Cod Roasted with Rosemary and Basil

Cod is a staple of the New England coast. Here is

a flavorful way to roast it with rosemary and basil along with a hint of China brought forth with the ginger and soy sauce.

 

INGREDIENTS:

2 cod fillets ½ to 3/4 lb total
4 leaves fresh basil or 1 tsp dry
1 Tbsp fresh chives or ½ Tbsp dry

2 small stalks celery

1 stem rosemary

2 tsp ginger
4 small shallots

4 cloves garlic

1½ Tbsp lemon juice

2 Tbsp soy sauce (reduced sodium)
black pepper to taste

PREPARATION:

Wash and chop the rosemary, basil, chives. Peel and mince the ginger, garlic and shallots. Finely chop the celery. Juice the lemon. Add the pepper, lemon juice, rosemary, basil, soy sauce and chives to a bowl. Wash the cod, checking for bones and cut it into serving size pieces. Add the cod to marinade  and let it marinate for about a half an hour.

COOKING:

Preheat the oven to 350ºF

Sauté the onion, leek, celery, garlic and ginger root in an oven-proof skillet with a lid, until the onion is translucent. Add the fillets to this mixture and sear all over until lightly browned.

Remove the skillet from the heat and cover. Bake for 20 to 30 minutes. Remove the cod to a waiting dish. Bring the rest of the marinade to the boil in the skillet and pour it over the cod fillets.

New England Fish Chowder

Having been born in Massachusetts, I enjoyed many specialty dishes of the East Coast. The way they were prepared varied from state to state, and even town to town.
Here is a recipe for fish chowder that is my favorite. It isn't overly spicy, but has a delicate balance of flavors that allow you to enjoy the "fish". I should note, we don't use any thickeners and as such it won't hold a spoon upright as some do.

INGREDIENTS:  

1 to 1 ½  lbs cod, or other firm white fish

1-½ cups heavy cream

6 oz slice salt pork

1 shallot

1-½ cup of water from fish

1 cup of potatoes

1 bay leaf

½ tsp dried thyme, or 1 tsp fresh thyme

Fresh parsley for garnish

Fresh ground white pepper

PREPARATION:

Peel and chop the shallot. Peel and wash the potatoes and dice into ½" cubes. Wash the thyme shaking off the water, strip the leaves and chop. Wash the parsley shaking off the excess water, cut off the leafy tips and chop finely. Rinse the salt pork and cut into ¼ " slices.

Wash the fish fillets, remove any pin bones, cut into 2 or 3 large pieces.

COOKING:

Set a medium size heavy sauce pan over medium heat, add 1-½ cups of water followed by the fish. Bring to a slow boil and cover. Simmer for 15 to 20 min. or until the fish flakes easily. Transfer to a plate. Strain the water and use for further cooking.

Again, Set a medium size heavy sauce pan over medium heat let it warm a bit then lightly brown the salt pork. Add the shallots and cook until they are soft. Add the water, potatoes, bay leaf and thyme cover and cook for 20 min until the potatoes are soft.

Remove the salt pork, add the cream and the fish, breaking it into med. size pieces (It will flake while it sets), bring to a low boil. Cover, reduce heat and simmer for 5 min. Remove from the heat and let sit for 3 hours for the flavor to develop.

Return the pan to the heat, bring to a slow boil just before serving.

Sprinkle a little chopped parsley garnish. Serve with a pepper mill full of white pepper corns.