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THE SPECIES OF COD
Cod is the king of whitefish, a species over which wars have been fought and trading fortunes made for hundreds of years. Today, cod is as popular as ever. Salt cod remains a staple food in Portugal, Spain, Italy and Brazil, while fresh and frozen cod, is widely consumed throughout North America, Europe and Japan, where its flaky white flesh has an almost universal appeal.
Found throughout the North Pacific and North Atlantic, cod is the world’s second largest whitefish resource after Alaska pollock. In most years, cod landings average between 1.5 million and 2 million metric tons (compared to 3 to 4 million metric tons for Alaska pollock). The cod resource is far larger in the Atlantic, where catches are normally about four times higher than in the Pacific. If the quality is equal, for all practical purposes, the two species are identical from a culinary standpoint.
The Alaska fishery is by far the most important cod fishery in the Pacific. Alaska fishermen catch between 250,000 and 300,000 tons of cod each year, about 60% of which is caught by freezer longliners and the rest by trawlers and pot boats. Factory trawlers produce FAS (frozen-at-sea) fillets, while shore plants in Alaska produce frozen fillets.
Off the West Coast, where Pacific cod is often called “true cod” or “gray cod” or “P-cod,” less than 1,000 tons of cod are caught each year as a bycatch in the trawl fisheries for rockfish and flatfish.
While almost all the West Coast cod catch is marketed as fresh fillets, the Alaska catch is almost always frozen, although some fresh cod fillets are air freighted from Alaska to markets in the "Lower 48", where cod is a favorite fish.
There can be significant quality differences with cod, depending upon the time of the year the fish is caught. In the spring, for example, when cod are feeding heavily on small, oily fish like capelin, their flesh is noticeably softer. Quality is also a function of how the fish was handled. As a rule, the best fresh cod comes from short trips on boats that gut, bleed and ice their fish. The best frozen cod is normally FAS (Frozen At Sea) fillets. Be aware, though, that how a fish was caught and processed is not a guarantee of quality.
Large quantities of imported frozen cod fillets are sold in the U.S. each year. In 1998, for example, more than 30,000 tons of cod fillets were imported, with Iceland the leading supplier followed by Canada, Norway, Russia and China. While most of these imports are single-frozen, increasing volumes of double-frozen fillets are also imported. Except for the case of China, which produces only double-frozen cod since the country has no cod fishery, imported cod fillets can be either single or double frozen. Although they can be very good quality, double-frozen cod fillets sell at a significant discount to single frozen, so relying on country-of-origin alone to distinguish between single and double-frozen product is a mistake. Before the development of freezers, most cod was salted.
Even today, the market for salted cod, which is called bacalao, is very large in countries like Brazil, Portugal, Spain and Italy. Traditionally, cod was the fish of choice for fish blocks that are used to make fish sticks and fish sandwiches at fast-food restaurants. As cod prices have increased, however, Alaska pollock has replaced cod in these applications.
A good read: COD by Mark Kurlandsky. The book reveals the importance of cod in history that changed the world.

Baked cod greek-style  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:25 minutes

1 lb (454 g) cod fillets, thawed
3 tbsp (45 mL) all purpose flour
2 tbsp (30 mL) olive oil
1 cup (250 mL) crumbled feta cheese
(about 1/4 lb/125 g)1 onion, chopped
3 cloves garlic, minced
1 sweet green bell pepper, chopped
1 can (19 oz/540 mL) tomatoes, (undrained)
1/2 cup (125 mL) pitted black olives
1/2 tsp (2 mL) dried oregano
1 pinch hot pepper flakes
1 pinch granulated sugar
2 tbsp (30 mL) minced fresh parsley
Salt and pepper

Baked cod greek-style

Preparation:

Cut cod into serving-size portions. Pat dry. Dredge lightly in flour. In large skillet, heat half of the oil over medium-high heat; brown cod lightly on both sides and arrange in 8-inch (2 L) square baking dish. Sprinkle with feta.

