Stokes Sauces: Fish Friday - Sustainably Delicious

Get Creative with Cod

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

Cod is a hugely popular fish and has been part of the European diet since the Stone Age.

The cod that reaches the UK food chain is assessed and assured to MSC Fisheries Standards and certified sustainable.

One of the wonderful things about cod is its culinary versatility. Its chunky white flesh is firm enough to bake, fry and grill and takes on a range of flavours without necessarily loosing its own subtle flavour.

Grilled Cod

Cooked just right, it remains moist as its layers of tender flesh begin to flake (as pictured). Fry ribbons of leek, carrot and asparagus in butter. When soft add a splash of white wine and 2 tsp of Stokes Dijon Mustard.

Put cod loin steaks on top of the wilting vegetables and pop the pan under the grill. The fish will steam through from the vegetables below and grill down from the top. 5 to 7 minutes under a medium heat and your fish, juices and vegetables will be ready to serve with Stokes Creamed Horseradish mash.

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

Cod & Braised Fennel

Fish braised with fennel is a mach made in heaven. Start by slicing 1 onion, 1 fennel bulb and 1 red or orange pepper.

Soften the vegetables in butter or oil, add 2 grated garlic cloves, 100 ml of white wine, 100 ml of chicken or vegetable stock and 3 tbsp of Stokes Bloody Mary Ketchup. Simmer for 10 minutes then add your cod loin steaks.

Cover and reduce the heat, gently steaming the fish for 10 minutes until the cod is cooked through and 'just' beginning to flake.

This is perfect with new potatoes or pasta ribbons.

Vibrant Summer Cod

Create a vibrant, colourful warm salad of tomatoes, spinach, basil and asparagus.

To do this, steam of boil the asparagus but stop it cooking with ice cold water while it still retains a little crunch. In a frying pan, mix the fruit and vegetables together in a little rapeseed oil and a good drizzle of Stokes Olive & Balsamic Dressing to warm the ingredients through, wilting the spinach and releasing the flavours from the tomatoes.

Put your cod loins on a baking tray. Brush the top with Stokes Chipotle Ketchup (for smoky chipotle heat) or Curry Ketchup (for chilli bite without the smoke), bake, assemble and enjoy.

Portuguese Cod

This is a flavoursome stew, finished in the oven and a favourite in the Algarve.

In a pan, soften a sliced onion, 3 cloves of grated garlic, a small red pepper, ditto green pepper and 1 courgette. When soft, add either a tin of tomatoes or 5 or 6 fresh tomatoes.

Once softened and bubbling, add 1 tsp of oregano, 1 tsp of thyme, 2 tbsp of Stokes Chilli Ketchup and 2 tbsp of Stokes Tomato Ketchup.

Stir through and add your cod loin steaks, cut roughly into pieces. Coat them in the sauce, lid on and into a medium high oven for 12 to 15 minutes. Serve with rice or potatoes.

Just add taste - spoon it, shake it, squeeze it