Cold Poached Pacific Cod with Spices
Ingredients
-
1 ½
pounds Pacific cod fillets
-
Salt and freshly ground pepper
-
1
teaspoon sweet paprika
-
½
teaspoon ground cinnamon
-
¼
teaspoon ground allspice
-
½
teaspoon ground caraway
-
⅛ to ¼
teaspoon cayenne (to taste)
-
2
tablespoons extra-virgin olive oil
-
2
onions, sliced thin
-
4
garlic cloves, minced or puréed
-
2 ½
cups vinegar court-bouillon (recipe follows; more as needed)
-
3 to 4
tablespoons fresh lemon juice
-
2
tablespoons chopped fresh parsley
-
2
tablespoons chopped cilantro
Vinegar Court-Bouillon
-
1
quart water
-
½
cup quality red wine vinegar or sherry vinegar
-
1
onion, sliced
-
2
leeks, cleaned and sliced
-
1
carrot, sliced
-
1
stalk celery, sliced
-
2
whole garlic cloves, peeled
-
A bouquet garni made with 1 sprig each parsley and thyme, and a bay leaf
-
6
peppercorns
-
Salt to taste
Preparation
- Slap fish fillets a few times with the flat side of a
knife to break down fibers so they don’t curl when you poach them.
Season with salt and pepper. Combine paprika, cinnamon, allspice,
caraway and cayenne and sprinkle evenly over fillets. Using the back of a
spoon, rub the spice mix into the fish. Set aside.
- Heat the oil over medium heat in a large skillet or
pot that can accommodate the fish in one layer (if you don’t have a wide
enough pan, fold the fillets in half or poach the fish in batches.) Add
onions to the pan and cook, stirring often, until they soften, about 5
minutes. Add a generous pinch of salt and the garlic and continue to
cook, stirring often, until onions are very soft, another 3 to 5
minutes. Set fish fillets, whether
flat or folded, on top of onions and pour in the court-bouillon. It
should just cover the fish. Add water or additional court-bouillon as
necessary.
- Bring liquid in the pan to a gentle simmer and cook
for about 5 minutes. Cover pan and simmer very gently (the liquid should
be barely moving) for another 5 minutes, or until fish pulls apart
easily when you insert a fork. If fillets are not submerged, you can
gently push them down into the stock with a spatula. Using a slotted
spatula, transfer fish fillets to a platter.
- Turn up heat and reduce liquid until thick, almost a glaze. Stir in lemon juice
and spoon the mix over the fish. Add half the parsley and cilantro and allow to cool. Refrigerate if not serving within an hour.
- Remove from refrigerator 30 minutes before serving. Sprinkle fish with the
remaining parsley and cilantro. Serve with rice.
Vinegar Court-Bouillon
- Combine all ingredients except peppercorns in a
large saucepan. Bring to boil, reduce heat, cover and simmer 30 minutes.
Add peppercorns, simmer for another 15 minutes and remove from heat.
Place a strainer over bowl and strain broth. Freeze what you don’t use
for poaching the fish.
- Nutritional information per serving: 233 calories; 8
grams fat; 1 gram saturated fat; 2 grams polyunsaturated fat; 5 grams
monounsaturated fat; 73 milligrams cholesterol; 8 grams carbohydrates; 2
grams dietary fiber; 97 milligrams sodium (does not include salt to
taste); 31 grams protein
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