Pour remaining oil into skillet; cook onion, garlic and green pepper, stirring, until softened, about 4 minutes. Add tomatoes; crush with fork and stir in olives, oregano, pepper flakes and sugar. Bring to boil, reduce heat to medium-low and simmer, stirring often, until thickened, about 10 minutes.

Add parsley, and season with salt and pepper to taste; spoon over fish. (Dish can be made ahead, cooled, covered and refrigerated for up to 8 hours. Add 5 minutes to baking time.) Bake uncovered in 375°F (190°C) oven for about 15 minutes or until bubbly.

Beer-batter cod fillets  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:20 minutes

1 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon dried dill weed
3/4 cup beer
1/2 cup milk
2 eggs
6 5-ounce boneless cod fillets
1 teaspoon fish seasoning
2 quarts vegetable oil for frying .

Beer-batter cod fillets

Preparation:

In a large bowl, mix together flour, salt, baking powder, and dill. Add beer, milk, and eggs; mix well. Season cod fillets.
Place fillets in batter mixture, coat well.
Heat deep fryer to 375 degrees F (190 degrees C). Place fish in hot oil, and fry until golden brown.
Cook fish in batches to maintain oil temperature

Cod and potato chowder  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes

3 ounces salt pork, diced
8 ounces chopped onion
1 clove minced garlic
1 bay leaf
1/4 teaspoon thyme
2 parsley stems
1/2 teaspoon saffron
1 pound diced potatoes
1 quart fish stock
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup milk
1 1/2 pounds boneless cod
1 tablespoon parsley

Cod and potato chowder

Preparation:

In a suitable soup pot, cook the salt pork until lightly brown. Stir in the onion, garlic, bay leaf, thyme, parsley stems, and saffron. Cook over low heat for 5 minutes. Add the potatoes and fish stock. Season with salt and pepper. Bring to a boil and simmer for 30 minutes.
A few minutes before serving, cut cod into cubes and add to soup. Simmer for 5 minutes. Add milk and parsley. Heat before serving.

Cod fillets florentine  Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:30 minutes

3 pounds cod fillets
1 teaspoon salt
1/4 teaspoon white pepper
1/2 cup white wine
1 1/2 pounds cleaned spinach
2 cups Mornay sauce
1/2 cup grated Swiss cheese

Cod fillets florentine

Preparation:

Bone and skin the fillets. Cut into 8 equal portions. Arrange in a buttered baking pan. Season with salt and pepper. Pour the wine over. Cover with foil, and bake at 350 F (180 C) until flaky.
Blanch the spinach in salted boiling water. Drain and squeeze out excess of water. Mix a small amount of sauce into spinach. Spread the bottom of an oven proof serving dish with chopped spinach.
Arrange the fish on top, and pour the remaining sauce over. Sprinkle with cheese, and brown under a broiler.

Cod fillets orientale  Print Recipe

Serves: 2

Preparation time: 20 minutes

Cooking time:20 minutes

2 6-ounce center-cut fresh cod fillet, boned and skinned
1/2 teaspoon salt
1/8 teaspoon ground white pepper
1 tablespoon flour 2 tablespoons olive oil
1 medium onion, peeled and sliced
1 medium jalapeno pepper, sliced across
2 tablespoons slivered ginger
2 tablespoons soy sauce
1 tablespoon lemon juice
1 English cucumber, peeled, cut lengthwise and sliced across
Garnish: thyme sprigs

Cod fillets orientale

Preparation:

Heat oil in a non-stick frying pan. Season cod fillets with salt and pepper. Dust with flour. Fry cod fillet over medium-high heat until browned on one side, (about 4 minutes). Transfer cod fillets to a plate. Set aside.
Preheat oven to 400 degrees.
Add onion, jalapeno pepper and ginger to skillet. Stir-fry for 2 minutes over medium heat. Add cucumber slices. Mix well. Stir in soy sauce and lemon juice. Place cod fillets on top of vegetables. Spoon some juice over fish. Bake for 10 to 12 minutes. Arrange on warm plates. Garnish with a thyme sprig.

