Deprecated: Function set_magic_quotes_runtime() is deprecated in /data/18/1/157/77/1809566/user/1960175/htdocs/textpattern/lib/txplib_db.php on line 14
Edward Bottone: Great Cod AlmightyEdward Bottone
Egg of My Heart
Great Cod Almighty
Mac ‘n Cheese By Any Other Name
Sandwiches and One Soup
With Olives


Great Cod Almighty

Bermuda Cod Fish Breakfast
from Spirit of Bermuda
for six

Called the world’s weirdest breakfast by the uninitiated, I’ve always felt that fish for breakfast had a venerable history. As far back as the 1512 when breaking the fast was just catching on, Lady Northumberland wrote in her household book: “first of all they had bread in trenchers…a quart of beer and a quart of wine, then two pieces of salt fish, six baconed herring, four white herrings and a dish of sprats. Obviously “they” were breakfasting on the forerunner of our Sunday fish breakfast. So what’s so weird about Bermuda’s Best. No more strange than kippers, or bagels and lox to my reckoning. Artfully arranged this makes for a pretty, robust, soul satisfying start of the day.

2 lbs good quality salt cod fillets
12 new potatoes
2 -3 Bermuda avocados ripe
2 lemon quartered
6 Bermuda finger bananas or other small ripe sweet bananas
1/4 cup parsley minced
egg sauce (below)
tomato sauce (below)
Soak the cod overnight, change water once

Make and have ready the sauce(s). Boil the potatoes until for tender. In another pot place the cod with fresh water to cover and boil for about eight minutes until the flesh just begins to separate. Don’t over cook or the flavour will be boiled away.
While the potatoes and fish are cooking peel, pit and thinly slice the avocado, rub each slice with lemon to prevent darkening and arrange fan-like on each plate. Peel the bananas and put one on each plate. When ready drain the fish and potatoes and divide among the plates. Serve with either or both sauces. Garnish with remaining lemon slices and sprinkle with parsley.

Egg Sauce
3 tbs Butter
3 tbs olive oil
1/2 tsp sherry peppers sauce
1 hard cooked egg chopped or mashed with a fork
In a non-reactive sauce pot, mix together all of the ingredients and bring to a boil. Remove from heat, stir in the sherry peppers sauce and serve.

Tomato Sauce
2 tbs good olive oil
1 Bermuda onion halved sliced thinly
1 28 oz can whole plum tomatoes seeded and chopped
1 tbs fresh thyme
salt and freshly ground pepper to taste
1/2 tsp sherry peppers sauce

Sauté the onions in the olive oil until translucent. Add the tomatoes, thyme, salt and pepper and simmer 10 minutes or so. Add the sherry peppers sauce and serve. If serving only the tomato sauce you may actually poach the fish in the sauce a few minutes and serve sauce infused.

Portuguese Choriço and Cod Chowder

1 lb boneless salt cod (soaked overnight one change of water)
1 tbs good olive oil
1 lb chouriço sausage in 1/2 inch slices
1 clove garlic, chopped
1 onion, chopped
2 potatoes, cut in small dice
1/2 tsp hot pepper flakes
4 quarts chicken broth (such as College Inn)
1/2 lb kale, stemmed, rinsed and chopped
2 bay leaves

1/4 cup parsley, minced for garnish

Cut the drained cod in bite-sized pieces. Put the cod in a pot of water and boil for 10 minutes, drain and keep handy. Sauté the sausage in the olive oil until browned on the edges. Add the garlic and onions and sauté until softened. Add the potatoes and pepper flakes and cook another couple of minutes. Pour in the chicken broth and bring to a boil. Drop in the bay leaves, add the kale and simmer for 1/2 hour, skimming the fat that rises to the top. Add the cod and cook another few minutes and adjust the seasonings. Ladle into warm bowls, sprinkle with parsley and serve with crusty read.

Quick San Francisco Bay Cioppino
for 4-6

1 cup onions, chopped
2 cloves garlic, chopped
2 tbs olive oil
8 oz good jarred tomato sauce
28 oz tin plum tomatoes, seeded, chopped
1/2 cup dry white wine
1 tsp each of basil, thyme, oregano, and sugar
1 bay Leaf
freshly ground black pepper to taste
1 lbs fresh Cod cut in just larger than bite sized pieces. (you may use halibut, swordfish)
1 lb or assorted seafood (shrimp, crab meat, mussels, scallops, clams)
2-3 generous dashes of Tabasco (or other hot sauce)
1/4 cup flat leaf parsley, minced, for garnish

Sauté onion and garlic in oil until translucent. Add tomato sauce, tomatoes, liquid, wine and all seasonings including the sugar. Let simmer 20-30 minutes, stirring occasionally. Add fish, hot sauce and cook until done, less than 10 minutes.
Serve in warmed bowls garnished with minced parsley.
Hint: You can make the base the “sauce” a day or two ahead and add the fish and seafood when you ready to serve the dish.

