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You are here: Home / Recipes / Fish and Shellfish / Stocking a Freezer – and a Fish Recipe – Smoked Cod

Stocking a Freezer – and a Fish Recipe – Smoked Cod

December 6, 2014 by Fiona Maclean 10 Comments

Last Updated on December 7, 2018

Smoked Cod with Dill, Peas and Potatoes – a simple supper recipe:

Moving house, with a plethora of things to remember, it was easy enough to overlook the fact that my normally well stocked freezer would end up needing a complete refill. Normally I have a good supply of fish, something that can be cooked quickly to make a healthy supper.  The rest of the space is usually taken up with batches of recipes which are old favourites like bolognese sauce, venison casserole and greek lamb stew.   Actually in many ways I’m rather enjoying the fresh start.  I’m planning a mini series of ‘what to put in your freezer’ – those ‘easy to make in bulk’ dishes that I keep in stock for evenings when I simply don’t want to cook from scratch.  I am sure it saves money and it definitely ensures I have food that is healthy, tastes good and can be re-heated to make dinner in minutes rather than hours.

Smoked Cod II

What else goes in my freezer?  I buy frozen peas and (for moments of weakness) frozen oven chips.  I freeze individual chicken breast portions.  And I really love having a supply of fish.

John from DelishFish in Scotland is a great source of local British fish.  While I could buy from the supermarket, what I get delivered to my door from him is always super fresh (usually not pre-frozen) and beautifully packed in portions that make enough for 1-2 people.  So, one of the first things I’ve done since the move has been to call him and order a case of mixed fresh and smoked fish.  He runs his own smokehouse too and I love some of the more unusual smoked fish that I can get from him.

Smoked cod is something I haven’t tried cooking with before.  If you think bloggers ‘make it up’, well, that’s true to a certain extent in my case.  I was keen to make a wintery dish with cream and I’d planned to make something very close to this Nordic smoked haddock recipe from Nigel Slater.  As it happens, I was joined by a friend for dinner, one who doesn’t eat meat. And that forced me to experiment.

I was delighted with the result so I am sharing my recipe for Smoked Cod with Dill,Peas and Potatoes.  And, I’ll certainly be making it again.  One of the best ‘instant meals’, it takes 15 minutes to cook and about 5 minutes to prepare.

Smoked Cod with Dill, Prawns and Peas
Print
Smoked Cod with Dill, Prawns and Potatoes
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Course: Lunch
Cuisine: European
Servings: 2
Author: Adapted from a recipe by Nigel Slater
Ingredients
  • 300 g Smoked cod Cut into two portions
  • 50 g Green Prawns Shelled and deveined
  • 150 ml Double Cream
  • 75 g Frozen or Fresh Peas
  • 1 handful Fresh Dill
  • 1 tablespoon Rapeseed Oil
  • 2 Medium Potato
  • 6 Peppercorns
  • 2 Bayleaves
Instructions
  1. Cut the potatoes into small 'chips' - about half the size of a normal chip. There's no need to peel the potatoes
  2. Heat the rapeseed oil in a large pan and add the potatoes. Fry on a medium heat turning occasionally so they don't burn. Cook for a total of 15 minutes till soft on the inside and crisp and golden on the outside
  3. Add the cream, bayleaves, peppercorns and cod to a shallow casserole. Bring to just below simmering and cook for 12 minutes
    Poaching smoked cod
  4. Stir through the dill, prawns and peas and bring back to just below simmering. Cook for a further 3 minutes
    Smoked Cod with Prawns
  5. Add the potatoes to the pan and stir through
  6. Taste and season with salt and pepper if necessary. Serve garnished with a few dill sprigs and a simple green vegetable

 

This isn’t a diet recipe – the cream and potatoes make for rich, comfort food for winter.  But, in my mind, it’s worth the calories.  Delicious

 

 

Filed Under: Fish and Shellfish, Lunch, Mains, Recipes Tagged With: cod, fish, Norway

About Fiona Maclean

London based freelance writer and marketing consultant. I edit London-Unattached.com and write for a number of other publications. With a music degree and a background in marketing across many sectors, my passions include all types of music, food, restaurants, wine and travel

Comments

  1. helen says

    January 31, 2015 at 7:00 pm

    Good idea re the frozen fish-not sure why I don’t do that more often as I love freezer-to-table cooking. I keep frozen peas and soya beans too for quick dips! X

    Reply
  2. Kirsty Mills says

    December 15, 2014 at 2:31 am

    This recipe sound delicious, thanks x

    Reply
  3. Pamela Morse says

    December 12, 2014 at 8:53 pm

    This is a very good place to pay attention. I am not a well organized freezer user, to my own detriment. Smart to start with a plan!!

    Reply
  4. Stevie Wilson says

    December 10, 2014 at 12:54 am

    Great recipe! Sounds delish. How is the new house going on? I have difficulty cooking because I don’t want to be stuck doing it and often it takes much longer than I anticipated.

    Reply
  5. Karen says

    December 8, 2014 at 4:42 pm

    There is something very cathartic about a new start and a NEW freezer, as in new stock! I also love this recipes too Fiona, very me!

    Reply
  6. Glamorous Glutton says

    December 8, 2014 at 11:59 am

    Lovely looking recipe and I bet that smoked cod was fantastic. We’re eating more and more fish, it’s so good for you and so versatile. Fab to have it not frozen delivered to your door. GG

    Reply
  7. Bintu @ Recipes From A Pantry says

    December 8, 2014 at 11:01 am

    Fresh fish delivered to your door? Sounds like my idea of heaven.

    Reply
  8. Nikki fraser says

    December 7, 2014 at 8:58 pm

    Not tried smoked cod but I love dill and fish ๐Ÿ™‚ so I will have to try this recipe ๐Ÿ™‚

    Reply
  9. Lilinha Espindula says

    December 6, 2014 at 8:19 pm

    I’ve never tried smoked cod before, the recipe sounds delicious and perfect for this time of the year x

    Reply
    • Fiona Maclean says

      December 6, 2014 at 8:23 pm

      you could make it with smoked haddock too, it was delicious and VERY easy

      Reply

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