Cod fritters  Print Recipe

Serves: 5

Preparation time: 20 minutes

Cooking time:30 minutes

1 pound salt cod, desalted
4 large eggs
1/4 cup minced fresh flat leaf parsley
1 large clove garlic, minced
1 tablespoon finely chopped onion
4 tablespoons mayonnaise
pinch cayenne
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups dried breadcrumbs
flour for dredging
8 cups canola oil .

Cod fritters

Preparation:

Bring a large pot of water to a boil and then reduce the heat so that the water is simmering. Add the salt cod and cover tightly. Turn off the heat and let the cod sit until the fish can be pulled apart with a fork but is still moist, 10 to 15 minutes.
Remove the fish from the water. When cool enough to handle, remove any bones and break up the fish.
Put the fish in a food processor and process until uniformly mashed. Add 2 of the eggs and process until well incorporated and the mixture is fluffy. Transfer the mixture to a bowl and stir in the parsley, garlic, onion, mayonnaise, cayenne, salt and pepper.
Gradually add 1/3 to 1/2 cup of the breadcrumbs and mix them in; stop adding when the mixture is stiff. Moisten your hands and shape the mixture into small disks about 2 1/2 inches wide and 1 inch thick.
In a bowl, beat the remaining 2 eggs; put the flour on one piece of waxed paper and the remaining breadcrumbs on another.
Dredge the disks in the flour, dip in the beaten egg, and roll in the breadcrumbs. Refrigerate for 30 minutes.
Heat the oil in a deep fryer or a deep stockpot to 375 degrees. Deep fry the fritters, a few at a time, until deep golden brown. Drain the fritters on paper towels.
Serve with tomato sauce, mayonnaise or tartar sauce.

Cod with vegetables and aioli sauce  Print Recipe

Serves: 4

Preparation time: 1 hour

Cooking time:40 minutes

Cod
1 600g cod fillet, with trimmings and bones kept
100g of coarse sea salt
Aioli
1 baking potato
1/2 head of garlic
3 free-range eggs
35ml of extra virgin olive oil
salt
pepper

Stock
1 fennel, sliced into 8 wedges with tops removed for stock
1 leek, finely chopped
500g of carrots, peeled and sliced into thick chunks, peel set aside for stock
250g of green beans, ends trimmed
1 head of broccoli, cut into large florets
2 courgettes, sliced into thick chunks
1 large onion, finely chopped
4 celery sticks, peeled and sliced into thick chunks, peel set aside for stock
6 sage leaves
2 sprigs of fresh thyme, finely chopped
1 bay leaf
1 tsp of salt
1 pinch of black peppercorns
1.5l of mineral water
1 1/2 heads of garlic

Cod with vegetables and aioli sauce

Preparation:

1.For the aioli sauce, bake the potato in the oven at 180˚C/gas mark 4 until cooked through
2.Meanwhile, start on the stock. Fill a large saucepan up with the 1.5 litres of mineral water and place the vegetable trimmings (fennel tops, carrot peel, celery peel) into the pan
3.Rinse the fish trimmings and bones under cold water and add to the pan with the herbs, black peppercorns, salt, halved onion, leek and 1 1/2 of the garlic heads, sliced open. Cover the pan and simmer on a very low heat
4.After 20 minutes, cook each vegetable one by one in the stock until tender. Set aside the vegetables once cooked, leaving the stock to simmer
5.To prepare the cod, slice the cod into four chunks. Sprinkle a tray with coarse salt and lay the fish on top, sprinkle with more salt to cover the fish. Place in the fridge for half an hour
6.Remove the potato from the oven and scoop out the flesh. Place the 1/2 a head of garlic in a pestle and mash with a mortar. Then, add the flesh of the potato, 2 tablespoons of the stock, an egg yolk, and keep on crushing the mix with the mortar
7.Once smooth, start to incorporate the olive oil incrementally, like you would do for a mayonnaise. Season to taste and set aside
8.Poach the cod chunks in the broth on a very gentle simmer. Add all the vegetables into the broth after 5 minutes of cooking
9.Serve the cod with the vegetables and drizzle with the aioli sauce

codfish acras  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:15 minutes

1/2 lb (250 g) Salted codfish - flaked
1/2 cup water
1 cup (120 g) flour
1 teaspoon chopped fresh thyme
2 scallions, chopped
1/2 teaspoon Scotch Bonnet chile, minced
1 teaspoon garlic, minced
1 tablespoon chopped parsley
1/4 teaspoon Ground allspice
1 tablespoon white vinegar
2 eggs
1/2 teaspoon baking soda
Corn oil - for frying





codfish acras

Preparation:

Soak the salted cod fish in cold water for 12 hours.
Cook in simmering water for 5 to 6 minutes. Let cool and clean, debone and flake the fish.

