One-Pot Cod with Chorizo, Butter Beans and Goat's Cheese

I loved this dish, it was so easy to make with minimal washing up and super tasty. Really one worth making.

One-Pot Cod with Chorizo, Butter Beans and Goat's Cheese
(Serves 4)

4 pollack fillets
25g plain flour, for dusting
oil
400g can butter beans, rinsed and drained
1/2 cooking chorizo cut into strips
200ml chicken stock
500g baby spinach
100g goat's cheese
2 tsp butter
crusty bread

Dust the pollack fillets with flour, shaking off any excess.

Heat a frying pan until hot, add a little oil and fry the fish fillets for 3-4 mins until golden brown. Carefully turn the fish over and fry for a further 1-2 mins or until golden and just cooked through.

Add the butter beans and chorizo to the pan, then add the stock and cook for 4 mins to heat through.

Add the spinach, goat's cheese and butter to the pan and cook until the cheese has melted. Place each fish fillet into a shallow serving bowl and spoon the butter bean mixture around. Serve with crusty bread.

Fish Pie Pancake Bake

I love anything with pancakes. I especially love putting them in a bake. This fish pie bake is perfect. I used a fish pie mix I found reduced at the supermarket, which had salmon, cod and smoked haddock in it and I added peas and leeks but you could add pretty much any veg you like.

I have definitely mastered white sauce! Now I get a luscious thick sauce rather than a rather runny one. I am so happy, small things!

Fish Pie Pancake Bake (from Fuss Free Flavours)
(Serves 6)

500ml milk
600g mixture of fish
30g butter
1 heaped dsp plain flour
handful chopped vegetables
1 heaped dsp finely chopped gherkins or capers
6 large pancakes

Preheat the oven to 190C.

Put the fish and the milk in a microwave proof bowl and microwave on high for 5-10 mins until the fish is cooked. Drain reserving the milk and put the fish on a plate.

Melt the butter in a large saucepan, add the flour and cook for a min stirring all the time. Reduce the heat and add the milk a little at a time, stirring to get a smooth sauce. Carry on cooking, stirring from time to time until the sauce has thickened.

Using two forks separate the fish into flakes, discarding the skin and any bones. Add to the white sauce together with the vegetables and gherkins or capers. Season to taste.

Put a bit of the fix mixture in the middle of each pancake and roll up, then place in an ovenproof dish. Top with any remaining fish mixture and sprinkle with a little finely grated cheese. Put into the oven and bake for 20–25 mins until piping hot and starting to turn golden.

Italian Fish Stew

This was Thursday lunch. I spent Wednesday evening getting everything ready for Thursday, so the fish stew was easily heated up at lunchtime on Thursday. I added chickpeas as I had 2 points to spare and chickpeas that needed using and I served it with a slice of wholemeal bread. This was very tasty although it could have done with maybe a little more tabasco or some kind of spice.

Italian Fish Stew (from WW Seasonally Sensational)
(Serves 4)
(4 WW ProPoints per serving)

pinch saffron strands
cooking spray
1 large onion, finely chopped
2 garlic cloves crushed
2 red peppers in brine, chopped
2 400g cans chopped tomatoes
300ml veg stock
2 bay leaves
small bunch fresh basil, chopped
1/2 tsp tabasco sauce
1 tbsp tomato puree
450g cod fillet, skinned and cut into chunks
8 large cooked, shelled prawns
salt and pepper

Put the saffron in a small bowl, add a few tbsp of hot water and leave to soak for 30 mins.

Heat a large lidded saucepan and spray with cooking spray. Fry the onion and garlic for 5 mins until the onion has softened, adding a little water if they start to stick.

Stir in the peppers, tomatoes and add the stock, saffron with liquid, bay leaves, half the basil, tabasco, tomato puree and seasoning. Bring to the boil and simmer for 20 mins.

Add the cod and cook, covered, for a further 5 mins. Gently fold in the prawns and allow them to heat through. Check the seasoning and scatter with the remaining basil to serve.

Eastern Cod Skewers

This was lunch on Tuesday. I found them fairly easy to make, although I only made enough for two portions and you can't halve an egg so I think they were maybe a little sloppy. I succeeded in turning two of the skewers over under the grill but the third broke apart, so be careful when turning them! I served them in a wholemeal wrap (5) and 1 tsp sweet chilli sauce (0) and a packet of M&S Salt and Vinegar Curls (2) and a Coke Zero (0).

I have discovered that M&S now do a range called guilt free snacking and that the Salt and Vinegar Curls and the Moroccan Chickpea Shells are only 2PP per packet. The other ones I've tried, the Tortilla Chips are 3PP per packet, but you get a lot in the packet for all of them.

