2012 Ingredient of the Week 7: White Fish

The Hill Billy

Hi folks:

This week's IOTW thread is for you white fish recipes (cod, pollock, whiting, plaice, etc, etc...).

tHB

Merkin

Brilliant THB, am always looking for new fish ideas!

I had salted pollock with a chorizo and butterbean stew during the week (I posted a pic in the Here's What I Had for Dinner thread), it is so simple to prepare and so very tasty. Served it with warm crusty bread for mopping! Here's the recipe:

http://www.bbc.co.uk/food/recipes/salted_pollack_with_a_41672

My OH went boat fishing yesterday for a couple of hours and caught a beautiful sea bass which I will be cooking this evening - will post up the recipe once I've figured out what to do with it!

livinsane

I eat ALOT of white fish (living with an obsessed sea angler) and the following recipe is my favourite way to eat Cod.

Cod with Catalan Spinach

For the cod:

4 fillets of cod (175g per fillet approx)
olive oil
salt and pepper
lemon wedges to serve

For the Catalan Spinach:
55g raisins
55g pine nuts
4tbsp olive oill
3 crushed garlic cloves
500g baby spinach leaves washed and shaken dry


Method

Firstly, put the raisins in a small bowl with boiling water and leave to soak for 15 mins.

Meanwhile brush the cod fillets with oil, season with salt and pepper and grill for 8-10 mins.

While the cod is cooking, roast the pine nuts in a dry hot pan (be very careful as they burn easily) until toasted brown and set aside.

Heat the olive oil in the pan, add the garlic and fry until golden. Remove garlic and discard.

Add the spinach to the pan, cover and cook for 4-5mins until wilted. Add the raisins and pine nuts and cook uncovered until all the liquid evaporates.

Serve the cod on a bed of spinach with a squeeze of lemon juice. I usually eat with boiled rice.

I don't have a photo of the dish so I've just included a photo of the spinach I got online so you have an idea of how it turns out:

Merkin

Pan-fried sea bass with sizzled ginger, chilli and spring onion this evening.

Fried in a little oil until skin was just crisp. Then did the following:

Heat the remaining oil, then fry the ginger (cut into lengthway strips), garlic (3 cloves finely sliced) and chillies (2 red chillis sliced) for about 2 mins until golden. Take off the heat and toss in the spring onions. Splash the fish with a little soy sauce and spoon over the contents of the pan. Or you could use nam plah either. The flavours are beautifully delicate and don't compromise the flavour of the sea bass in any way.

sdp

baked pollock
this is a quick easy dish


6 fillets of pollock
1 onion finely chopped
3 bay leaves
25g butter
single cream to cover fish about 300ml-600ml
15g roux
salt and pepper to taste

melt butter in pan just large enough to take fish
fry onions till soft
put fish in pan and cook on each side for 1 min
season with salt/pepper
add bay leaves,
cover with cream and simmer with lid on for 5 mins
remove fish and keep warm
bring the cooking liquid to the boil and whisk in roux
add more seasoning if needed
coat the fish with sauce and serve
we have boiled potatoes and veg

this freezes well if you making dinners in advance
thaw out, and reheat in oven 180c for 10 to 20 mins

livinsane

Can I just take the liberty of linking the lovely fish pie from the cooking club:

http://www.boards.ie/vbulletin/showthread.php?p=65471065

I've made this countless times and it's the nicest fish pie I've tasted.

I don't add the potatoes, but add frozen sweetcorn and fresh parsley and serve with rice. The cherry tomatoes are the nicest bit so pile them on.

I usually use flounder, ling or whiting (trying to conserve fish stocks of popular species) but did it once with bass and it was shamefully amazing.

Merkin

I make seafood chowder and quite a bit it is always quite a crowd pleaser! I make this regularly using Kevin Dundon's recipe and have learnt over time that it is really a meal in itself so if serving when entertaining I'd watch the portion sizes as it's pretty substantial (as well as totally yum)! Here's the recipe:

http://www.kevindundon.com/duncanonSeafoodChowder.html

Swampy

I eat a lot of white fish. Mostly Haddock. I mainly coat it in seasoned flour and pan fry it in butter and olive oil.

