FOR A FEW WINTER MONTHS, ATLANTIC COD (LING, NORWEGIAN, ICELANDIC) SHOWS UP AT MY FISH MARKET. WITH ITS SEA-SWEET FLAVOR AND FIRM BUT FLAKEY TEXTURE, I FIND IT HARD TO RESIST. I ASK FOR THE THICK CENTER CUTS. MOST OF THE TIME I PAN ROAST THEM, BASTED GENEROUSLY WITH BUTTER. SOMETIMES I STEAM OR POACH THE FILLETS. COD PAIRS WELL WITH PRACTICALLY ANY STARCH-- RICE, POTATOES, PURÉED CELERY ROOT, BABY TURNIPS OR CARROTS; YOU NAME IT. IN THIS PARTICULAR RECIPE, I SERVED THE FILLETS ON A BED OF POACHED CABBAGE, ACCOMPANIED BY PAN-ROASTED POTATOES. THE POTATO RECIPE IS ACTUALLY THE MOST COMPLICATED COMPONENT OF THE MEAL, BUT A NICE ONE TO MASTER, SINCE IT GOES WELL WITH MEAT, CHICKEN OR FISH.
SLICE THE CABBAGE LENGTHWISE IN HALF. CUT OUT THE WHITE HEART. CUT CROSSWISE INTO STRIPS ABOUT AN INCH WIDE.
TOSS CABBAGE IN A BOWL WITH ABOUT 2 TBSPS OF SALT.
CUT THE BACON INTO LARDONS, ABOUT 1/2 INCH WIDE.
PLACE IN A CAST IRON PAN WITH A SPLASH OF OLIVE OIL. COOK ON A LOW FLAME UNTIL THE LARDONS ARE A TAD UNDERDONE. REMOVE TO A BOWL WITH A SLOTTED SPOON.
DEPENDING ON THEIR SIZE, CUT THE POTATOES IN HALF OR IN QUARTERS.
BROWN ON A LOW HEAT, TURNING OCCASIONALLY UNTIL THEY ARE ABOUT HALF DONE.
MEANWHILE, TRIM AND PEEL THE ONION. SLICE LENGHTWISE IN HALF, THEN CROSSWISE INTO 1/4-INCH HALF MOONS.
ADD TO THE POTATOES AND COOK UNTIL THE ONIONS SOFTEN AND THE POTATOES ARE DONE.
FOLD IN THE LARDONS AND COOK ANOTHER MINUTE OR SO.
FILL A SAUCEPAN WITH TWO INCHES OF WATER. ADD 2 TBSPS OF BUTTER. HEAT THE WATER TO A SIMMER.
FOLD THE CABBAGE INTO THE PAN, COVER AND STEAM FOR ABOUT TEN MINUTES UNTIL SOFT BUT CRUNCHY.
PLACE A FRYING PAN OVER MEDIUM HEAT.
DRY THE FISH THOROUGHLY WITH PAPER TOWELS. SALT THE SKIN SIDES.
ADD ABOUT 2 TBSPS OF VEGETABLE OIL (I USE PEANUT OR AVOCADO) IN THE PAN TILL VERY HOT.
GENTLY, LAY IN THE COD, SKIN SIDE DOWN, SHAKING THE PAN WITH EACH FILLET SO THEY DON'T STICK. COOK FOR A MINUTE, GENTLY SHAKING THE PAN.
REDUCE THE HEAT TO LOW. ADD 3 TBSPS OF BUTTER AND A FEW SPRIGS OF FRESH THYME. BASTE THE FISH. COVER.
CONTINUE COOKING FOR ANOTHER 3 MINUTES, UNCOVERING, BASTING AND COVERING UNTIL A SHARP KNIFE INSERTED IN THE CENTER OF THE FILLETS FEELS WARM WHEN TOUCHED TO YOUR LOWER LIP.
USING TONGS ARRANGE A PILLOW OF CABBAGE ON EACH PLATE AND TOP WITH THE FISH, SKIN SIDE UP.
SERVE THE POTATOES ON THE SIDE GARNISHED WITH FRESH PARSLEY OR CHIVES.
SERVES 4
Ingredients
Directions
SLICE THE CABBAGE LENGTHWISE IN HALF. CUT OUT THE WHITE HEART. CUT CROSSWISE INTO STRIPS ABOUT AN INCH WIDE.
TOSS CABBAGE IN A BOWL WITH ABOUT 2 TBSPS OF SALT.
CUT THE BACON INTO LARDONS, ABOUT 1/2 INCH WIDE.
PLACE IN A CAST IRON PAN WITH A SPLASH OF OLIVE OIL. COOK ON A LOW FLAME UNTIL THE LARDONS ARE A TAD UNDERDONE. REMOVE TO A BOWL WITH A SLOTTED SPOON.
DEPENDING ON THEIR SIZE, CUT THE POTATOES IN HALF OR IN QUARTERS.
BROWN ON A LOW HEAT, TURNING OCCASIONALLY UNTIL THEY ARE ABOUT HALF DONE.
MEANWHILE, TRIM AND PEEL THE ONION. SLICE LENGHTWISE IN HALF, THEN CROSSWISE INTO 1/4-INCH HALF MOONS.
ADD TO THE POTATOES AND COOK UNTIL THE ONIONS SOFTEN AND THE POTATOES ARE DONE.
FOLD IN THE LARDONS AND COOK ANOTHER MINUTE OR SO.
FILL A SAUCEPAN WITH TWO INCHES OF WATER. ADD 2 TBSPS OF BUTTER. HEAT THE WATER TO A SIMMER.
FOLD THE CABBAGE INTO THE PAN, COVER AND STEAM FOR ABOUT TEN MINUTES UNTIL SOFT BUT CRUNCHY.
PLACE A FRYING PAN OVER MEDIUM HEAT.
DRY THE FISH THOROUGHLY WITH PAPER TOWELS. SALT THE SKIN SIDES.
ADD ABOUT 2 TBSPS OF VEGETABLE OIL (I USE PEANUT OR AVOCADO) IN THE PAN TILL VERY HOT.
GENTLY, LAY IN THE COD, SKIN SIDE DOWN, SHAKING THE PAN WITH EACH FILLET SO THEY DON'T STICK. COOK FOR A MINUTE, GENTLY SHAKING THE PAN.
REDUCE THE HEAT TO LOW. ADD 3 TBSPS OF BUTTER AND A FEW SPRIGS OF FRESH THYME. BASTE THE FISH. COVER.
CONTINUE COOKING FOR ANOTHER 3 MINUTES, UNCOVERING, BASTING AND COVERING UNTIL A SHARP KNIFE INSERTED IN THE CENTER OF THE FILLETS FEELS WARM WHEN TOUCHED TO YOUR LOWER LIP.
USING TONGS ARRANGE A PILLOW OF CABBAGE ON EACH PLATE AND TOP WITH THE FISH, SKIN SIDE UP.
SERVE THE POTATOES ON THE SIDE GARNISHED WITH FRESH PARSLEY OR CHIVES.
SERVES 4