Recipe: Curried Tomatoe Bouillabaisse

Serve this over saffron or brown rice.

Pow!  This soup was very spicey, indeed.  It was so delicious, though, that I ate the entire bowl.  I don't normally enjoy food that's so spicey you have to gulp water after every bite, but this was so good.  Next time I'm going to decrease the amount of crushed red pepper to tone down the spice.

CURRIED TOMATOE BOUILLABAISSE
from Martha Stewart's Healthy Quick Cook Book

1 28-ounce can whole tomatoes
1/2 teaspoon cardamom seeds (I used powder)
2 whole cloves
1 1-inch stick cinnamon
1 whole dried red pepper or 1 1/2 teaspoons crushed red pepper
2 Tablespoons curry powder
1 lemongrass stalk, cut into 1-inch pieces (I didn't have any of this)
1 pound assorted firm white fish (I used cod but you could also use monk, halibut, black, tile), cut into 2-inch chunks
Kosher salt
1/4 cup coarsley chopped parsley leaves

In a large stockpot, combine the tomatoes, cardamom, cloves, cinnamon, red pepper, curry poder, and lemongrass with 6 cups of water and bring to a boil.  Reduce the heat and simmer 20 minutes.  Strain the broth.  Add the fish to the broth and poach until opaque, about 10 minutes.  Season with salt.  Ladle into shallow soup bowls and garnish with the parsley.

Printable Recipe

Enjoy!

1944, by Harcourt Brace & Company

This is a beautiful story with gorgeous illustrations. 

I highly recommend you read it to your daughters. 

We found this at our local library.

Recipe: Oven-Roasted Cod with Herbs & Baked Potatoe

This was crisp, light and delicious.  I found the recipe on the Food Network site and adjusted it after reading suggestions in the comments.  The recipe below reflects the changes I made.

I served this with a baked russet potatoe using this recipe from Alton Brown on Food Network.  The skin comes out very crisp and I love the taste the kosher salt adds to this.  I ate mine with just a touch of butter and it was so delicious.

THE BAKED POTATO
from Alton Brown on Food Network

1 large russet potato (If it looks like Mr. Potato Head(r), you've got the right one.)
Canola oil to coat
Kosher salt

Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.

Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam.

NOTE: If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.

OVEN-ROASTED COD WITH HERBS

adapted from Rachael Ray on Food Network

1 cup Panko breadcrumbs

1 handful fresh flat-leaf parsley

2 large cloves garlic

1 lemon, zested

Coarse salt

4 (6 to 8-ounce) cod fillets

Extra-virgin olive oil

Directions

Preheat oven to 400 degrees F.

Place bread crumbs in a shallow dish. Pile parsley, garlic, lemon zest, and a little coarse salt on the cutting board. Finely chop the lemon-garlic mixture, then combine with plain bread crumbs.

Place olive oil in a shallow dish then dip cod fillets in it to generously coat all over.  Using tongs dip the cod fillets in to the bread crumb herb mixture. Drizzle olive oil in the bottom of a baking dish then place fillet in the dish. Drizzle extra olive oil on top to help with browning then roast fillets in oven until firm to the touch, about 12 to 15 minutes.

Printable Recipe

Enjoy!

The Story Hour

compiled by Esther M. Bjoland

1953, Standard Educational Corporation

Recipe: Cod Fish Cakes

I'm trying to incorporate more seafood into our diet as we are "seafood snobs" and have simply refused to buy frozen seafood since moving to Kansas from the East Coast.  I now realize this is rediculous as seafood can still taste good from frozen.

These Cod Fish Cakes are simple to make and delicious.  The taste of parmesan and potatoes comes through nicely.  The outside is crisp while the inside is soft.  These freeze well and you could easily make a batch and freeze them cooked or not.  The whole family enjoyed this dish and it'll become a go-to recipe for many meals to come.

I found this over at Simply Recipes where she started the site to document her families recipes.  She won the 2006 Food Blog Awards which is no surprise once you see her photography, writing and make a few of her dishes.  Just today she posted Sea Scallops with Asaparagus Sauce - wow!

COD FISH CAKES
from Simply Recipes

1 lb of cod fillets
2 medium-sized russett potatoes
1 cup bread crumbs
1/4 cup chopped fresh parsley
2 Tbsp freshly grated Parmesan cheese
2 garlic cloves, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
2 eggs, lightly beaten
Grapeseed oil, or other high smoke point oil such as canola oil, for frying

Boil and mash the potatoes (don't add butter or milk - just squash them), set them aside.

Boil the codfish until it flakes easkly. Drain and flake the fish with a fork. Be sure to remove all bones.

Mix the flaked fish, the potatoes and the rest of the ingredients together well by hand. If the mixture is too crumbly, add another egg. If too sticky, add some more bread crumbs.

Form the mixture into cakes and fry them on medium high heat in a skillet coated with oil.

Makes 12 fish cakes. Serves 4-6.

Printable Recipe

Enjoy!

1970, The Lion Press