In a mixing bowl , mix the flour and water to from a paste.
add the fish, scallions, Scotch Bonnet chile, garlic, onion and seasoning.
add the egg yolks and vinegar
just before cooking, add baking soda and beaten egg whites.
Meanwhile, heat 2 inches of corn oil to 350 to 375 degrees in a heavy cast-iron pot or deep fryer. Drop the acras into it by the teaspoonful. Fry until they are light brown, turning once. When done, remove with a slotted spoon and drain on paper towels.
Serve the accras as soon as they are ready with lemon wedges and curried mayonnaise sauce.

Codfish cakes  Print Recipe

Serves: 6

Preparation time:30 minutes

Cooking time:30 minutes

1 cup chopped onions
1 tablespoon butter
2 pounds cooked codfish
3 cups cooked potatoes, cut up (about 3 medium potatoes)
1/2 teaspoon salt
1/4 teaspoon white pepper
2 eggs
1 teaspoon prepared mustard
1 teaspoon Worcestershire
3 tablespoons parsley
1 cup seasoned bread crumbs
1/3 cup olive oil
2 tablespoons butter

Codfish cakes

Preparation:

Melt butter in a frying pan. Add onion and sauté for 5 minutes over low heat. Chop potatoes coarsely. Flake the cod flesh. Combine potatoes, salt and pepper, onion, eggs, mustard, Worcestershire sauce, and parsley.
Add the flaked fish and blend well. Spoon the mixture onto a baking sheet and smooth it over. Chill.
Shape the mixture into 12 round cakes. Coat the cakes with breadcrumbs.
Heat half of oil and butter in a skillet, and brown the cakes on both sides about 4-5 minutes per side.

Deep-fried cod patties  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:30 minutes

1 pound salted cod
1 pound mashed potatoes
1 tablespoon parsley
1 teaspoon dry mustard
1/4 teaspoon white pepper
2 beaten eggs

Deep-fried cod patties

Preparation:

Soak the cod in cold water for 12 hours. Drain and poach, starting with fresh cold water. Simmer for 15 minutes or until fish becomes flaky. Drain and flake the fish. Combine with the remaining ingredients.
Shape into patties, allowing two per person.
Deep fry at 375 F (190 C) until brown. Arrange on a serving platter and serve hot.
Note: use any leftover fresh or salted codfish for this recipe. Serve with a sauce.

Marinated cod fillet with corn pudding  Print Recipe

Serves: 4

Preparation time:40 minutes

Cooking time:40 minutes

Serves 4

1-2 1/2 pound cod fillet, with skin
5 teaspoons coarse salt
1 teaspoon freshly ground white pepper
3 tablespoons chives
1/4 cup fresh flat leaf parsley
3 tablespoons fresh cilantro
1/4 cup olive oil, plus more for sautéing
2 teaspoons unsalted butter, cut into bits

Corn pudding (recipe follows)
Red Pepper Coulis (recipe follows)

CORN PUDDING
serves 4
4 cups frozen corn
1/2 cup low sodium chicken stock
coarse salt
freshly ground black pepper
1 tablespoon cornmeal, toasted
4 tablespoons unsalted butter


Red Pepper Coulis:

1 sweet red pepper
1 tablespoon olive oil
1 small onion, chopped
1 large clove garlic, minced
1/2 cup tomato juice
1 tablespoon white wine
2 teaspoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper

Marinated cod fillet with corn pudding

Preparation:

