Egg of My Heart
Great Cod Almighty
Mac ‘n Cheese By Any Other Name
Sandwiches and One Soup
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Bermuda Cod Fish Breakfast
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
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.
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)
1/4 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
1 cup onions, chopped
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.
Stamp and Go
1 lb salt cod, soaked overnight
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
1 lb salt cod (soaked over night in two changes of water)
Sauté the onions and garlic in the olive oil until just golden. Add the tomatoes and cook 3-4 minutes.
Brandade de Morue
3/4 cup heavy cream or creme fraiche
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.
Bermuda Cod Fish Cakes
1 lb salt cod
Soak the cod overnight changing the water at least once.
Roasted Cod Loin
1 1/2 -2 lb fresh cod loin fillet
for the mushroom ragout:
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.
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