Eastern Cod Skewers (from WW Fresh and Easy Everyday)
(Serves 4)
(3 WW ProPoints per serving)

50g wholemeal bread
1 garlic clove, chopped
1 cm ginger, peeled and grated
1/2 small chilli, deseeded and chopped
300g cod, cut into small pieces
1 tsp light brown sugar
15g coriander
1 egg
6 lemon grass stalks, halved lengthways
cooking spray

Using a food processor, whizz the bread into breadcrumbs. Add the garlic, ginger and chilli and whizz again. Then add the cod, sugar and coriander and whizz until everything is finely minced. Add the egg and whizz once more until it comes together.

Divide the mixture into 12 portions, then shap each portion around half a lemongrass stalk, squeezing it into shape.

Preheat the grill to medium high. Spray the kebabs with the cooking sprsy and cook for 5-7 mins until cooked through, turning occasionally. Remove from the lemon grass stalks and serve.

Tikka Cod with Chickpea Curry

This wasn't spicy enough for me. It could have done with a stronger flavoured curry paste. The dish as whole was a nice combination though and I liked the chickpeas, spinach and coconut cream.

Tikka Cod with Chickpea Curry (from Waitrose Weekend)

(Serves 2)

70g tikka paste

2 cod fillets

1 tbsp oil

1 onion, chopped

250g spinach

400g can chickpeas, drained and rinsed

160ml can coconut cream

Preheat the oven to 200C. Spread 1 tsp of the tikka paste over each cod fillet, place on a baking tray and bake for 10 mins.

Meanwhile, heat the oil in a frying pan and fry the onion for 3-4 mins until tranluscent. Add the remaining tikka paste, chickpeas, spinach and coconut cream, stir well, cover and cook for 3 mins. Season.

Serve the cod on top of the chickpea curry.

Cheesy Stuffed Baked Cod

I managed to make a booboo again! I forgot to put the cheese on before the cracker crumb so put it on top instead. The dish was still delicious, but I think it would have been even better with the cheese next to the fish! It also called for Muenster cheese, but that doesn't exist here so I swapped it for cheddar. I served it with crushed new potatoes and a variety of veg.

Cheesy Stuffed Baked Cod (from A Family Feast)
(Serves 4)

4 cod or haddock fillets

salt and pepper

4 slices cheddar cheese

25 Ritz Crackers, crushed

juice half a lemon

zest  half a lemon

1 tsp garlic powder

1/8 tsp pepper

1 tbsp chopped parsley

¼ tsp paprika

1/8 tsp Worcestershire sauce

8 tbsp butter, melted (1 stick)

125ml milk

½ lemon cut into four wedges

Preheat oven to 200C.

Spray a baking pan with cooking spray and place the fish fillets in the pan. Season the fish with salt and pepper. Place the slices of cheese evenly over the fish.

Combine the cracker crumbs with the lemon juice, lemon zest, garlic powder, pepper, parsley flakes, paprika, Worcestershire sauce and melted butter. Mix well.

Gently pile the cracker mixture over fish. Try to leave the stuffing loose and not packed down.

Pour the milk around fish but not over. Place the lemon wedges in the milk next to the fish.

Cover with a piece of parchment paper and then cover with foil, sealing tightly around the edges.

Bake covered for 15 mins, then remove the parchment and foil and bake uncovered for five more mins, or until it flakes apart with a fork.

Cod with Pesto and Cheese Topping

This is a WeightWatchers recipe that I photocopied out of a friends book ages and ages ago and it's been sat in my file. I suddenly seemed to have the right ingredients all at the same time gave it a go. It was really delicious and tasty. I was a bit dubious about the mushrooms but they work in this dish. I served it over pasta.

Cod with Pesto and Cheese Topping (from WeightWatchers Member's Favourites)
(Serves 4)
(5 WW ProPoints per serving)

2 tsp  oil
1 onion, finely sliced
175g mushrooms, finely sliced
1 courgette, diced
400g chopped tomatoes
1 tbsp pesto
675g skinless cod fillet
50g half fat cheddar, grated
salt and pepper

Preheat the oven to 180C. Heat the oil in a saucepan and fry the onion over a medium heat for 5 mins until softened.

Add the mushroom and courgette and continue to cook for another 5 mins, stirring every so often until the veg are soft.

Pour in the chopped tomatoes, add the pesto and stir into the veg. Continue to cook over a medium heat for 5 mins until the sauce has thickened.

