Fresh cod is an incredibly versatile fish. The skin and bones are easily separated from both raw and heat-treated carcasses. The meaty flesh is tasty both in baked or boiled, and in fried form. Cod fillet - the most popular base for deep-fried fish, tempura, it is good in cutlets, fish pies and chowder. An equivalent substitute for layered cod flesh can only be fillet of sea bass. The opposite is also true - perch can most often be replaced with cod.
Pick your recipe
You will need
-
- Japanese Style Noodle Soup and Sea Bass Fillet
- 1 whole perch
- ½ onion heads
- 500 ml of boiled water
- 100 g noodles
- 1 tablespoon of soy sauce
- 1 teaspoon sesame oil
- a pinch of dried ginger
- 1 tablespoon chopped green onions
- 1 tablespoon chopped fresh cilantro
- salt
- pepper
- Italian seafood stew
- 350 g fillet of sea bass
- 12 raw king prawns
- 600 g fresh mussels
- 600 g fresh clams
- 150 g squid fillet
- 120 g boiled long grain rice
- 150 ml of fish stock
- 150 ml chicken stock
- 90 ml tomato puree
- 100 ml dry white wine
- 2 onions
- 1 clove of garlic
- ½ teaspoon dried chili flakes
- 1 onion fennel
- 1 tablespoon chopped greens: parsley
- chervil and basil
- 4 tablespoons of olive oil
Instruction manual
1
Japanese Style Noodle Soup and Sea Bass Fillet
Cut the sea bass. Set aside the fillet, and fill the head and ridge with boiled hot water. Add half the onion and cook for 10-15 minutes. Boil any Japanese noodles separately. Strain the broth through a sieve.
2
Steam the fillet of perch. To do this, take a colander (or rather a special bamboo basket), line with baking parchment greased with sesame oil, and set over a pot of boiling water. Put the perch fillet on the parchment with the skin down, sprinkle with salt and freshly ground black pepper, sprinkle with ground ginger and herbs. Close the lid and cook for 5-7 minutes until the fish flesh is white and opaque.
3
Put the fillet in a bowl, on top of boiled noodles and pour hot broth. Add soy sauce.
4
Italian seafood stew
Peel the onion and chop finely. Rinse clams and mussels under running water, discard open and chopped shells, and clean the rest with a brush. Free the clove of garlic from the husk, cut in half and crush each half with the flat side of a wide knife. Finely chop the fennel bulb. Cut the squid fillet into rings. Peel the shrimp by removing the carapace and the digestive tract (black vein).
5
Pour half of the olive oil into a deep, wide, thick-walled pan. Heat it and add chopped onion, fennel and crushed garlic. Reduce heat and fry vegetables until a light golden color. Pour in white wine. Wait for it to evaporate halfway. Add tomato puree, fish and chicken broth. Stir. Increase heat, bring to a boil, add chopped herbs and flakes of pepper, simmer for 15 minutes.
6
Heat the remaining olive oil in a skillet. Fry the perch fillet on both sides for 5-7 minutes, until golden brown. Transfer to the tomato broth, put mussels, squids, shrimps and shellfish in the same place. Increase the heat and cook until the clams and mussels open. Remove from the stove. Remove and discard unopened sinks. Arrange the rice in deep bowls, fill it with chowder and serve, if desired, seasoning with freshly chopped greens - basil, parsley, chervil.
Related article
Krevel Vegetable Soup