I bought some ray recently and the recipe I used called for a butter, capers, parsley and lemon juice sauce. It was amazing. I'd say the sauce would work perfect for any white fish.

Here's the recipe http://www.bbcgoodfood.com/recipes/9078/ray-with-buttery-parsley-and-capers

Swiper the fox

I've always been a devotee of a good fish soup or stew, not talking Chowder here although I'm a big fan of that also. I hadn't made one in years and back then it was a very fiddly Bouillabaise recipe I followed. Anyway a couple of weeks ago I had a go by myself, the result is amazing, at least to me and my family. My wife is pregnant so I've not even used shellfish, I can't imagine how good it will be. The fish I used today was just cod and Monk, skinless boneless and without the annoying membrane.

I chopped some celery, garlic, peppers, onion, mushroom, 8 skinless tomatoes, I had dried lemongrass so put in 3 sticks(also used fennel in the past). Poured over a full bottle of wine and a pint of fish stock,tablespoon of curry powder also, brought to the boil and then into the oven for two hours at 140. Back onto the hob then and tossed the fish in for 10 minutes, squeezed a full lemon in for the last few.
Served with finely grated emmanthal cheese in the french style and crusty bread, liberal spinkling of chili flakes for myself.

The 3 kids loved it and they are all under 6.
I may have forgotten something but don't think so.

Anyway it is amazing, how could I improve on that??

Edit: Also had a big leek in there, chopped into fine rings.

Faith

Merged with 'ingredient of the week' thread.

Merkin

Swiper the fox wrote: »

Anyway it is amazing, how could I improve on that??

It sounds absolutely gorgeous. I take it you're looking for suggestions on what else would work? The change I would make is to add the juice of a lime rather than a lemon, only because you used so much lemongrass and I do think the two complement each other beautifully. A wee knob of ginger might have been nice too when adding the onions and garlic. It sounds lovely!

Minder

Valentine Warner did this recipe in the first series of What to Eat Now. Can be made with grey mullet or hake, or any other firm white fish.

Ingredients

Hake or grey mullet fillets, skinned and cut into chunks
olive oil
1 whole head of garlic, chopped in half
bashed coriander seeds
chopped onions
thyme
bay leaves
oregano
dried chilli
chopped tomatoes
juice of 1 orange
white wine
saffron
chunks of potato
chopped parsley

Instructions

Fry the garlic in some olive oil and add the coriander seeds, chopped onions, thyme, bay leaves, oregano, dried chilli and stir in some chopped tomatoes and the orange juice. Add some white wine and saffron and chunks of potato, season and cook until the spuds are ready and then add the fish fillets and
cook for a futher 6 minutes, add a dash of olive oil and sprinkle with chopped parsley to serve.

Merkin

Mr. Merkin cooks Salted Cod with Beer, Bacon and Cabbage for us periodically and it's really lovely. I think it's a Rick Stein recipe. Very simple to do but delicious

http://www.bigoven.com/recipe/140869/grilled-salted-cod-with-beer-bacon-and-cabbage

John Mason

we have done this recipe with cod and it works well:)

http://www.boards.ie/vbulletin/showthread.php?t=2056767782

huskerdu

roast cod with spicy chorizo pepperonata.

1 onion, sliced thinly
1 clove garlic
Chorizo ( as much as you like)
1 can tomatoes
2 red peppers

Fry onions and garlic gently until soft. Add slices of chorizo and fry for a few minutes. Add a can of tomatoes and the sliced peppers.
Season and add chilli ( as much as you like, but don't swamp the fish with heat.) Stew gently for 30 minutes with the lid off, stirring occasionally.

Smear butter in a dish. Add the cod and smear some butter on top.
Roast at 180 until cooked.

This is the sort of recipe that you can play with a lot.
You can leave out the chorizo ( but why would you do that ?).
You can replace the chilli with herbs.


I haven't had this is ages. Must do it soon.

I have just remembered that there is a post on white fish recipes at the moment. Maybe one of the mods should merge this in.