2 pounds Kirkland
Signature Copper River
Seafoods wild Pacific
cod portions, thawed
1 13 1/2-ounce can
2 tablespoons green
1 cup chopped onions
1 1/2 cups water
2-3 stems sweet Thai basil
Cooked rice, for serving
Wild Pacific Cod with Green Curry
Kirkland Signature/Copper River Seafoods
Cut cod into bite-size pieces.
In a large saucepan, heat coconut milk over medium
heat until it boils and thickens. Stir in curry paste and
onions; simmer for 5 minutes.
Mix in water and bring to a boil. Add the cod, cover
and cook over high heat for 10 minutes, or just until
the fish begins to break apart.
Place the basil leaves in the pan and cover.
To serve, place rice in soup bowls, top with fish and
add some cooking liquid. Garnish with basil leaves.
Makes 5-6 servings.
Tip: For a sweeter-tasting curry, add an extra 1/2 cup
New Zealand Ling Cod Stew
with Fennel and Sweet Potatoes
Quality Ocean International
2 large fennel bulbs
2 large sweet potatoes
6 tablespoons butter
1 onion, sliced
1 teaspoon paprika
1/2 cup flour
1 cup dry white wine
2 pounds New Zealand*
ling cod, cut into
2 bay leaves
1 cup heavy cream
2 cups dry white wine
6 cups water
1 cup white vinegar
3 celery stalks,
1 carrot, roughly chopped
1 leek, roughly chopped
1 yellow onion,
2 garlic cloves
1 fennel bulb, trimmed
To prepare the court bouillon, combine all ingredients
in a large pot. Slowly bring to a boil, then boil slowly
for 30 minutes. Strain.
Trim fennel and peel sweet potatoes, then cut into
similar-size pieces. Cook in boiling water for about 5
minutes, until half cooked, then drain.
In a deep-sided sauté pan, heat butter over medium
heat. Add onions and paprika; sauté until translucent.
Add flour and cook, stirring constantly, for 2 minutes.
Whisk in 1 3/4 cups court bouillon and wine; bring to
a boil, stirring constantly.
Add the sweet potatoes, fennel, ling cod and bay
leaves; simmer for 10 minutes. Add cream and
simmer for 10 minutes. Makes 4 servings.
Brands may vary by region; substitute a similar product.