Miso Glazed Cod with Baby Bok Choy

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Cod is glazed in sweet miso before being broiled in the oven. The bok choy is flavored with orange zest and pepper flakes for a spicy, flavorful side.

Serves 2 

Ingredients:
2 tablespoons white miso paste
1 tablespoon light soy sauce
1 tablespoon rice vinegar
1 teaspoon raw honey
1 teaspoon toasted sesame oil, divided
1 1/4 pound  skinless cod fillets
6-7 baby bok choy, halved
2 teaspoons orange zest
2 tablespoons fresh orange juice
1 teaspoon cornstarch
½ teaspoon crushed red pepper flakes, or to taste
1 teaspoon black sesame seeds, for garnish

Directions:
In a medium bowl, whisk miso,  soy sauce, vinegar, honey and ½ teaspoon sesame oil until smooth. Add fish to bowl and spoon marinade on top to coat both sides. Cover with plastic wrap and refrigerate for 30 minutes.

Heat oven to broil on high. Place a rack over a sheet pan and place fish on rack. Broil for 4 minutes. Reduce the oven temperature to 350°F and bake for an additional 8 minutes, until fish flakes easily with a fork. Remove the cod from the oven and set aside.

Meanwhile, in a large nonstick skillet on medium-high, heat remaining ½ teaspoon of sesame oil. Add bok choy, cover and cook 3 to 4 minutes.

Whisk together orange zest and juice, cornstarch and pepper flakes. Add to skillet with bok choy and stir to coat; cook for 30 seconds, until sauce thickens.

To serve, transfer the bok choy and fish to the serving plates and garnish with a sprinkle of sesame seeds.

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Brodetto

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This fisherman stew was inspired  by the local cuisine found along the coastal city of Ancona, Italy. This rustic dish simmers the seafood in a garlicky tomato sauce and  is served with a crusty bread. Many Italian coastal towns have their own version of this dish, which often features the catch of day. Brodetta was original conceived by fisherman to use up the smaller fish that they did not sell at the market that day.  While brodetto is similar to the  classic French  fish  stew, bouillabaisse, traditional  Italian recipes call for 13 fish as in recognizing Jesus and his 12 apostles in attendance of the Last Supper. The stew can be made with any type of fish, shellfish, including mussels and clams and either with octopus or calamari (squid). The key to making this particular recipe is to cook the shellfish and fish in stages. If you are shopping at your local markets and cannot find the listed seafood in this recipe, always choose sustainable varieties that are in season.

Serve 6

Ingredients:
6 (1-inch-thick) ciabatta slices
1/4 cup extra-virgin olive oil, plus more for brushing and drizzling
5 garlic cloves, divided
1 cup finely chopped onion
1/2 cup dry white wine
One 32-ounces jar tomato sauce
2 tablespoons white wine vinegar
1 pound mussels, scrubbed
12 littleneck clams, scrubbed
12 ounces cod fillets, cut into 2-inch pieces
12 ounces skin-on snapper fillets, cut into 2-inch pieces
10 ounces raw large shrimp, peeled and deveined
2 teaspoons kosher salt
6 ounces cleaned squid, bodies cut into 1/2-inch-thick rings
3 tablespoons chopped parsley

Directions:
Preheat broiler to high with oven rack 4 inches from heat. Brush bread with olive oil, and place on a baking sheet. Broil until golden brown, 3 to 4 minutes, flipping halfway through. Rub toast with 1 garlic clove and keep warm.

Thinly slice remaining 4 garlic cloves. Heat 1/4 cup oil over moderately high heat in a large Dutch oven. Add onion and sliced garlic; cook, stirring occasionally, until translucent, about 5 minutes. Add wine; boil until reduced by half, about 2 minutes. Add tomato sauce and vinegar; bring to a simmer. Add mussels and clams; cover and cook until mussels open, about 5 minutes. Remove mussels with a slotted spoon and place in a large bowl. (Discard any that do not open.) Cover pot and cook until clams open, 3 to 4 minutes. Remove clams with a slotted spoon and place in bowl with mussels.

Season cod, snapper, and shrimp with salt. Add to pot, cover, and reduce heat to moderate; simmer 6 minutes. Add squid, cover, and cook until fish are just cooked through, about 2 minutes. Stir in parsley, mussels, and clams. Remove from heat. Cover and let stand until shellfish are heated through, about 2 minutes. Serve in shallow bowls with a drizzle of olive oil and garlic toast.

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All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

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Limoncello Fish and Chips

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Adapted from a fabulous fish recipe  from British Chef Shaun Raking proves forever that homemade is always better. Chef Rankin uses lemonade in his batter, which may seem a bit odd at first but is actually an inspired choice as the bubbles give a beautiful lightness.
Given the seasonal products that I  can find at my  local supermarket, I am always willing to try new things. So, there was a carton of Limited Edition Limoncello Soda, sitting on the store shelf and  I decided to give it a try in this recipe, substituting for the lemonade found in Chef Rankin’s version. On it’s own, the Limoncello Soda was way too sweet for my taste, but it worked perfectly in the batter.

This dish is best served on a platter with plenty of tartar sauce for a summer get-together, or with your choice of sides for lunch.

Adapted from Chef Shaun Rankin
Great British Chefs, 2015

Serves 4

Ingredients:
For the Fish:
Canola oil, for deep frying
Eight 4-ounce cod fillets, skinned and cleaned
One 12-ounce bottle of Limoncello Soda
1 cup all-purpose flour
2 Tablespoons garlic powder
2 Tablespoons paprika
1/8 teaspoon baking soda
1/8 teaspoon baking powder
Salt, to taste
Ground black pepper, to taste

For Serving:
1 lime, quartered
1 lemon, quartered
Tartar sauce
Waffles Fries

Directions:
Heat oil in a deep fryer to 365 degrees F (185 degrees C).
Preheat the deep fat fryer to  365°F  (180°C) . Alternatively, fill a deep saucepan with the canola  oil to halfway and, using a cooking thermometer, heat to 365°F  (180°C).
Rinse fish, pat dry with paper towels and season with salt and pepper.

In a large mixing bowl, whisk together the Limoncello Soda, flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper, baking soda and baking powder to make the batter. A thin batter is formed. Set aside.

Dip each fish piece in the batter until completely covered. You should be able to see the fish through the batter after it has been dipped.

Carefully lower the fish into the deep-fat fryer or saucepan and cook for 4 minutes, or until golden brown and crispy. Deep-frying should not make food excessively greasy. The trick is to keep the oil hot enough and not leave the food in it for too long.Remove the fish  from the fryer using a slotted spoon and set aside to drain on paper towels. Lightly season to taste with salt and pepper.

Serve with the lime  and lemon wedges and some dollops of tartar sauce and seasoned waffle fries.

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