fish

Cod Chowder

Total Time: 45 minutes; 20 minutes active

Servings: 4

Staying cozy is crucial for fall. Chowder, fuzzy slippers, and your favorite quilted blanket are necessities for the cold autumn months. Cod Chowder doesn't require exact measurements; it's fuss-free and easy to make. You probably already have these simple ingredients in your pantry. You'll master this recipe so fast, you'll be making chowder all the time to help you hibernate through the winter months.

Ingredients

  • 2 thick slices of bacon, diced

  • 1.5 tablespoons unsalted butter

  • 1/2 pound small Yukon Gold potatoes, peeled and quartered

  • 1 large leek, white and pale-green parts only, finely chopped

  • 2 celery stalks, finely chopped

  • 1/2 bulb of fennel, finely shaved

  • 1/2 tablespoon of flour

  • 1/4 cup cooking sherry

  • 2 cups fish stock

  • 1 bay leaf

  • 2 cups half & half

  • Sea salt and freshly ground black pepper

  • 1 1/2 pounds skinless true cod cut into large cubes

  • Chopped parsley for garnish

  • Hot sauce, Worcestershire sauce, and lemon wedges (for serving)

Directions

  1. In a large dutch oven, cook bacon and render out the fat. With a slotted spoon, scoop out the bacon pieces and reserve for later, leaving just the bacon fat in the pan.

  2. On medium heat, melt in the butter.

  3. Add the potatoes, leeks, celery, and fennel; lightly season with salt and pepper. Cook, occasionally stirring until leeks and fennel are tender, about 5 minutes.

  4. Sprinkle flour over everything, and cook for about 2-3 more minutes.

  5. Deglaze the pan with the cooking sherry. Let the alcohol cook off for 2 minutes.

  6. Add the fish stock and bay leaf.

  7. Slowly stream in the half and half while stirring to incorporate the cream with the stock.

  8. Taste and season with salt and pepper if needed (Some fish stocks are very salty).

  9. Turn the burner down to a low and gentle simmer.

  10. Cook until potatoes are soft, about 30 minutes.

  11. Season cod with salt and pepper and add to the pot.

  12. Let fish gently poach until cooked through, about 5 minute

  13. Season with salt and pepper, if needed, and serve topped with chopped parsley and few dashes of Worcestershire and hot sauce with a lemon wedge and a side of oyster crackers.

Thai Tom Kha Soup With Fish

Total Time: 30 Minutes; 10 minutes active

Servings: 3-4

Translated as boiled galangal, Tom Kha is a famous Thai soup, known for its intensely hot and sour flavors in a rich and creamy coconut-infused broth. Traditionally made with chicken or shrimp, substituting fish allows the intense aromas of the soup to penetrate the protein while quickly poaching it in the soup. Tom Kha is the perfect comforting soup when the leaves begin to change in fall. This soup will warm you up from the inside out through that frigid autumn breeze.

Ingredients

  • 4 cups of chicken stock

  • 1 thumb-sized chunk of galangal, cut into 1/2 in. slices

  • 5 - 10 Thai chilies sliced in half lengthwise

  • 3 stalks of lemongrass, bruised

  • 4-5 kaffir lime leaves (typically found at Asian markets with the herbs, omit if you can’t find this)

  • 1 teaspoon of sugar

  • 1 can of full-fat coconut milk

  • 1/2 tablespoon of Nam Prik Pao (Thai Chili paste in soybean oil)

  • 1/2 small white onion, diced

  • 1 cup crimini mushrooms, sliced

  • 12 ounces of halibut fillets, chopped into bitesize pieces (salmon, catfish, or rockfish are great substitutes)

  • 1 tablespoon of fish sauce

  • 4 tablespoons freshly squeezed lime juice

  • Small bunch cilantro, chopped

Directions

  1. Pour chicken stock into a large pot and bring to a boil.

  2. Infuse the stock with the galangal, bruised lemongrass, kaffir lime leaves (use the back of a knife to bruise the lemongrass and kaffir lime leaves), Thai chilis, and sugar. Simmer for 15 minutes.

  3. Scoop out all the herbs, leaving just the flavored broth.

  4. Reduce heat to medium-low and add the coconut milk.

  5. In a small bowl, add the Nam Prik Pao Thai chili paste and a couple tablespoons of the soup, mix until the paste dissolves. Add the mix to the simmering soup base.