Place the fish in a large ovenproof dish. Spoon the veg mixture over the fish making sure you cover the fish. Sprinkle the cheese over the top.

Bake in the oven for 25 mins until the fish is cooked and cheese golden and melted.

Fish Pie On The Rocks

I had a friend over for dinner a couple of weeks ago and I made fish pie. I thought I'd try something different and roast the potatoes rather than using mash. I have to say that although this is still tasty and different I definitely prefer mash. You could also add prawns to the pie, I didn't have any. I served it with a green salad and we had hot chocolate and macarons for pudding.

 

 

Fish Pie On The Rocks (adapted from Belleau Kitchen)

(Serves 4)

 

1kg baby new potatoes, cut into small cubes
cooking spray
2 sprigs rosemary
salt and pepper
2 packets fish pie mix
500ml milk
the milk from the fish made up to 1 pint with stock
2 tbsp flour

60g butter

1 tbsp Dijon mustard

handful of peas
2 tbsp chopped parsley
 

Pre-heat the oven to 180C.

Place the cubed potatoes onto a baking sheet, spray with cooking spray, and sprinkle over the rosemary, salt and pepper and roast for about 20 mins or until just beginning to colour.

Meanwhile, put the fish and milk into a microwave safe dish and cook in the microwave on high for 8 mins. Take out of the microwave and leave to cool. Once cool, remove the fish and flake it into large chunks. Use the milk to make up the stock for the white sauce.

Make the white sauce by melting the butter in a sauce pan.  Once melted, add the flour and stir with a wooden spoon until it is smooth. Place the pan back on a gentle heat and add a splash of the milk and stock mix, stirring all the time as it thickens. Continue to add the stock a little at a time and stir until the sauce thickens, there should be no lumps. Once all the stock is gone stir in the mustard and let the sauce bubble away on a very low heat for five mins or so.

Add the fish, peas and parsley to the white sauce, season and pour into a dish. Spread the roasted potatoes over the fish mixture and bake in the oven for about 15 mins or until the potatoes are golden.

Smoked Cod and Cannellini

This is a really easy and very tasty meal. I actually had it for brunch before I went to work one Sunday and it filled me up until dinner when I got home. I used butter beans rather than cannellini beans because I can buy small tins of butter beans but not of cannellini beans! It makes a great change from the standard fry up or from kedgeree for that Sunday morning.

Smoked Cod and Cannellini (adapted from Nigella Express)
(Serves 2)

350g smoked cod fillets
small spring parsley, including stalks
2 bay leaves
1 tsp peppercorns
2 leeks, sliced
375ml water
80ml white wine
2 cans cannellini beans
60-125ml fish cooking liquid
2 tbsp extra virgin olive oil
2 tbsp chopped parsley
1 tbsp chopped chives
salt and pepper

Lay the fish fillets in a large frying pan with a spring of parsley, bay leaves, peppercorns and leeks. Pour in the water and wine and bring to the boil.

Cover the pan with a lid and simmer the fish in the poaching liquid for 3-5 mins, depending on the thickness of the fish. Take off the heat and remove the fish.

Tip out all but about 60ml of the poaching liquid from the pan. (The amount depends on the depth of the pan. You will need just enough to warm through the beans.

Drain the cannellini beans, rinding them in a sieve or colander and add to the pan, Warm through in the poaching liquid for about 3 mins.

Turn off the heat and place the fish on top of the beans in the pan, Add the oil, most of the parsley and the chives, stirring everything together and breaking up the fish as you go.

Check the seasoning and turn out into a couple of bowls sprinkle with the last bit of parsley and serve.

Baked Fish and Chips

My parents came to stay the weekend before last before they went on holiday. I usually cook dinner for them when they stay and this time I decided to make baked fish and chips as a healthy alternative and because its really easy to make. I like my chips done this way, but my dad didn't seem to agree, he likes proper chips! The fish however was a hit. It was perfectly done and the topping was lovely and crispy.



I served it with sugar snap peas and tartare sauce.

Baked Fish and Chips
(Serves 2)

1 tbsp olive oil
2 cod fillets, about 175g/6oz each
handful of dried breadcrumbs (I used some mixed with rosemary)
2 large potatoes, cut in half and then into 6
2 tsp old bay seasoning

Put some oil in a roasting tray and add the potatoes. Toss in the oil and then sprinkle over the old bay seasoning and some salt and pepper and toss again. Bake in the oven for 45 mins. Shaking the pan a couple of times during cooking.

Lightly oil a shallow baking dish, then add the cod in one layer. Lightly brush the fish with oil, then press on the crumbs. Bake for 10-12 mins.

