recipe: garlic poached cod with steamed chard

I actually made this dish the other night but did not get to post it till today. I was coming home and to Les Paul and a quick remix of Les related songs I had put together on the fly and it really made me think back to my youth. The recipe isn’t something I grew up with traditionally, per se, it reminds me of so many things I grew up with between my own learning to cook, my family, my friends and all that it only seemed to make sense to experiment with this concept that drew on all those ideas and although it seems very simple and takes about 20 minutes prep to plate with very little real work seems too simple, it actually draws on some of my favorite standbys. The way I felt in the making of the dish with the complexity of the overall flavors and textures really reminded me of how I felt listening to music and the awe I experienced when I was introduced to Les (who is a Jersey kid!) and I made me feel like I needed to post this so enjoy.

It is easily substituted with other fish besides cod, as long as you use a hearty white fish (haddock, cat, mahi mahi seem to work well in the past in similar execution) and the leafy greens can be spinach which is easy to substitute or kale a personal fave. Go with what you know. Potatoes would make a good starch side, but I would suggest a nice white bean or perhaps a cantonella substitute served over the greens if you need the extra on the dish.

cod fish
coarsely chopped garlic
whole pepper corns
dried rosemary
water
chard or other dark leafy green
lemon
skillet
collendar

Place enough water in the skillet to cover the filets
Add the coarsely chopped garlic, peppercorns, dried rosemary to the water and bring up to a boil and then down to a simmer
Place the washed greens in the colledar and place it over the boiling water and allow to begin to steam uncovered
Spritz some of the lemon over the leaves about halfway through the steaming
Remove collendar, place the fish fillets in the water and begin to poach
Replace the colendar over the simmering water, cover if necessary, and allow to continue steaming
Once the fish is poached through (begins to flake) and the leaves are steam through to the point of wilting without becoming mush remove from heat
Remove the fish fillets from the water and plate to rest the meat
Strain the water and reserve the garlic, pepper and rosemary
Place the reserve a bowl, zest and juice the lemon in the bowl place the leafy green in the bowl and then toss lightly
Serve the veggies with the fish

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About thedoormouse

I am I. That’s all that i am. my little mousehole in cyberspace of fiction, recipes, sacrasm, op-ed on music, sports, and other notations both grand and tiny: https://thedmouse.wordpress.com/about-thedmouse/
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4 Responses to recipe: garlic poached cod with steamed chard

  1. radonski says:

    This recipe sounds awesome but can you elaborate on a few things?

    So, you add enough water to cover the filets but you don’t add them yet, right?

    How much rosemary, garlic, peppercorns, and the such do you add?

    Thanks for answering my questions! I can’t wait to make this. I’m already craving fish.

  2. thedoormouse says:

    Thanks for the response!

    You should add the fillet after the greens begin to steam. I’ve found the fillets usually poach quicker than the greens wilt during steaming, but you may need to experiment with the timing depending on how thick the fillets are, how much greens you are making, etc.

    I don’t typically include the exact amounts for the spices and seasonings – see this post https://thedmouse.wordpress.com/2009/01/21/recipe-portions-and-why-i-dont/
    however, generally speaking 3-4 good sized cloves of garlic, a palmfull of dried rosemary and a palmfull of peppercorns for each fillet is probably a good place to start. I prefer to use more garlic personally because I enjoy a strong garlic flavor, but go with what your taste buds are accustomed to.

    hope that helps, let me know how it turns out and enjoy!

  3. radonski says:

    My lady and I both love garlic so that all sounds great. I was telling her about this recipe earlier and I believe we’re going to be trying this out in the next few days. We might use Talapia instead of Cod and perhaps go with spinach greens.

    I’ll let ya know how it goes!

    Thanks!

  4. Pingback: recipe: bacalhau d’estufado « doormouse’s declarations and personal attributions

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