Fish Dishes
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Baked Cod with Vegetables
Salmon Puttanesca
Salmon in Mustard Crust

Salmon in Foil
Roasted Salmon with
   Honey Mustard Sauce

Portugese Fisherman's Stew
Salt Cod Cakes
Cod with Capers

Baked Salmon
Fried Perch
Ceviche

Baked Cod with Vegetables

1-1½ pound cod
3 carrots
1 onion, medium
(optional) 1 turnip (2 to 3 inch diameter type)
½ green pepper
2-3 tomatoes
1 potato
1 clove garlic, chopped
½ cup dry white wine (or lemon juice)
1 sprig parsley
1 teaspoon thyme
½ teaspoon pepper
soy sauce

Preheat oven to 400º. Dice vegetable, put in closed casserole dish with spices and wine for about ½ hour. Place scrod on top. Sprinkle liberally with soy sauce. Reduce oven to 350º. Bake for another ½ hour, or until fish is done. If there is a lot of liquid (as when tomatoes are added), leave cover off for last ½ hour.

Cod with Capers

1 tablespoon olive oil
1 medium onion, quartered and thinly sliced
2 cups thinly sliced mushrooms
1 - 14 ounce can diced tomatoes
¼ cup dry vermouth
1½ tablespoons capers, rinsed and drained
½ teaspoon oregano leaves
1 garlic clove, pressed
Salt and pepper to taste
1½ pounds cod (or haddock) fillets
Alt: substitute 1 cup carrots for mushrooms, red wine instead of vermouth.

Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and mushrooms and sauté until softened, about 5 minutes. Add the undrained tomatoes, vermouth, capers, oregano, garlic, salt, and pepper; stir to combine. Cover and simmer gently 5 minutes.

Arrange the fish on the sauce and spoon a little of the sauce on top. Cover, reduce the heat, and simmer gently until the fish is cooked through, about 7-12 minutes.

Tranfer the fish to serving plates and simmer the sauce, uncovered, about 3 minutes or until it is slightly thickened. Spoon the sauce over the fish. Serves 4.

    

Salt Cod Cakes

1 pound salted cod fish
2 large potatoes, peeled and cubed
1 teaspoon Bay seasoning
ground black pepper to taste
½ cup chopped fresh parsley
   Optional, substitute chopped spinach partially cooked
3-4 eggs, beaten
½ cup grated Parmesan or Romano cheese (optional)
1 large onion, finely chopped
½ cup all-purpose flour
½ cup olive oil for frying

Place the salt cod into a bowl and cover with cold water. Refrigerate for 4-8 hours. Pour off the water and replace with fresh water every few hours. After the fish has soaked, rinse in cold water, and cut into pieces.

Place the cod and potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the cod flakes easily with a fork, about 20 minutes. Drain and allow to cool for 10 minutes.

Sauté the onions in a tablespoon of the oil until mostly cooked. Optional, chop the potato peels and sauté with the onions.

Place the potatoes and cod into a mixing bowl. Season with the seafood seasoning, pepper, and parsley; roughly mash with a potato masher. Stir in the cheese, eggs and onion until evenly combined. There should still be pieces of cod and potato in the mixture. Form into golf ball-sized pieces, and roll in the flour. Press between your palms to flatten slightly.

Heat the olive oil in a large skillet over medium-high heat. Cook the cod cakes in batches until golden and crispy on both sides, about 3 minutes per side. Drain on a paper towel-lined plate.