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.
Sicilian Style Codfish Cakes
Makes 8-10 cakes
Ingredients
1 pound fresh cod fish fillets, poached (see directions below)
1 pound potatoes, peeled, boiled and mashed (about 3 medium)
1/2 cup grated Parmesan cheese
2 tablespoons extra virgin olive oil
1 medium onion, finely diced
1 garlic clove, grated
1 large egg
1/4 cup chopped fresh parsley
Flour
1 egg beaten with 1 tablespoon water for coating the patties
1 cup breadcrumbs
Salt and pepper
Vegetable oil for shallow frying
Directions for making fish cakes:
Drain the poached fish and flake the fish with a fork. Be sure to remove all bones. Let cool.
Cook the potatoes in salted water and mash with the olive oil. Add the Parmesan cheese, chopped onion, garlic, 1 egg, the flaked codfish, parsley, salt and pepper to taste.
Divide the fish mixture into eight equal portions, then, with floured hands form each into a flat cake, about 3-inch rounds; 1/2 inch thick.
Beat the egg with the water. Dip each fish cake into the beaten egg and then into the breadcrumbs
Heat the oil in a large frying pan and fry the fish cakes for about 3-5 minutes on each side, until crisp and golden
Drain on paper towels and serve with a remoulade or tzatziki sauce.
Poached Cod Fish
3 cups cold water
1/4 cup dry white wine
1 medium bay leaf
A large branch of fresh thyme
3 chive stalks
Salt and pepper
1 lb cod fillets
1/2 medium lemon, sliced paper-thin
3 fresh parsley sprigs, stems trimmed and coarsely chopped
Directions
Combine all the ingredients except the fish in a large, shallow-sided pot and bring to a boil over high heat. Reduce heat to low until liquid is at a simmer. Add fish in a single layer, making sure it is completely covered with liquid. Sprinkle the fish with salt and pepper.
Poach until the cod flesh is opaque and flakes easily (the internal temperature should be 175ºF).
Low Carb Codfish Cakes
Makes 4 cakes
For this version, I made mashed cauliflower and mixed it with butter and sour cream for a previous dinner side. I reserved a ½ cup of the mixture for the codfish cakes.
Ingredients
Cakes
1 lb poached cod fillets
1/2 cup leftover mashed cauliflower mixed with sour cream
1/2 medium shallot, minced
1/2 teaspoon garlic powder
1/4 cup chopped fresh parsley
1 tablespoon freshly grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
Coating
Arrowroot powder
1 egg beaten with 1 tablespoon water for coating the patties
1 cup store-bought Low Carb panko bread crumbs or homemade, recipe below
Vegetable oil for shallow frying
Directions for making low carb fish cakes:
Drain the poached fish and flake the fish with a fork. Be sure to remove all bones. Let cool.
Add the leftover cauliflower, chopped shallots, garlic powder, Parmesan cheese, flaked codfish, parsley, salt, and pepper.
Chill the mixture in the refrigerator for several hours.
Divide the fish mixture into four equal portions, then, with arrowroot powder floured hands form each into a flat cake.
Dip each fish cake into the beaten egg mixture and then into the low carb breadcrumbs
Heat the oil in a large frying pan and fry the fish cakes for about 3-5 minutes on each side, until crisp and golden.
Drain on paper towel and serve with the tzatziki sauce.
Low Carb Panko Crumbs
I buy low carb bread, such as Smart Buns, and turn them into homemade croutons or panko crumbs.
Slice the bread into cubes.
Place cubes on a sheet pan and toast, in a single layer in a 350 F degree oven. Store the croutons in a zip-top bag in the freezer.
To make breadcrumbs: Place the toasted cubes in a food processor and pulse to create course breadcrumbs.
Store the remainder in an air-tight, zip-seal bag in the freezer.
Tzatziki Topping (cucumber yogurt sauce)
Mix 1/2 cup plain whole milk Greek-style yogurt with ¼ of a cucumber (seeds removed, grated and squeezed to remove extra liquid), 1/4 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 cup crumbled feta cheese and 1 tablespoon chopped dill.
Spiralized Carrot & Beet Salad
Servings 4-6 servings
Ingredients
2 carrots spiralized or one 12 oz package of frozen Green Giant carrot spirals, defrosted
2 beets spiralized or one 12 oz package of frozen Green Giant beet spirals, defrosted
1/2 of a shallot, minced
2 tablespoons chopped chives
1/2 cup slivered almonds, toasted
A generous handful of chopped parsley
Dressing
1/4 cup lemon juice
1/4 cup olive oil
A couple of dashes of hot sauce
Directions
Peel and spiralize the carrots and beets or defrost the frozen spirals in a colander and dry on paper towels.
Cut the spirals into shorter strands for the salad and place in large salad bowl. Salt and pepper to taste. Add the shallots, chives, parsley, and almonds.
In a separate small bowl whisk together lemon and olive oil with a couple dashes of hot sauce.
Pour dressing over veggies and mix well. Serve with the codfish cakes.
