HOME
Jerry's Recipes

Easy

Poached & Steamed Cod

IN NORWEGIAN, 'TORSK'. Cod is king of ocean white fish. Mild flavor. Few bones. Ultra-simple to prepare and cook. Virtually no waste. And you can serve cod alone or with a variety of sauces (simple sauces included below plus links to several more).

CodFresh cod fillets only need to be rinsed in fresh water (your fishmonger will have cleaned and skinned the fish). Thaw frozen cod fillets overnight in the refrigerator or, to speed thawing, put fillets under cold running water. Plan for about six ounces per serving.

Poach or steam cod either as whole fillets or as serving-size pieces. I prefer serving-size pieces because they're easier to handle.

Both poached and steamed cod turn out about the same except that poached fish will be wet when removed from the pan. Pat it dry with paper toweling before serving.

How can you fail?  By overcooking. Remove fillets from the pot before they're done (they should flake slightly but not be falling apart). Fillets will continue cooking even after removal. Do not overcook!

KeyWater for poaching. Simply use salted water. Or boost flavor the Scandinavian way by adding 5-6 peppercorns, 5-6 whole allspice berries, a bay leaf, and a tablespoon or so of vinegar to the water. If you use such extras, simmer the mixture for 10-15 minutes before adding fish.

KeySauce. Cod cooked by poaching or steaming is, well, plain white and seems to cry out for a sauce or dressing (recipes below). If you want some color for your fish or sauce, sprinkle with paprika and serve with sliced cucumbers and tomato wedges.


Simple Poached Cod
1
Bring to boil a pot or pan of water (use enough water to allow room for cod pieces to float freely)
2
 Add about a tablespoon of salt and return to very low boil, uncovered
3
 Drop fillets into water and cook gently for 5 to 6 minutes; to help prevent overcooking, turn heat off after the first couple of minutes
4
 Remove fillets with a slotted spoon or spatula and place on a sheet or two of paper towels; pat dry


Poached Cod, version 2
1
 In large skillet, heat 1 tablespoon butter and sauté 1 finely chopped small onion 3-5 minutes
2
 Add 1/4 cup water and 1/4 cup dry white wine; bring to boil with a dash of salt and a few peppercorns
3
 Add 1 pound cod fillets in serving-size pieces, reduce heat and simmer, covered, until fish flakes easily (6-10 minutes). Once again, don't overcook.


HINT: Use poaching liquid to make a sauce (below) for fish, boiled potatoes, peas, etc.


Steamed Cod
1
Bring to low boil a small amount of water in a pot suitable for holding a steamer basket
2
Put fillets on steamer basket, set into steamer pot above water level, and place cover on pot
3
Steam fillets for 5 to 6 minutes (check for doneness at 4 minutes or so)
4
 Remove fillets from steamer basket


~ Simple Butter Sauce
Melt 1-2 tablespoons unsalted butter per serving; pour over servings at table and
season with salt and ground black pepper


~ Butter & Caper Sauce
1
Put into pan, raise heat to medium, and cook until wine is reduced by half
  • 1/2 cup (4 oz) dry white wine
2
Add and continue heating until butter is melted
  • 4 tablespoons unsalted butter
3
Remove from heat and stir in
  • 1 tablespoon capers, drained and chopped
  • 1/4 tsp caper brine
  • 1 tsp fresh parsley leaves, chopped fine
  • Salt and ground black pepper


~ Poaching Water Sauce
1
Strain poaching liquid into a measuring cup, then add half-and-half to bring amount to 3/4 cup (6 oz)
2
 In small skillet, melt 1 tablespoon butter, stir in 1 tablespoon flour, then cook while stirring for 1-2 minutes
3
 Slowly stir in reserved liquid and cook until sauce thickens. Season with salt and pepper.


Prefer fried cod? Try this spicy fish rub:
Combine ingredients in a small bowl. Rub mixture on both sides of cod fillets. Then fry fillets a couple of minutes on each side.
  • 1-2 garlic cloves, minced
  • 1 tablespoon red or white wine vinegar
  • 1 tablespoon olive oil
  • 1/2 tsp paprika
  • 1/4 tsp ground cumin
  • sprinkling of chile pepper flakes (or to taste)

More sauces for your fish:

rainbow

© 2002-2012  All rights reserved.
www.cybershingle.com/recipes/