Cod and Clementine

Amarante ↓

Sun, Aug 28 2016, 1:27 am

This was very tasty and so simple to make. Easy to scale the recipe up to feed more people.

It's from the the new cookbook from the current winner of the British Bakeoff show. I love that show because the people are all such sweeties who support each other and they are competing solely for the honor since there is no real prize. Such a quintessential Britsh show as contrasted with the American drama queens in the competitions.

Nadiya had such wonderfully flavored concoctions.

Cod and Clementine

Source: Nadiya Hussain - Nadiya's Kitchen

Serves 2

5 tablespoons olive oil
2 cloves of garlic, crushed
½ onion, diced
1 tablespoon tomato purée
1 teaspoon fine sea salt
200ml water
½ teaspoon turmeric
1 teaspoon paprika
1 teaspoon ground cumin
2 clementines, peel only, sliced
juice of 1 clementine
300g cod fillets
a large handful of coriander, finely chopped

Heat the oil in a medium pan over a medium heat. Once hot, add the crushed garlic and diced onion. Turn the heat down and cook gently until the onions are soft.

Add the tomato purée, salt and water. Cook for a further 5 minutes over a low heat.

Now add the turmeric, paprika and cumin, and cook gently for another 5 minutes. Keep adding small amounts of water if it starts to catch on the bottom.

Add the clementine peel and cook for 10 minutes, until the peel is soft and almost falling apart.

Use a potato masher to mash all the peel – breaking it up will intensify the flavour. (I used my immersion blender)

Add the fish, cover and cook for 10 minutes over a low heat. Squeeze in the clementine juice. Once the fish is cooked, take the pan off the heat and sprinkle over the chopped coriander.

This dish is best eaten with hot basmati rice. (I used brown rice)

Last edited by Amarante on Sun, Aug 28 2016, 11:26 am; edited 1 time in total

cbg

Sun, Aug 28 2016, 7:55 am

Yum
I think fish and clementines/manderines flavors go well.

I make a teriyaki salmon that has a pepper manderine slaw.
Honey Mustard salmon works as well

Salmon
Teriyaki sauce ( I use Mikee) or Honey mustard.
Bake until desired doneness

Thinly slice all color peppers and a red oninon
Season with salt, rice vinegar and a can of manderine including the juice.
Adjust flavors to suit your taste.
Let this sit and marinate for at least a few hours, the more the beter

When you serve.
Heat the fish
Take a platter a nd place the pepper slaw all around
Place fish in the middle.
Spoon marinade from slaw over the fish

JoyInTheMorning ↓

Sun, Sep 25 2016, 3:34 pm

Amarante, do you think this recipe would work well with salmon fillets?

I can only rarely find non-salmon fish at my kosher supermarket, and the prices are exorbitant. I don't like using frozen cod or sole. because it's usually sourced from China, and for safety reasons, I don't eat food from China. I can easily find salmon that is from Norway or the Pacific Northwest.

Thanks!

↑ Amarante

Sun, Sep 25 2016, 3:38 pm

JoyInTheMorning wrote:

I don't see why not. Cod and salmon are both generally thicker "steak" like fishes as opposed to more delicate thin fishes like sole or flounder.

Salmon has a bit more of a taste than cod in my opinion but the flavors are certainly assertive enough so that they wouldn't be overpowered by the taste of salmon. Salmon is often cooked with strong flavored sauces and marinades.