I’m fighting an antibiotic resistant infection . . . and winning. One of the protocols is to avoid red meat. Anyone who follows my blog knows I adore red meat. Beef is my favorite meat, hands down, but as the daughter of a fisherman I also love seafood. I love fresh salmon, canned tuna, shellfish and . . . Pacific cod. If you’ve had cod and have been singularly unimpressed, I don’t blame you. Not all cod is created equal. My absolute favorite cod is a little recognized fish – orange roughy, a truly fabulously tasty fish. Sadly, orange roughy isn’t widely available outside of fishing port towns.
A close second to my taste buds is Pacific cod. Not Alaskan cod (relatively tasteless but widely available) or any variation thereof. Pacific cod is it’s own class of cod. It’s flavorful in a way that makes it delightful to cook with. Tonight I had cod and shrimp in a white sauce and it was heavenly. Here’s what I did.
Saute sliced mushroom (I used shiitake), grated zucchini and diced green onion in garlic oil and butter. Sprinkle thyme, gochugaru and salt over the sauteing vegetables. Once the veges are al dente, lift them out with a slotted spoon. Add thawed cod and shrimp (and more butter) to the pan. Turn the seafood, cooking on both sides. Spoon the seafood out. Add milk. As the milk is coming up to temperature mix a bit of milk with a bit of corn starch and a bit of the warmed milk from the pan. Stir that into the pan. Continue to stir as it thickens. Once it’s thickened add the seafood and vegetables back to the pan and let it simmer just a little bit longer.
Trust me, this is fabulous!