Mark Bittman's Quick and Easy Recipes From the New York Times - Mark Bittman [40]
2. Scatter the washed leeks over the bottom of an ovenproof casserole. Mix with the wine or stock, salt, pepper, and mustard. Top with the fish; sprinkle the fish with salt and pepper. Cover the casserole and put it in the oven.
3. Bake for 10 to 15 minutes, or until a thin-bladed knife meets little or no resistance when inserted into the thickest part of the fish. Uncover and serve the fish with the leeks and pan juices spooned over it.
COD CAKES WITH GINGER AND SCALLIONS
MAKES 4 SERVINGS
TIME: 1 HOUR
BETWEEN YOUR FAVORITE crab cake and a box of frozen fish sticks lies a world of crisp, easily produced fish cakes that make for great weeknight eating. In addition to fish, they all have two elements in common: something to “bind” the cake as it cooks and a fair amount of seasoning.
My favorite way to hold fish cakes together is to mix the flaked meat with mashed potatoes, about three parts fish to one part potato. If you begin with a mild fish, like cod, the flavorings can be as adventuresome as you like. My preferred combination is a hefty dose of ginger and cilantro, spiked with a bit of hot red chile. The result is a zingy cake that needs nothing more than a squeeze of lime.
1 baking potato (about ½ pound)
Salt and freshly ground black pepper
1½ pounds cod or other mild, delicate white-fleshed fish fillet
1 tablespoon minced peeled fresh ginger
½ cup minced fresh cilantro, plus more for garnish
1 small fresh or dried hot red chile, minced, or ¼ teaspoon cayenne, or to taste
2 teaspoons peanut or vegetable oil
Lime wedges for serving
1. Boil the potato in salted water to cover until it is tender but not mushy, 30 to 40 minutes.
2. Meanwhile, put the fish in a skillet that can later be covered. Add water to cover, salt the water, and bring to a boil over high heat. Cover, turn off the heat, and set a timer for 10 minutes. Use a slotted spoon to transfer the fish to a bowl.
3. When the potato is done, peel it and mash it with the fish. Add the ginger, cilantro, and chile along with some salt and pepper to taste and work the mixture with your hands until it is well blended. Shape into 8 equal burger-shaped patties.
4. Preheat the broiler and set the rack about 4 inches from the heat source. Brush the patties on both sides with the oil, then place on a nonstick baking sheet. Broil carefully until nicely browned on top, then turn and brown on the other side. Sprinkle with more cilantro and serve hot, with lime wedges.
VARIATIONS
Panfried Fish Cakes
Increase the oil to ⅓ cup, or more if necessary. Heat about inch oil in a large skillet over medium-high heat. When it is hot (a pinch of the fish mixture will sizzle immediately), add the cakes. Cook, turning once, until brown on both sides, about 10 minutes total.
• Substitute minced garlic, shallot, scallion, or onion for the ginger and parsley for the cilantro.
• Season with a grating of nutmeg or a teaspoon or more of curry powder (in place of the seasonings in the original recipe).
• Add ¼ cup or more sour cream and a little butter to the potato as you mash it.
• Add minced yellow or red bell pepper to the mix.
• Serve with mayonnaise or tartar sauce, Worcestershire sauce, or any other condiment.
COD WITH CHICKPEAS AND SHERRY
MAKES 4 SERVINGS
TIME: 30 MINUTES
AN ANDALUSIAN DISH with a sweet, aromatic sauce. Do not use canned chickpeas here.
3 tablespoons olive oil
2 cod fillets, each about 1 inch thick (about 1½ pounds total)
Salt and freshly ground black pepper
4 cups cooked chickpeas, with their liquid
¾ cup sherry, preferably amontillado
2 tablespoons minced garlic
Chopped fresh parsley for garnish (optional)
1. Preheat the oven to 300°F. Put 1 tablespoon of the oil in a nonstick skillet large enough to hold the cod in one layer (cook in batches if necessary, but undercook the first batch by about a minute, as it will remain in the oven longer); turn the heat to medium-high. When the oil is hot, add the fish, shiny side (where the skin was) up. Cook,