin in salted boiling water.
• Also boil your eggs.
• When all is cooked and cooled you then remove skin from the potatoes and peel the eggs, cut potatoes into bite size pieces, and quarter eggs.
• Now peel the onion and garlic cloves, slice the onion in thin circles and chop the garlic finely.
• Place everything in a glass salad bowl, for the exception of the eggs, and tomatoes that are also sliced into quarters.
• Season to your own taste with the olive oil and vinegar, salt and pepper to your own taste.
• Decorate with the eggs and tomatoes, and olives, sprinkle the chopped parsley over the top. Enjoy. (Serve cold).

EASY FISH CREOLE

Steps:

• In a large skillet sprayed with butter-flavored cooking spray, saute onion, celery, and green pepper for 10 minutes or until tender.
• Stir in undrained stewed tomatoes, garlic and brown Sugar Twin.
• Add fish and mix gently to combine.
• Lower heat, cover and simmer for 20 minutes, stirring occasionally.
• For each serving, place 1/2 cup rice on a plate and spoon about 1 full cup fish mixture over top.