  6. Add the onions and mushrooms. Let simmer for 5 minutes.

  7. Add the halibut chunks and simmer for 4-5 more minutes until the fish is no longer translucent and is cooked through.

  8. Turn off the heat, then season with the fish sauce and lime juice. Be sure to taste! Fish sauce can differ in saltiness. Adjust to your liking by adding more fish sauce for saltiness, lime juice for sourness, or sugar for sweetness.

  9. Serve in individual bowls, and garnish with some chopped cilantro.

Planked Salmon

By: Co+op, stronger together

Total Time: 1 hour; 15 minutes active

Servings: 4

Putting that beautiful piece of wild-caught salmon on a wood plank serves two purposes: first, to cook it in a bath of delicate cedar smoke, and second, to prevent fish sticking to the grill! The plank, when placed on a sheet pan or platter, is a great serving piece, too, allowing your guests to get a whiff of delicious smoke as they sit down to eat.

Ingredients

  • 1 pound sockeye or other wild-caught salmon

  • 1/4 cup white wine

  • 1/4 cup orange juice

  • 2 tablespoons brown sugar

  • 1 tablespoon tamari soy sauce

  • 1 teaspoon extra virgin olive oil

Materials

  • Untreated cedar plank, soaked in water (Boise Co-op sells these near the meat and seafood counter)

  • 1 spray bottle filled with water

  • 1 instant read thermometer

Preparation

  1. Remove any bones from the salmon and, if desired, cut into four portions.

  2. In a baking dish or food storage container, whisk the white wine, orange juice, brown sugar, tamari and olive oil, then place the salmon, flesh side down in the marinade. Let stand for 30 minutes. Flip the salmon over and let marinate for 10 more minutes.

  3. Prepare the grill for smoking (see Tips & Notes for best results). If using a charcoal grill, place the grate on high or the charcoal on one side. If using a gas grill, light the flame on just one side. When hot, place the plank over the fire on the hot side until it starts to crackle. Brush the top with oil and place the fish, skin side down, on the plank. Position the plank so that it smolders a little but does not catch fire or smoke heavily. Spritz with water if needed, being careful not to douse the fish.

  4. Close the lid for about 10 minutes, then check the fish with an instant read thermometer. When it reaches 140⁰ F, use tongs to move the plank to a sheet pan and carry to the table.

  5. Use a metal spatula to serve the fish; the flesh should lift right off the skin.

  6. Wash the plank and store for future use.

Tips & Notes

Create hot and cool zones

For best smoking results, create hot and cool zones on the grill. The hot zone is where the smoke is created and the food may be seared. The cool zone is where the food is placed to allow the food to cook more slowly and absorb the smoky flavor. If your grill is too small to create both a hot and a cool zone, check your food for doneness earlier as it will cook faster over the high heat

Nutritional Information

163 calories, 6 g. fat, 60 mg. cholesterol, 129 mg. sodium, 0 g. carbohydrate, 0 g. fiber, 24 g. protein

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Thai Green Curry Cod

Total Time: 30 minutes

Servings: 4

True cod has a mellow taste with the perfect flake which allows for a variety of preparations. This makes it an ideal fish to be poached in a curry sauce. The firm white flesh of the fish holds up to the thick spicy Thai green curry paste. The mild and sweet flavor of the fish absorbs the delicious aromatics of the gorgeous greenish-yellow-hue of the coconut-base curry. Serve this Thai Green Curry Cod dish over some jasmine rice, and you’ll have a complete meal better than any take-out.

Ingredients

  • 1 can of full fat coconut milk, divided

  • 1-3 tablespoons of green curry paste (adjust for spiciness)

  • ½ cup of chicken or vegetable stock

  • 1 teaspoon of salt

  • 1 small eggplant cut into bite size pieces (Japanese eggplant variety if available)

  • 1-2 tablespoons of of finely chopped palm sugar (regular or coconut sugar can be substituted)

  • 1-2 tablespoons of fish sauce (adjust to taste)

  • 8 oz of can of bamboo shoots, drained

  • 4 True Cod fillets, about 6 ounces each

  • ½ cup of mini sweet peppers cut into strips, seeds removed

  • ½ cup of Thai Basil stems removed and hand torn into smaller pieces (regular basil maybe substituted)

  • 1 sprig of Thai Basil and a few slices of a Fresno chili or red jalapeno for garnish

Preparation

  1. Peel and cut eggplant into bite size pieces. Sprinkle with salt to draw out the bitterness of the eggplant and set aside. If using the Japanese variety, skip the peeling, the skins are thin enough to eat.