Chinese Style Fish Soup

I haven't been very good at posting here recently, mainly due to college and work. I have just finished writing my first essay in about 3 years and boy am I glad that it's over! I'm not sure how happy I am with it, but if I fiddle with it anymore its going to drive me insane!

I also went to Lille for the day yesterday with my Mum and sister and we had a fantastic time. We ate lunch at La Compostelle, where I had an Asian beef salad and then dourade with red pepper and walnut pesto, a cream sauce and courgette risotto, and they were both delicious. We then looked round the shops and went to the supermarket where I stocked up on all the things I love but can't buy here. We also had tea in Meert and bought the most delicious cakes to eat on the train on the way back, it was a little tricky to eat them as we had no forks, but really tasty none the less.

As the evenings get colder here, although this week its been unseasonably warm, I start making lots of soups and casseroles. I love Asian style soups, especially noodle soup. This one was originally just a fairly plain Chinese fish soup with no noodles and not much veg, so I used the basic recipe and jazzed it up a little, adding egg noodles, spinach, sugar snap peas and mange tout. It was delicious.



Chinese Style Fish Noodle Soup (Adapted from Ken Hom's Hot Wok)
(Serves 4)

450g cod fillets
1 egg white
2 tsp salt
1 tsp ground white pepper
1 tsp sesame oil
2 tsp cornflour
1.2 ltrs chicken/veg/fish stock
2 tbsp light soy sauce
2 tsp shaoxing rice wine
2 tsp finely shredded root ginger
2 tbsp finely chopped spring onions
1 tsp chilli oil
2 tsp rice vinegar
mixed stir fry veg
2 packets of straight to wok noodles

Remove the skin from the fish fillets and then cut them into small pieces, about 2.5cm square. Combine the fish, egg white, salt, pepper, sesame oil and cornflour and mix well. Refrigerate for at least 20 mins.

Pour the stock into a wok and bring it to a simmer. Add the soy sauce, shaoxing rice wine, ginger and spring onions and simmer for 30 secs. Then add the veg and noodles and simmer for 2 mins.

Add the fish and stir gently for 1 min. As soon as the fish turns white, immediately turn off the heat. Add the chilli oil and vinegar. Ladle the soup into individual bowls, garnish with fresh coriander and serve immediately.

Cod Gratin

I have been without a Menu Plan for the last two weeks which made my meals somewhat all at sea, I have also had no Internet, as I suspect I have already said once or twice ;). I was very much reliant on my cookery books and my head, which was a really nice change, although thinking of things to make on the hop did not come easy. I like having the time to sit down and think about what I'm going to eat, find recipes and know what I have in the freezer.

One evening I was stuck for inspiration and searched through my cookery books for something to do with the fillet of cod which I had got out the freezer, and that meant that I did not have to go to the shops to buy any extra ingredients and I came across a recipe in my Leiths Easy Dinner Parties book for Individual Cod Gratins.



I don't have any individual gratin dishes so I just made a bigger one in a large dish and froze the leftovers. I also used veg stock rather than fish stock, creme fraiche instead of double cream and cheddar instead of Gruyere as those were the ingredients that I had in, and it still worked! The sauce however was a little runnier than I expected, but that may be because I didn't boil some of the sauce ingredients for long enough. I served it with some sauteed carrot and okra and it was delicious.

Individual Cod Gratins (from Leith’s Easy Dinner Parties)
Serves 6

900g Cod fillet, skinned
30g butter
6 small leeks, white part only, thickly sliced
Salt and pepper
290ml/1/2 pint dry white wine
425ml/ ¾ pint fish stock
150ml double cream
2 tbsp grainy mustard
3 tbsp chopped parsley
170g Gruyere cheese, grated
2 tbsp dry white breadcrumbs

Preheat the oven to 200C.

Trim the cod fillet, remove any bones and cut into 1 in cubes and divide between 6 individual gratin dishes.

Melt the butter in a large saucepan, add the leeks and sweat until soft but not too coloured. Season to taste with salt and pepper and divide between the gratin dishes.

Put the wine into a saucepan and reduce by boiling rapidly to a quarter of the original quantity. Add the stock and reduce again by half. Finally, add the double cream and reduce by half. Stir the sauce every so often to prevent the cream from catching on the bottom of the pan.

Add the mustard and parsley and season to taste with salt and pepper. Divide the sauce between the gratin dishes and sprinkle over with cheese and breadcrumbs.

Bake in the oven for 15 mins or until the top is golden-brown and bubbling.