James Beard's New Fish Cookery - James Beard [29]
BROILED CODFISH
Broil either steaks or fillets according to the directions on pages 9–10.
BROCHETTES OF COD ITALIAN
Cut 2 to 3 pounds of cod into small cubes about 11/2 to 2 inches square. Alternate them on skewers with mushroom caps. Sprinkle them with salt and freshly ground black pepper, dip in flour, brush with butter or egg yolks, and roll in crumbs. Then sauté them quickly in oil or butter according to the Canadian cooking theory (page 10) or until they are nicely browned on all sides. Serve with a rich tomato sauce (page 23) and risotto.
SAUTÉED COD
Either steaks or fillets may be used. Follow the directions on page 10. Serve with your favorite sauce.
COD SAUTÉ, INDIAN STYLE
1 large onion, chopped
1/3 cup olive oil
1 clove garlic
Freshly ground black pepper
Sweet basil
1 large eggplant, peeled and diced
11/2 cups rice, cooked
6 to 8 tomatoes, peeled, seeded, and chopped
Salt
2 pounds cod fillets
Flour
Curry powder
Butter or oil
Tomato sauce or parsley butter
Heat the olive oil and sauté the onion. Add the garlic and tomatoes. Season to taste with salt, pepper, and basil. Cook for 10 minutes and add the eggplant. Cover and cook for 20 minutes, or until the eggplant is tender and the tomatoes cooked down.
Cut the cod fillets into strips 2 inches wide and roll them in flour and curry powder. Sauté them quickly in butter or oil according to the Canadian cooking theory (page 10).
Make a ring of the rice on a large platter, heap the fish in the center, and make a border of the tomatoes and eggplant. Serve with a tomato sauce (page 23) flavored with more curry powder, or parsley butter (page 33) with curry added.
CODFISH STEAKS IN WINE
4 cod steaks, 1 inch thick
Salt
Freshly ground black pepper
11/2 cups white wine
6 tablespoons butter
Chopped parsley
Lemon slices
Arrange the steaks in a baking dish, season to taste, and cover with white wine. Let them soak in the refrigerator for several hours.
When ready to cook, dot the steaks heavily with butter and bake at 425° according to the Canadian cooking theory (page 8). Baste often during the cooking process. Sprinkle with chopped parsley and garnish with lemon slices. Serve with small artichoke hearts and fresh peas.
BAKED COD
Cod may be baked in any of the ways given for striped bass or halibut (see pages 269 and 125).
BAKED STUFFED COD
1 whole cod (2 to 4 pounds)
Lemon
6 green onions, chopped
1/4 cup minced celery
1/4 cup minced green pepper
5 tablespoons butter
11/2 cups bread crumbs
1/2 pint oysters and liquor
1/2 cup chopped parsley
1/4 teaspoon freshly ground black pepper
1 teaspoon salt
1/2 teaspoon thyme
Butter or bacon fat
Clean and split the fish. Rub the interior with lemon.
Sauté the onions, celery, and green pepper in butter until just tender. Add the crumbs, the oysters and their liquor, and cook for 3 or 4 minutes. Add the parsley and season to taste with salt, pepper, and thyme. Stuff the fish with this mixture, secure it with toothpicks and string, and place it in an oiled baking dish. Season with salt and pepper, dot with butter or bacon fat, and bake at 425° according to the Canadian cooking theory (page 8).
Serve with lemon butter (page 31) or with sauce béchamel (page 23) to which you have added onion and parsley.
NEW ENGLAND TURKEY
This is one of the truly authentic American dishes.
Clean and split a whole cod and stuff it with your favorite bread stuffing. Sew it up or secure it with toothpicks and string. Arrange it in an oiled baking dish in an S-shaped design. Cover with strips of salt pork from head to tail and bake at 425° according to the Canadian cooking theory (page 8). Baste with the pan juices during the cooking.
Remove to a hot platter, garnish with plain boiled potatoes and green peas, and serve with an egg or parsley sauce (both page 24).
COD IN THE FASHION OF THE BAKER
For this recipe