  2. In a large dutch oven, reduce ½ the can of coconut milk over medium heat. The coconut milk should bubble up and start thickening.

  3. When the coconut milk breaks and the oil separates from the milk, add the curry paste.

  4. Saute, stirring constantly for a minute until the paste has thickened and becomes very aromatic.

  5. Stir in the eggplant until everything is coated with the curry mixture for a couple minutes.

  6. Add the vegetable stock, remaining coconut milk, palm sugar, bamboo shoots, and 1 tablespoon of fish sauce.

  7. Lower heat to medium-low and simmer for about 5 minutes, carefully scraping the bottom to prevent the curry from burning.

  8. Shimmy each piece of cod fillets into the curry and let the fish poach in the liquid for 5 more minutes on low with the lid on.

  9. Once fish is done poaching, remove the lid, add the mini sweet pepper strips and turn the heat up and let the curry boil for just a minute so the curry sauce thickens back up and the excess moisture evaporates. Careful not to stir to prevent the cod and eggplant from breaking. You can carefully shake the pan gently back and fourth prevent anything from sticking to the bottom of the pan.

  10. Remove from heat and toss in the Thai basil. Garnish with a sprig of Thai basil and Fresno chili. Serve over jasmine rice.

NOTES: MAKE SURE TO TASTE! Adjust final seasoning with more fish sauce or a pinch of sugar before serving. This is very crucial because every curry paste brand is different. Some may be sweeter or saltier than others. Add more fish sauce or sugar, to season to your likeness.

Fish En Papillote

Total Time: 25 minutes

Servings: 2

Fish en Papillote is a cooking process by enclosing fish fillets in a paper packet. This technique basically steams the fish, locking in all the flavor and moisture. It's an easy way to enjoy steamed fish without the fuss or mess of expensive steaming equipment. The best part is opening the delicious parcel filled with fragrant steam at the table for your guest to enjoy. This dish will be the most flavorful and moist fish you’ve ever eaten, perfect with a side of steamed rice or vegetables.

Ingredients

  • Parchment paper

  • 2 boneless skinless fillets of rockfish about 6-8 ounces each (any firm white fish will do)

  • 2 cloves of garlic shaved or thinly sliced

  • 1 lemon cut into slices

  • 2 shallots cut into quarters

  • 2 tablespoons of dry white wine

  • 2 tablespoons of extra virgin olive oil

  • 1 teaspoon of salt

  • 1/2 teaspoon of fresh cracked pepper

  • 1/2 teaspoon of Old Bay Seasoning

  • 2 pats of butter

  • 2 tablespoons of your favorite herbs such as Italian parsley, dill, or thyme

Preparation

  1. Arrange a rack in the middle and preheat the oven to 400°F.

  2. Cut parchment paper roughly 15 x 10 inches, and crease parchment paper in half.

  3. Arrange both pieces of fish on top of the parchment paper side by side on one side of the crease.

  4. Scatter on the shaved garlic, lemon slices, and quartered shallots over the fillets.

  5. Drizzle with olive oil and season with salt, paper, and Old Bay.

  6. Top each piece of fish with a pat of butter and your favorite herbs.

  7. Fold the parchment paper in half—all the edges and corners should meet up.

  8. From one of the folded corners, start pleating and crimping the two edges shut, working towards the other corners, leaving the last two inches unfolded at the opposite end.

  9. Tilt the bag with the open corner up slightly and pour the white wine in the small opening.

  10. Finish crimping the edges closed, and give the bag a gentile but firm twist at the end, so the bag doesn’t come undone.

  11. Place the packet on a rimmed backing sheet, and bake for 15-20 minutes. The bag will puff up during cooking.

  12. Remove the packet from the oven and plate.

  13. Right before serving, cut open the packet with scissors table side, and serve immediately.