On Mondays, all our local fishmongers go fishing to The Fulton Fish Market and their stores are closed. Our village, on the other hand, has a rear yard garbage collection on Tuesdays. And there’s none more until the end of the week. Do you see my dilemma?
Another reason to love H Mart. This is where this beautiful cloud looking cod came from on a Monday.
Prepared Catalan style — Bacalao en Salsa de Piñones — in white wine with tomatoes, pine nuts, and bread crumbs it doesn’t need a side dish. The sauce is substantial and filling. Perfect for a hot and humid day when you’re not really hungry but still want something.
WHAT WENT I
— 2 Tbsp olive oil
— one large onion, chopped fine
— 1/2 cup homemade breadcrumbs
— 1/4 cup pine nuts, toasted and ground
— 1 Tbsp crushed garlic
— 1 tsp sweet paprika
— 1 cup of wine
— 1 1/2 cups tomatoes, peeled, deseeded, and coarsely chopped
— about a cup of cooked peas
— about 1 1/2 lb cod fillets
— salt and pepper to taste
FOR GARNISH
— 1/4 cup toasted pine nuts
— chopped mint
THE PROCESS
1. In a sauté pan, cook onions in oil over low heat until very soft but not brown — about 8 minutes.
2. Add nuts, bread crumbs, garlic, and paprika and cook for another 3-5 minutes — until fragrant.
3. Add wine, tomatoes and cook for another 10 minutes. Season to taste.
4. In a frying pan, sear seasoned cod over moderate flame — 3 min on one side.
5. Once you flip the fish, pour hot sauce around it, and mix peas into the sauce. Another 3-5 minutes — depending on the thickness of filets — and it’s ready.
6. Garnish and serve.
