Atlantic Cod Stew

Name: Atlantic Cod Stew
Cuisine: American
Ingredients: 200 grams frozen cod; 1 can peeled tomatoes; 1/2 yellow bell pepper; 1/2 green bell pepper; 3-4 tablespoons sliced shallots; 5-6 button mushrooms, sliced; 3-4 sprigs fresh thyme; 3-4 sprigs fresh oregano; Black pepper and salt to taste; 1 stick unsalted butter

ครัวหมีอวดเมีย @bearbearkitchen

กรุงเทพฯ, ไทย

Oh, look at the fish, Sara. It's so white and appealing, truly tempting to the taste buds, haha. Oh, I have a story to share. Atlantic cod is moderately priced and not as oily as sablefish. Its texture is somewhat similar to sablefish but not as soft that it breaks with just the tongue like sablefish.
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Lately, I haven't been buying sablefish, and if I go to a restaurant that offers it in a set menu, I avoid it because some places use oilfish and sell it as sablefish (Sable/Black Cod).
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Oilfish is very cheap, and many countries have declared it as a fish for industrial lubricant extraction, not for human consumption.
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Simply put, if you find a place where the grilled sablefish with soy sauce is coarse but oily like real sablefish, it's likely oilfish.
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For frozen ones, if the fillet is smaller than your palm and has yellowish lines on the white cross-section, it's definitely oilfish (oilfish is smaller than real sablefish). Note: Real sablefish usually doesn't have its scales removed because the scales are a unique feature that shows authenticity. Fake sablefish will have the scales removed to pass off as real, and the price difference is significant. If you find sablefish priced the same as cod, be cautious; it's likely oilfish (which is cheaper than cod).

ครัวหมีอวดเมีย @bearbearkitchen

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Ingredients

200 gramsfrozen cod
1 canpeeled tomatoes
1/2yellow bell pepper
1/2green bell pepper
3-4 tablespoonssliced shallots
5-6button mushrooms, sliced
3-4 sprigsfresh thyme
3-4 sprigsfresh oregano
Black pepper and salt to taste
1 stickunsalted butter

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Steps

1

Heat an electric stove to 250°F (120°C) and simmer the peeled tomatoes and unsalted butter until the butter melts.
2

Use a wooden or plastic spatula to chop the tomatoes into small dice (if you've never seen dice, well... haha). *Add water if it feels too thick.
3

Chop the vegetables like this, then chop the parsley.
4

Simmer on low heat until the vegetables are semi-cooked. Add parsley, fresh oregano (whole sprigs, not chopped), and fresh thyme (whole sprigs, not chopped). *We don't chop them because we only want the aroma, and we can easily remove them before serving. Season with black pepper, salt, and balsamic vinegar (if you like it tangy).
5

Thawed fish will be a bit watery, so pat it dry with a cloth and let it drain for a while. Dip in egg, then coat with all-purpose flour. Sprinkle with salt.
6

Sauté with olive oil and garlic.
7

Once the fish holds its shape and doesn't break, add fresh thyme and oregano for aroma. Add more salt to taste if desired.
8

Ladle the stew into a plate.
9

Cut the fish fillet in half. This stew serves 2. Arrange nicely on a plate and garnish with cilantro. You can impress your wife with dinner tonight.
10

Oh, look at the fish, Sara. It's so white and appealing, truly tempting to the taste buds, haha.