Though cod is not a fish found in the Mediterranean, Italians consume large quantities of it dried (called stoccafisso), and salted (called baccalà). In Venice, baccalà, creamed and spread on bread, is one of the most common and popular appetizers.
Codfish cakes are traditionally made with salt cod, which needs a day or more of soaking to soften and desalinate the fish. For the most part, though, salt cod has gone out of style, at least in North America. It’s too bad since there are so many wonderful Italian, Portuguese, Spanish and French dishes that feature it.

A simple solution is to use a light cure which gives the fish the seasoning it needs. It also helps keep the flesh firm when cooked and gives the cakes a moist texture. See the instructions below.

Sicilian Codfish Cakes

Ingredients

1 lb of cod fillets
1 teaspoon salt
1 lb potatoes
1/4 cup chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese
2 garlic cloves, finely chopped
1/4 cup minced onion
1/2 teaspoon pepper
2 eggs, lightly beaten
1 cup Italian seasoned panko bread crumbs
Olive oil, for frying

Directions

Curing the fish

Season cod fillet all over with the salt and refrigerate for at least 3 hours, or overnight.
Boil and mash the potatoes and set them aside.
Rinse the codfish briefly with cold water and pat dry with paper towels.

Cooking the cod

Fill a saucepan with water. Add a thyme sprig and a bay leaf and bring to a boil. Carefully slip fish into the water and turn off the heat. Wait 3 minutes and test with a fork; the fish should be just done. Drain fish and let cool, then transfer to a mixing bowl and flake.

Mix the flaked fish, the potatoes, parsley, cheese, garlic, onion, pepper andeggs together well by hand. Form into 4-6 patties and place them on a sheet of waxed paper.

Dredge the patties in panko crumbs, pressing them into the fish cakes. Refrigerate for several hours.

 

Heat enough oil in a large skillet to cover the bottom of the pan. Fry the fish cakes until brown on the bottom,2-3 minutes and turn the cakes over and fry 2-3 minutes more.

Roasted Butternut Squash Noodles

Ingredients

12 oz pkg. frozen butternut squash spirals, defrosted
1 tablespoon avocado oil
1/2 teaspoon sea salt
1/2 teaspoon cracked black pepper

Directions

Preheat the oven to 400*.F

Let the noodles drain in a colander and then place them on a kitchen towel. Gently squeeze out some of the water. Toss the noodles with the avocado or olive oil and spread out on a sheet pan in a single layer.

Transfer to the oven, and roast the squash until tender and al dente, about 10 minutes, stirring the noodles halfway through.
Remove the butternut squash noodles from the over and season with salt and pepper.and serve immediately.

Cucumbers in Dilled Sour Cream

2 servings

Ingredients

Half of an English cucumber, sliced into thin rounds
1 teaspoon kosher salt
1/2 cup sour cream
2 whole scallions, chopped
2 tablespoon white wine vinegar
1 tablespoon honey
1 tablespoon chopped fresh dill

Directions

Place cucumber slices in a colander; sprinkle with salt, tossing to coat. Let stand for 15 minutes, then rinse and pat dry with paper towels.
Combine sour cream, scallions, vinegar, sugar, and dill in a mixing bowl. Add cucumber slices and toss to coat. Let salad stand for at least 5 minutes before serving, or chill for up to one day.

Advertisements