Stokes Sauces: Fish Friday - for a healthy start to the 2019

Thursday 3 January 2019

Fish Friday - for a healthy start to the 2019

Sustainable North Sea Cod

http://www.stokessauces.co.uk/page/sauces/traditional-condiments

North Sea Cod regained its sustainability status in the summer of 2017, which was fantastic news for fellow lovers of this wonderful fish.

It was a remarkable recovery for this popular fish stock that only a decade previously was facing collapse.

Fisheries and conservation groups are busy training the cod to swim closer to our shores, should anything go wrong over relations with Europe - perhaps !

Well, perhaps not, but whatever happens I feel sure we will continue to enjoy this delicious and versatile meaty white fish.

Just as well, because we have 3 superb cod dishes for you to enjoy this week.

Cod 3 ways

Cod is so versatile it will take just about anything we pair with it. As these recipe ideas will show, you really don't need to do much with it to turn this wonderful fish into an amazing dish.

Chorizo & Chipotle Cod Stew

http://www.stokessauces.co.uk/page/sauces/ketchup-and-sauces

Here's how:

Soften 1 chopped onion in a little oil for 7 or 8 minutes then add about 200 g of skinned, diced chorizo for 5 minutes more. If you have it, add a shot or vermouth or a glass of white wine then add a tin of chopped tomatoes.

(TIP: try adding fresh vine tomatoes as well, to lift the sweet vibrancy to the sauce.)

Fill the empty tin with water and add that too. Stir in 3 tbsp of Stokes Chipotle Ketchup and simmer for 10 minutes to reduce the liquid, thickening the sauce a touch.

Gently place the cod fillets on top of the simmering sauce, cover and cook for 6 or 7 minutes. Remove the cover and stir in 1 tin of rinsed, drained cannellini beans.

Cover and turn the heat off after 2 minutes. Let everything rest and the flavours marry for 5 minutes off the heat, check that the fish is 'just' cooked and serve.

Cod & Cauliflower

The faint smokiness of roasted cauliflower sits beautifully alongside a gently baked piece of cod loin with a simple olive salsa.

Here's how:

To roast the cauliflower - heat the oven to 200°C/Gas mark 7. Cut 1 head of cauliflower into florets and 1 red onion into wedges then toss them in a roasting tin with oil and 1 or 2 tbsp of Stokes Cider & Horseradish Mustard.

Roast for 35 minutes, tossing occasionally until the vegetables are starting to brown. Season one cod loin steak each and place them on an oiled baking tray. Put the fish on the shelf below the cauliflower after 20 minutes (ie for the last 15 minutes).

For the salsa: chop and mix green and black olives in some of their oil, together with chopped red peppers (from a jar), the juice of half a lime and 2 tsp of Stokes Chilli Jam.

http://www.stokessauces.co.uk/page/sauces/mayo-range

Cod & Beetroot Salsa

Here's how:

This is a refreshing salsa that takes cod in a different direction and works equally well with the roast cauliflower as above.

Mix together similar amounts of chopped cooked beetroot, chopped spring onions, chopped sweet pepper, a little chopped fresh mint and a squeeze of lime juice.