Stamp and Go
Jamaican Cod Fritters

1 lb salt cod, soaked overnight
2 1/2 cups flour
2 tsp baking powder
freshly ground black pepper
1-2 scallions, minced
2-3 Scotch bonnet* peppers, seeded, minced
3 garlic cloves, minced
1 tsp fresh thyme (1/2 tsp dried)
4 eggs, beaten
Peanut or vegetable oil for frying

Clean the codfish of any bones or skin and chop finely. In a bowl sift together the flour, baking powder and black pepper, then add the eggs and work in just enough ice water to make a sticky batter of it all. Add the scallion, hot peppers, garlic and thyme and stir. Now add the fish and blend together. Heat a little oil in an iron skillet and drop the batter by heaping tablespoonsful into the oil and fry until golden brown. Drain on paper towels. Add more oil as needed. Nice with tartar sauce, or for the brave Caribbean style hot sauce (Matouk’s is great).. *Very hot, add to taste, wash hands thoroughly after mincing.

Morue a la Marseillaise
for 6

1 lb salt cod (soaked over night in two changes of water)
3 medium onions peeled and sliced or chopped
3 cloves garlic
2 large tomatoes blanched, peeled, seeded, chopped
3 tbs olive oil
4 potatoes peeled cut in large dice
3/4 cup white wine
1/2 cup hot water
pepper to taste
fresh thyme to taste
1/4 lb mushrooms sliced
1/4 cup green olives desalted, sliced
Lemon for garnish

Sauté the onions and garlic in the olive oil until just golden. Add the tomatoes and cook 3-4 minutes.
Cut the cod fillets into bite sized pieces and add them and the potatoes to the pan. Stir and cook 3-4 minutes. Add the white wine and hot water. Season with pepper and thyme. Bring to a boil and then simmer until potatoes are almost tender. Add mushrooms and cook another 3-4 minutes. Serve hot garnished with olives and lemon slices.

Brandade de Morue
This garlicky purée of cod and potatoes is an irresistible southern French tradition.
1 lb or so salt cod (soaked overnight in two changes of water)

3/4 cup heavy cream or creme fraiche
1/2 cup olive oil
4 garlic cloves, minced
3 yukon gold potatoes, peeled, halved
white pepper to taste
Louisiana style hot sauce to taste (opt.)
parsley, minced for garnish

In a largish pot put the cod and plenty of water. Bring to a boil, simmer for five minutes and remove from heat. The fish should be just cooked through and can be pushed apart once cool enough to handle.
Boil the potatoes until soft. Drain and mash, adding white pepper to taste. Scald the heavy cream. Heat the olive oil. Now put the fish and the garlic in the food processor and pulse to combine. With the machine running add the hot olive oil in a stream.
Now add the hot cream until smooth and somewhat mousseaux (fluffed). Fold in the potatoes by hand. I like to a few squirts of hot sauce to taste at this point — your call. Serve on triangles of toasts sprinkled with minced parsley.

Bermuda Cod Fish Cakes
from Spirit of Bermuda
makes about 10 depending on size

1 lb salt cod
3 large potatoes boiled as for mashing
1 tbs Dijon Mustard and 1 tbs mayonnaise, mixed
1 tbs fresh ginger root, minced
2 cloves garlic, minced
3 tbs fresh thyme (more if you like)
several dashes of Outerbridge’s Original Sherry Pepper Sauce, or to taste
1 cup seasoned bread crumbs
vegetable oil for frying
banana for garnish

Soak the cod overnight changing the water at least once.
In fresh water bring the cod to a boil and cook until the fish is tender and flakes (8 minutes). Do not over cook. Drain well and cool. Mash together the cod and potatoes. Add the thyme, ginger, garlic and the mustard mayonnaise. Roll into balls the size of a lemon. Flatten and press into the breadcrumbs. Fry until golden and crusty. Top with thin slices of banana and serve on a soft bun or better a hot cross bun.

Roasted Cod Loin
with Mushroom Ragout
for 4

1 1/2 -2 lb fresh cod loin fillet
4 large Yukon gold or red bliss potatoes, washed, sliced thinly
3 tbs butter
salt and white pepper to taste
minced parsley for garnish

for the mushroom ragout:
3 tbs unsalted butter
1 medium onion, minced
3 tbs flour
generous pinch nutmeg
1 cup assorted mushrooms (shiitake, cremini), sliced thinly
2 oz dried mushrooms, (soaked in warm water until softened, reserve water, sliced)
salt and white pepper to taste
1 1/2 2 cups good chicken broth
1/4 cup heavy cream

Preheat the oven to 425 degrees. Put a medium sized roasting pan in the oven to heat and in it melt the butter. Put a layer or two of potatoes in the pan sprinkle with salt and pepper and cook for 10-12 minutes. Turn the potatoes over cook another 20 minutes. While this is going on make the mushroom ragout. Sauté the onion in 2 tbs of butter until softened. Stir in the flour until the mixture looks like “wet sand,” add nutmeg, salt and white pepper and cook over a low flame for 5 minutes. Don’t let the mixture color. While this is going on sauté the mushrooms in the remaining butter and cook until softened and set aside. Now raise the flame a little and slowly whisk the broth into the butter-flour mixture (called a roux) allowing the sauce to thicken as you go. Don’t make it too thin, you can thin it later if necessary with additional broth. Add the cooked mushrooms and the strained reserved water and allow to simmer for a few minutes. (Can be made a day ahead to this point.) Add the heavy cream and cook for another few minutes. If too thick, thin with a little more broth. Keep very warm. Back to the oven! When the potatoes are almost done place the cod on top of them and cook 10-12 minutes depending on thickness of fillet until just cooked (opaque) at the center. Remove the fish to a cutting board, put the potatoes on the serving platter.
Carve the cod into thick slices, shingle it over the potatoes, sauce (or serve sauce separately), sprinkle with parsley and serve.