Creole Cod

This past Friday night, my wife stopped at the store on the way home to pick up some fish.  I had this great recipe for Salmon in a curry broth I had printed out and wanted to try.  The salmon was really expensive this day and the cod was reasonable.  So cod it is.  And a new idea was needed.

 

Creole comes to mind and the cod should stand up to the flavors well.  I search my blog for my Creole recipe, search my fridge for my ingredients, and close enough.  I will make do with what I have.  I really like poaching food right now because it leaves the food so tender.  So the idea here will be to create the flavor and then add the fish to cook it at the end of the process.

 

 

 

 

 

 

 

 

 

Recipe

Creole Cod:

 

1. Start by generously applying Creole Seasoning to the fish fillets and set aside.  ( I used for fillets).
2. In a saute pan, add  1/2 each red and green pepper, 1/4 red onion cook for 5 minutes; season to taste with salt and pepper and add a good tbsp of Creole Seasoning.
3. Next add 1 tsp each dried basil and oregano, 1/4 tsp each black pepper, white pepper and red pepper flakes, 1 tbsp each light corn syrup, molasses, granulated sugar, light brown sugar, dark brown sugar and cook for 5 – 10 minutes
4. Pour in one 15 oz can of diced tomatoes with garlic and one 15 oz can of fire roasted tomatoes, 1 1/2 cup of water, 1 bay leaf and 1 tbsp dried parsley, bring to a boil and reduce to a simmer and cook for 5 – 10 minutes.
5. Place the cod fillets in the broth and cook for 8 – 10 minutes and serve.  Enjoy!