I got a great deal on
frozen cod fillets at Sams the other day.
Not exact matches
1 tablespoon olive oil 1 large red onion, chopped 4 cloves garlic, chopped 2 preserved lemons, rinsed in cold water, flesh removed and skin chopped 1 ball preserved ginger, chopped 250 ml apple juice 500 ml vegetable stock — I use Marigold bouillon 1/4 teaspoon turmeric 3 — 4 fennel bulbs, each cut into 8 wedges 1 kg unpadded weight of fresh broad beans or 250g
frozen 75g green olives, pitted 500g
cod fillet, cut into bite sized chunks — not too small or the fish will fall apart when cooking Juice of 1/2 lemon Black pepper Fennel fronds to garnish
The star of the dish is
cod, I used a beautiful 12 ounce fresh
fillet, but you can also use a
frozen one, just dethaw it with plenty of time and soak all the water out of it with paper towels.
I began exploring what was available
frozen and rediscovered sea fishes such as whole mullet, mackerel and milkfish, fresh water fish such as whitefish, as well as the bags of
filleted cod for quick preparation (I avoid basa and talapia because they are high in omega 6 fat, which makes them pro-inflammatory).
Save Print Seafood Chowder Recipe type: Soup Ingredients 1 large spaghetti squash, cooked 5 cups chicken or fish broth 1 small onion, finely chopped 2 3 - ounce
cod fillets, cut into 1 - inch pieces (slightly
frozen) 1 cup large shrimp, peeled and chopped 1 cup clam meat 1 1/2 bulbs of garlic, roasted Instructions Roast garlic: separate cloves without removing skin.