Season cod with salt and pepper. Wrap in plastic wrap, and refrigerate overnight.
In blender or food processor, combine chives, parsley, cilantro, and olive oil until thick and paste like. Remove cod from plastic wrap. Pat with paper towel to remove excess salt and moisture. Cut cod into four portions. Transfer to baking dish, and coat with marinade. Cover with plastic wrap, and refrigerate 3 to 4 hours. Heat oven to 350 degrees.
Heat a large sauté pan over high heat. Add olive oil to coat pan. When it is hot, add cod. Shake pan to be sure fillets do not stick. Add butter, a little at a time, shaking pan so butter slides under cod and combines with oil. Sauté until browned.
Transfer to oven, and roast until just cooked through, 4 to 5 minutes. Serve immediately over corn pudding. Garnish with red pepper coulis.

CORN PUDDING
serves 4
Place corn in small saucepan; add stock. Heat over medium heat, and cook, stirring frequently and pressing with the back of a spoon, until reduced, about 5 minutes. Season with salt and pepper. Add cornmeal. Whisk in butter and continue to cook, until melted and heated through.

RED PEPPER COULIS:

Grill or broil red pepper until blackened all over, about 20 minutes. Let cool. Peel, halve and seed; chop and set aside. In nonstick skillet, heat oil over medium heat; cook onion and garlic until golden, 5 minutes. Add lemon juice, wine, roasted pepper, basil, salt and pepper; bring to boil. Reduce heat; simmer for 3 minutes. Purée in blender or food processor.

SOURCE
Martha Stewart Living Television

Mediterranean fillets of cod  Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:30 minutes

1/2 cup oil
8 ounces fresh fennel cut into small wedges
10 ounces tomatoes
2 cloves crushed garlic
1 teaspoon saffron
1/4 teaspoon cumin
1/4 teaspoon ground coriander
6 7-ounce cod fillets
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup seasoned breadcrumbs
1 cup dry white wine
Garnish with dill sprigs
6 lemon wedges

Mediterranean fillets of cod

Preparation:

Heat the oil in a saute pan. Stir in the fennel and cook over low heat for 10 minutes. Peel tomatoes, remove seeds, and chop. Add the tomatoes, garlic and saffron to the fennel. Season with cumin and coriander. Simmer for 20 minutes.
Arrange the fish fillets in a buttered baking dish. Season with salt and pepper. Cover with breadcrumbs. Pour the wine over and cover with the sauce.
Bake for 10 minutes at 400 F (205 C). Transfer the fillets onto serving platter. Simmer sauce to reduce. Coat with the sauce.
Garnish with dill and lemon wedges.

Pan-seared cod fillets in white wine and tamato basil sauce  Print Recipe

Serves: 4

Preparation time:15 minutes

Cooking time:20 minutes

For the White Wine Tomato Basil Sauce:
• 2 tablespoons olive oil
• 1/4 teaspoon crushed red pepper flakes
• 3 large cloves garlic, finely minced
• 1 cup Marinara sauce or tomato sauce
• 1 cup diced peeled tomatoes
• 1/4 cup dry white wine
• 1/2 cup fresh basil, finely chopped
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon fresh lemon zest
• salt to taste
• 1 teaspoon granulated sugar
• 1/4 teaspoon fresh ground black pepper
• For the Cod:
• 2 tablespoons olive oil
• 4 - 6 ounce fillets fresh cod
• Salt and pepper

Pan-seared cod fillets in white wine and tamato basil sauce

Preparation:

For the White Wine Tomato Basil Sauce:
1. Heat oil in a large saute pan over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant. Add the tomato sauce, diced peeled tomatoes and the white wine. Cook 9 to 12 minutes, stirring over low heat. Stir in the basil, lemon juice, lemon zest, salt, sugar, and pepper and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed.
For the Cod:
1. Heat oil in a large saute pan over medium heat. Pat the cod dry with paper towels. Then season both sides of cod with salt and pepper.
2. Place cod in the oil and cook until golden brown, about 3 minutes. Carefully flip the cod over and continue cooking for another 3 to 4 minutes, OR until it's cooked through.
3. Pour the white wine tomato basil sauce over the cod, let the sauce warm up for a minute, then remove from heat and and serve at once.

