Fish: Recipes from the Sea, a new collection from the archives of Italy’s seminal Silver Spoon cookbook, with full-color photographs and illustrated encyclopedia-style entries on the fish called for in every dish. There’s step-by-step instruction in techniques such as scaling and skinning, shucking oysters, and preparing octopus, while the seductive recipes run to fried skate with butter and capers, and sautéed cod with a luscious pea cream {see recipe below}.
OVERVIEW
- Fish: Recipes from the Sea is a celebratory collection of more than 200 recipes for cooking with fish and seafood from The Silver Spoon Kitchen
- More than 200 simple, authentic recipes for fish and seafood, newly collected from the Silver Spoon kitchen
- From traditional seafood soups to simple grilled fish with herbs, the Italian approach to cooking with fish is both delicious and resourceful
- Demystifies the process of choosing, preparing and cooking all kinds of fish and seafood with clear, step-by-step instructions
- Includes advice on choosing and substituting different kinds of fish to make the most of what’s available near you
- Hardcover: 312 pages
- Publisher: Phaidon Press (February 27, 2012)
- Language: English
- ISBN-10: 0714863874
- ISBN-13: 978-0714863870
Sautéed Cod with Pea Cream
Buttery cod is accented with a creamy pea purée and crushed mustard seeds in this recipe adapted from one in Fish: Recipes from the Sea (Phaidon Press, 2012). This recipe first appeared in the 2012 SAVEUR 100, with the article New Fish Cookbooks.
Serves 6
INGREDIENTS
- 2½ lb. boneless, skinless cod filets, cut into 2″ chunks
- 1 tbsp. mustard seeds, lightly crushed
- 4 tbsp. unsalted butter
- 2 shallots, finely chopped
- 3½ cups fresh or frozen, thawed peas
- Kosher salt and freshly ground black pepper, to taste
- ⅔ cup half-and-half
- 2 tbsp. olive oil
- Roughly chopped dill, to garnish
PREPARATION
Sprinkle cod evenly with mustard seeds and let marinate in the refrigerator for 2 hours. Meanwhile, heat butter in a 10″ skillet over medium heat. Add shallots; cook until soft, about 5 minutes. Add peas, 1 cup water, and salt and pepper, and cover partially with lid; cook until sauce is reduced, about 10 minutes. Set sauce aside and keep warm. Purée ¾ cup peas, half-and-half, and salt and pepper in a food processor; transfer to a 2-qt. saucepan and keep warm over low heat. Heat oil in a 12″ skillet over medium-high heat. Add cod; cook, turning once, until golden brown, about 4 minutes. Season with salt. Divide pea purée among 6 serving plates and top with cod; spoon over sauce and garnish with dill.
