Poached Cod with Tomatoes and White Beans

Poached CodConsidering the amount of rain we’ve received here in Toronto lately, I thought it would be appropriate to serve up some fish dishes this week, in honour of the creatures that we will soon all turn into! Today’s dish, is one of those that looks elegant and fancy, but can be made any weeknight in a hurry. The simple act of poaching the fish in the sauce makes for a flavourful, moist dish that you won’t have to worry about overcooking. Worst case scenario? You leave the fish poaching too long, and it breaks up… and you have fish stew instead! See, it’s all good! I hope you enjoy this cod dish. It will serve 6.

Ingredients:

2-3 tablespoons olive oil
3 garlic cloves, sliced thinly
1 ½ medium onions, chopped
1 ½ red bell peppers, chopped
2 medium yellow squashes, chopped
6 large ripe tomatoes, cut into bite sized pieces
generous pinch of saffron threads
½ cup dry white wine*
¼ cup water
1 ½ (540ml) cans butter, cannellini or white beans, drained and rinsed
6 (6-ounce) pieces boneless, skinless cod (you can substitute with halibut, haddock or tilapia)
salt and pepper, to taste
parsley, chopped (for garnish)**

* If you don’t want to use wine, you can substitute with an equal measure of water with a little powdered consume added for flavour.
** Click here to learn about cleaning parsley.

Directions:

Place the wine, water and saffron threads in a small saucepan and let steep over a medium-low heat while you work on the rest of the dish.

In a large skillet or pan with a lid, heat the olive oil over medium-high. Add the garlic and onions, and sauté until they become slightly translucent and fragrant. Do not brown. Add the bell peppers, squash and tomatoes, along with about ¾ teaspoon salt and ¼ teaspoon pepper. Cook until the tomatoes have broken down, and the sauce has thickened, about 10-12 minutes.

Once the tomatoes have broken down, add the wine mixture to the pan, along with the drained and rinsed beans. Stir to combine. Season the fish on both sides with salt and pepper, and then gently place them on top of the liquid/vegetable mixture. Cover and simmer until the cod is opaque throughout, about 7-9 minutes.

To serve, ladle some of the vegetable/bean sauce into the bottom of a bowl, or deep dish, and then top with the fish, along with some more of the sauce. Garnish with fresh parsley, and serve with crusty bread.

Ram’s Head – ראש כבש

The following is said while eating a piece of the meat from a ram’s head (or the head of another kosher animal or fish).

יְהִי רָצוֹן מִלְּפָנֶיךָ ה’ אֱלֹהינוּ וֵאלֵֹהי אֲבוֹתֵינוּ, שֶׁנִּהְיֶה לְרֹאשׁ וְלֹא לְזָנָב

May it be Your will, Lord our G‑d and the G‑d of our fathers, that we be a head and not a tail.

(The following is added only over the head of a ram:

וְתִזְכֹּר לָנוּ עֲקֵדָתוֹ וְאֵילוֹ שֶׁל יִצְחָק אָבִינוּ בֶּן אַבְרָהָם אָבִינוּ עַלֵיהֶם הַשָּׁלוֹם

…And You shall remember for us the binding and the ram of our forefather Isaac, the son of our forefather Abraham, peace be onto them.)

Spanish Morrocan Fish

Spanish Moroccan Fish

Ingredients:

1 tablespoon vegetable oil
1 medium onion, diced
1 clove garlic, minced
2 red bell peppers, seeded and sliced into strips
1 large carrot, thinly sliced
3 tomatoes, diced
4 green olives, sliced (optional)
1 (15 ounce) can chickpeas, drained and rinsed
¼ cup fresh parsley, chopped
3 tablespoons paprika
4 tablespoons ground cumin
1 teaspoon cayenne pepper
2 tablespoons chicken soup powder
Salt to taste
5 pounds tilapia fillets

Directions:

Heat the vegetable oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the bell peppers, carrots, tomatoes, olives, and chickpeas and continue to cook until the peppers are slightly tender, about 5 minutes more. Sprinkle the parsley, paprika, cumin, cayenne, and chicken soup powder over the vegetables. Season with salt to taste. Stir to incorporate. Place the fish on top of the vegetables and add enough water to cover the vegetables. Reduce the heat to low, cover, and cook until fish flakes easily with a fork and juices run clear, about 30-40 minutes. Serve over rice, couscous or with crusty bread. Can be served hot or cold. This dish serves 6 as an entrée, 12 as an appetizer.

Kebabs

Grilled Ground Lamb Kebabs with Fresh Hot-Pepper Paste

Ingredients:

1 ¼ pounds ground lamb
¾ cup finely chopped onion
½ cup finely chopped fresh parsley
½ cup finely chopped fresh mint
4 garlic cloves, minced
¾ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon cayenne pepper
12 bamboo skewers
Olive oil
Warm pita bread
Fresh Hot-Pepper Paste

Directions:

Combine lamb, onion, parsley, mint, garlic, salt, pepper, paprika, and cayenne in large bowl and mix well. (Can be prepared up to 6 hours ahead. Cover and refrigerate.) Place bamboo skewers in shallow dish. Cover with cold water and let stand at least 1 hour. Prepare barbecue (medium-high heat). Drain skewers. Form generous ¼ cup lamb mixture into 3-inch-long sausage around centre of 1 bamboo skewer. Repeat with remaining lamb mixture and skewers. Brush lamb kebabs with oil. Grill kebabs until brown and cooked through, turning frequently, about 12 minutes. Serve in warm pita bread with Fresh Hot-Pepper Paste. Makes 12 skewers.

hot pepper sauce

Fresh Hot-Pepper Paste

Ingredients:

1 cup chopped fresh cilantro
1 cup chopped fresh parsley
¼ cup chopped seeded fresh red serrano or red jalapeño chilies
¼ cup water
¼ cup olive oil
1 ½ tablespoons garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cumin

Directions:

Combine all ingredients in processor and blend until very finely chopped. Can be prepared up to 1 week ahead. Store in an air-tight container in the fridge.