Nothing Generic About This Fish

STORY AND PHOTOGRAPHY BY NATALIE FINDLAY

Greek Style Cod with Tomatoes

rom over-fishing to only being thought about when serving fish and chips, cod has more to F offer to your weekly menu.

It can be baked, broiled, poached, sautéed, steamed, roasted, and of course, fried. This chameleon of a fish can be flavoured with a variety of combinations from a pinch of sea salt and a splash of lemon to stronghanded blackened seasonings. Cod has a light taste and delicate, flaky texture.

There is another fish out there that is a cod “trickster” - Black Cod. This fish is not Codfish but another mouthwatering fish, whose name is Sablefish. It has the highest omega-3 content of any white fish, and higher than many species of salmon. Black Cod has a silky texture and rich, buttery flavour. Greek Style Cod with Tomatoes

Serves 2

1 Tbs (15 mL) olive oil 200 g tomatoes 1 tsp oregano 1 tsp thyme 4 cloves garlic ¼ cup (60 mL) white wine ¼ cup (60 mL) fish stock 450 g cod To taste salt and pepper 1 can chickpeas ½ tsp capers 75 g feta cheese Parsley, for garnish

1. In a large oven safe pan, heat olive oil. Add the tomatoes and gently sauté over medium to medium-low heat for 4 minutes. 2. Add the oregano, thyme and garlic and continue to cook another 4 minutes. 3. Add the white wine and stock. 4. Season the cod with salt and pepper and place in the pan. Add the chickpeas and top with the capers. 5. Place in the oven at 375º F for 8 - 10 minutes, depending on the thickness of your cod. Remove from oven and serve with chunks of briny feta and a sprinkling of parsley. Cool, and refrigerate until chilled and set. This can be made up to two days ahead.

Fresh Cod on a Bed of Onion and Potatoes

Fresh Cod on a Bed of Onion and Potatoes

Serves 2

1 large onion, sliced thin 2 bay leaves 4 cloves garlic 2 tsp ground thyme 1 tsp paprika ¼ cup (60 mL) white wine ¼ cup (60 mL) fish stock (or veg stock) 1 potato, sliced 5-6mm thick 450 g cod 2 Tbs (30 mL) olive oil To taste salt and pepper

Codfish and Eggs

1. Preheat oven to 350º F. 2. In an individual or family size pan, cover the bottom with the onions and season with salt and pepper. Tuck in the bay leaves and garlic cloves. Add thyme and paprika. 3. Pour the wine and stock into the pan. 4. Add a layer of potatoes on top of the onions and season with a little salt, pepper, and thyme. Season the cod with salt and pepper and place on top of the potatoes. Drizzle everything with olive oil. 5. Cover and place in the oven and cook 20 minutes or until the potatoes are soft and the fish is cooked through. Remove bay leaves. 6. Serve with a side salad and a crusty bread to sop up the juices.

Codfish and Eggs (Bras Style)

(Uses salted cod) Serves 2

70 g salt cod Oil for frying 1 small potato, matchstick size slivers 1½ Tbs (22 mL) olive oil 1 small onion, thinly sliced 3 cloves garlic, thinly sliced 1 bay leaf 1 tsp thyme To taste salt and pepper 2 eggs 3 yolks Olives, for garnish

1. Fill a glass bowl with fresh cold water and add the salt cod, cover and refrigerate. Change the water every 6 hours for 24 to 36 hours. This should

Black Cod

remove the excess salt from preserving. 2. Cook cod in water for 10 minutes over medium heat, strain and let cool. Once the cod has cooled, break cod into small pieces and remove any bones and skin.

3. In a high sided pot add enough oil to fill 1/3 of the pot. 4. Submerge potato slivers in cold water, strain. Completely dry potatoes on paper towels or a clean dish cloth. 5. Turn on stove to medium-high. Place potatoes in the cold pot of oil and fry until they turn light brown, stirring occasionally to separate the potatoes. Reserve. 6. In a medium pan, over medium-low heat, add the olive oil. Add the onions and cook 5 minutes, they should soften but not take on much colour. 7. Add the bay leaves, thyme, salt and garlic and cook 2 minutes. 8. Add the cod and cook another few minutes, gently stir to combine ingredients. Over low heat, add ¾ of the fried potato to the pan and gently stir together. Let the mixture cook approximately 5 minutes. 9. In a medium bowl, add the eggs and yolks and whisk to combine. Season with salt and pepper. Remove pan from heat and add the egg mixture. Gently stir the egg mixture into the potatoes working at not cooking the eggs too quickly. 10. Add pan back to heat. Let cook another 5 minutes, stirring to incorporate everything together. Serve topped with olives.

Note: If you are in a rush - cover the salted cod with water and cook over medium heat 10 minutes. Strain off the water. Repeat as needed to remove the excess salt from the cod. The Infamous Black Cod

(which isn’t cod at all but sablefish) Serves 2

2 Tbs (30 mL) white miso 8 Tbs (90 mL) sake 3 Tbs (45 mL) mirin 1 tsp brown sugar 2 fillets black cod

1. To make marinade, in a medium bowl add the miso, sake, mirin, and brown sugar and whisk until everything is fully incorporated. Pour the marinade into a glass container and add the black cod, covering both sides. Refrigerate for 4 to 24 hours. 2. Preheat oven to 375ª F. 3. Remove fish and place on a parchment lined baking sheet, skin side up. Bake for 20 minutes. 4. In a small pot, add marinade and cook over medium-high heat for 5 minutes stirring occasionally. After 20 minutes, remove fish from oven, brush some sauce over the fish and broil for 1-2 minutes until charred but not burnt. Reserve the rest of the sauce for drizzling over the rest of your meal.

Natalie is a freelance writer, photographer, and pastry chef. A graduate of Cordon Bleu’s pastry program, she manages her own business too to create custom-made cakes.