Fresh cod is an incredibly versatile fish. Skin and bones are easily separated from both raw and heat-treated carcasses. Fleshy flesh tastes good both baked or boiled and fried. Cod fillet is the most popular base for deep-fried fish, tempura, and is good in cutlets, fish pies and stews. An equivalent substitute for layered cod flesh can only be the fillet of sea bass. The opposite is also true - perch can most often be replaced with cod.
It is necessary
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- Japanese style noodle soup and sea bass fillet
- 1 perch whole
- ½ onion
- 500 ml of boiled water
- 100 g noodles
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- a pinch of dried ginger
- 1 tablespoon chives, chopped
- 1 tablespoon fresh cilantro, chopped
- salt
- pepper
- Italian seafood chowder
- 350 g sea bass fillet
- 12 raw king prawns
- 600 g fresh mussels
- 600 g fresh shellfish
- 150 g squid fillet
- 120 g of boiled long grain rice
- 150 ml fish broth
- 150 ml chicken broth
- 90 ml tomato puree
- 100 ml dry white wine
- 2 onions
- 1 clove of garlic
- 1/2 teaspoon dried chili flakes
- 1 fennel onion
- 1 tablespoon chopped greens: parsley
- chervil and basil
- 4 tablespoons olive oil
Instructions
Step 1
Japanese style noodle soup and sea bass fillet
Butcher the sea bass. Set aside the fillet, and fill the head and ridge with boiled hot water. Add half the onion and cook for 10-15 minutes. Boil any Japanese noodles separately. Strain the broth through a sieve.
Step 2
Steam the perch fillet. To do this, take a colander (or better, a special bamboo basket), line with baking parchment greased with sesame oil, and set over a saucepan of boiling water. Place the perch fillets on the parchment, skin side down, sprinkle with salt and freshly ground black pepper, sprinkle with ground ginger and herbs. Close the lid and cook for 5-7 minutes, until the fish flesh is white and opaque.
Step 3
Place the fillet in a bowl, top with boiled noodles and cover with hot broth. Add soy sauce.
Step 4
Italian seafood chowder
Peel the onion and chop finely. Rinse clams and mussels under running water, discard open and chipped shells, clean the rest with a brush. Peel the garlic clove, cut in half and crush each half with the flat side of a wide knife. Chop the fennel onion finely. Cut the squid fillet into rings. Peel the shrimp by removing the shell and digestive tract (black vein).
Step 5
Pour half the olive oil into a deep, wide, thick-walled skillet. Heat it and stir in chopped onions, fennel and crushed garlic. Reduce heat and sauté vegetables until light golden brown. Pour in white wine. Wait until it has half evaporated. Add tomato puree, fish broth and chicken broth. Stir. Increase heat, bring to a boil, add chopped greens and pepper flakes, simmer for 15 minutes.
Step 6
Heat the remaining olive oil in a skillet. Fry the perch fillets on both sides for 5-7 minutes, until golden brown. Transfer to tomato broth, put mussels, squid, shrimp and shellfish there. Turn up the heat and cook until the clams and mussels are open. Remove from stove. Remove and discard any unopened sinks. Put the rice in deep bowls, fill it with a chowder and serve, if desired, seasoning with fresh chopped greens - basil, parsley, chervil.
