Mediterranean Baked Cod

We were looking for a lighter seafood/fish dinner tonight, and a quick flip through Paul Johnson's Fish Forever (Wiley and Sons, 2007) turned up a meal that looked both good and easy to make. It was true on both counts.

The recipe, page 97, was Mediterranean Baked Cod, which was a simple baked fish in mediterranean ingredients (leeks, fennel, tomatoes and white wine).

Baked Cod Ingredients (with cauliflower)

Step 1 was to bake some sliced fennel and leeks in olive oil and salt and pepper (for 10-15 minutes). When this was done, white wine, saffron and lemon juice was added to the pan, and then the cod was placed on top of the veggies, which were then topped with tomatoes, more olive oil, salt and pepper. This was baked for a good 20-25 minutes at 400 degrees (not the 10 minutes at 350 degrees as stated in the recipe).

Leeks and Fennel

The result was a lovely tender white fish in a saffron tomato broth. We served it with a mashed garlic cauliflower and some crusty bread for mopping up the broth. The ultimate arbiters of success, the children, pronounced it good. Me and Amp loved it.

Mediterranean Baked Cod

Although it was deemed good, Grace's final words on the subject were: "it would be better with halibut". Brat. :-)

Chili - Basic Texas Red

A good dish for a cold winter Eagles-game-day Sunday is a nice bowl of chili - a basic Texas Red, with just beef (and no beans).

I was looking back through my postings here, and I can't believe I haven't posted this recipe yet... This is our version of a basic easy chili, adapted from several different recipes. So here's how an east coast Yankee makes a bowl of Texas Red.

Ingredients:

• 4 pounds of cubed "stew" beef (chuck is good)
• 1 large onion, chopped into small pieces
• 1-2 cups of green and red chilis (today I used three Anaheim mild green chilis, 1 red bell pepper and 1 jalapeno), chopped into small pieces
• 5-6 cloves of garlic, minced (or 1 tablespoon minced jar garlic)
• 1 teaspoon ground chipotle chili powder
• 1 teaspoon ground ancho chili powder
• 1/2 teaspoon cayenne pepper
• 1 tablespoon generic "chili powder"
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• A 28 oz can of diced tomatoes in juice
• 1 square semi-sweet baker's chocolate
• 2-3 cups beef stock
• 1 bottle of beer

Steps:

1) Cut the beef into small (1/2 - 3/4 inch cubes or small pieces). In a large dutch oven, brown the beef pieces in a little bit of oil, in batches.

2)  Put all the beef back into the pot, add the onions and garlic, and stir for a few minutes.

Beef and onions and garlic

3) Add the dried spices, fresh chilis and diced tomatoes with their juices. Stir for a few minutes to get the spices mixed in.

Add the spices, fresh chilis and diced tomatoes

Add 2-3 cups of beef stock and one bottle of a good beer (I used a bottle of Sam Adams this time). Also add the one square of baker's chocolate. Mix well. Bring to a boil, cover and reduce to a simmer, and cook for an hour.

Add beef stock and a beer

At the end of an hour, remove the cover, and simmer it for another 1-1.5 hours, adjusting the temperature as needed to make sure you maintain a low simmer.

Two to two and a half hours later - Chili

Serve with jalapeno corn bread and a salad. We garnish with sour cream, green onions, shredded cheddar (and more sliced fresh jalapeno for me).