Provencale salt cod and potato puree  Print Recipe

Serves: 6

Preparation time:30 minutes

Cooking time:40 minutes

1 pound salt cod, desalted
2 medium onions, quartered
7 large cloves garlic (3 halved, 4 minced)
2 bay leaves
12 ounces potatoes
2/3 cup milk
3/4 cup extra virgin olive oil
3/4 teaspoon coarse salt ground black pepper to taste

Provencale salt cod and potato puree

Preparation:

Heat the oven to 375 degrees.
Oil a small (4 cup) gratin dish. In a saucepan, combine 2 quarts water with the onions, the halved garlic and bay leaves. Bring to a boil, reduce to a simmer, add the salt cod, and cover the pot tightly. Turn off the heat and let the fish sit in the water 10 to 15 minutes. Remove from the water and set aside the water for cooking the potatoes. When the fish is cool enough to handle, pick out any bones and remove any skin. Flake the fish. Transfer to a food processor.
Simmer the potatoes until very tender. Drain the potatoes and mash. Add 1/3 cup of the milk and 1/4 cup of the olive oil to the potatoes and combine well. In a saucepan, heat another 1/4 cup of the olive oil over medium-low heat and add the minced garlic. When garlic begins to sizzle, remove pan from heat. Add the garlic and oil, along with the the salt, to the salt cod in the processor.
Combine the remaining 1/3 cup of milk and 1/4 cup oil and add to processor in slow stream. Continue to process until fluffy.
Add the salt cod purée to to the potato mixture and combine well. Season with pepper.
Spoon the mixture into the gratin dish, drizzle with 1 to 2 tablespoons olive oil, and bake until the top begins to brown. Serve hot.

Roasted cod with parma ham and fresh sage  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:25 minutes

6 4 to 5 ounce cod filets
6 fresh sage leaves
6 paper thin slices Parma ham
1/2 head of Savoy cabbage
1 medium onion
3 tablespoons vegetable oil
1 tablespoon ground coriander
to taste, coarse salt and pepper
2 tablespoons chopped fresh parsley
3 tablespoons flour
1 1/2 teaspoons cracked black pepper
1 cup dry white wine
1/2 cup blanched, finely diced carrot
grated zest of one lemon
juice of one lemon
1 cup chicken stock
1 tablespoon butter
1 tablespoon minced fresh sage

Roasted cod with parma ham and fresh sage

Preparation:

Pat the cod dry. Place a sage leaf in the center of the top of each piece. Wrap a slice of ham around the fish, leaving sides uncovered, and stick a toothpick into the ham at the point where it meets to hold it in place. Cover and refrigerate until ready to cook.
Wash, dry and core cabbage, keeping it in one piece. Lay the cabbage, cut side down, on a clean, flat work surface. Using a very sharp knife, slice the cabbage lengthwise, into very fine shavings. Set aside. Peel and finely dice onion.
Heat 1 tablespoon of oil in large saute pan over medium heat. Add the onion and saute until slightly brown. Add the cabbage and coriander and toss to coat. Lower heat and saute until just softened. Season to taste with salt and pepper and stir in parsley. Remove from heat. Partially cover and keep warm.
Heat remaining 2 tablespoons oil in non stick pan. Lightly dust fish with flour and cracked pepper. Lay the cod into the pan, top down. Sear for 3 minutes. Turn and sear on other side until just rare in the center. Using a slotted spatula remove to a warm platter.
Place a piece of paper over to keep warm. Add the wine, carrot and lemon zest and juice to the same pan over medium-high heat.
Cook, stirring occasionally until pan is almost dry. Add the stock and butter. Bring to a boil and cook, stirring constantly until slightly thickened. Stir in minced sage and season to taste with salt and pepper. Remove from heat.
Place equal portions of cabbage in the center of each of 6 warm plates. Set a piece of cod in the center of each, carefully removing the toothpick. Return sauce to high heat and quickly bring to a boil. Remove from heat and spoon equal portions over the top of each piece of cod. Serve immediately.