Tag: Cod

Frozen cod: 5 easy seconds – Italian Cuisine

Frozen cod: 5 easy seconds


Cod fillet is a versatile and easy-to-use ingredient in the kitchen. Here are some ideas

One thing that should never be missing in your freezer? Without a doubt i frozen cod fillets. Here are 5 recipes to cook them in a simple tasty way.

In the first place on the shopping list always put frozen cod fillets because they are a healthy, versatile and cheap ingredient, perfect for preparing quick dishes for the whole family. We thought to suggest 5 recipes of second courses to be made in a short time to put the whole family, but also your guests at the table on a special occasion.

Frozen fish. Yes or no?

Eating frozen fish is not a sin, quite the contrary! In many cases frozen fish is even better than fresh fish, more controlled and of certain origin. You can find excellent cod fillets in all supermarkets and also in shops selling only frozen products. You just have to pay close attention to the storage method once you bring the product home. Make sure that the temperature of your freezer does not change over time and that the product is well packaged. In the event that ice crystals appear inside the package and on the fillets themselves, avoid consuming the product because it may have undergone changes in temperature and may be damaged.

How to defrost cod fillets

The best and most hygienic way to defrost any type of frozen food is the refrigerator. Leave the product cool for a few hours and then use it in your recipes. Another solution is the microwave in the special function for defrosting. We advise you not to use hot or lukewarm water especially when you are dealing with fish or meat, because frozen products lose texture and taste.

Cod fillets with cherry tomatoes

This is certainly the simplest and fastest recipe to prepare and which puts everyone in agreement. We always suggest you to defrost the fillets before cooking them, but if you don't have time then in this case put them in a pan with cherry tomatoes cut in half, a piece of finely chopped onion and extra virgin olive oil. Deglaze with white wine and at the end of cooking add salt and pepper to taste and complete the dish with fresh chopped parsley with a knife. Serve with croutons of bread and oil to make the shoe with the sauce. With this cod you can also season a plate of pasta. You simply have to break the fillets with a fork and add a few tablespoons of tomato sauce in the cooking.

Cod burger

It is the favorite dish of children. It is prepared with 5-6 thawed fillets that are blended with an egg and a mix of breadcrumbs (about 100 g) minced with parsley, garlic and oil. The breadcrumbs are then added to obtain the right consistency and the mixture is left to cool in the refrigerator. At this point the burgers are formed with your hands, or with a pastry cutter to obtain a more uniform shape, and they are cooked in a non-stick pan or in the oven at 180 ° for 15-20 minutes. They can be served with the classic bun, the hamburger sandwich, and many sauces to taste.

Cold cod salad

Also in this case the cod must be defrosted and then simply steamed or boiled for a few minutes.
Once cold it is cut into small pieces and seasoned with cherry tomatoes, red onion, oil and salt in the Catalan way. You can also add black olives, capers and arugula for an extra touch of flavor and color.

Breaded sticks

Another recipe that will make the little ones happy. Just defrost the fillets and then dry them very well with kitchen paper. Then they are passed in flour, beaten egg and breadcrumbs, as is done for cutlets, and fried in a pan. To avoid breaking the breading which is always very delicate, we recommend baking it in the oven at 180 ° for 15 minutes.
They are excellent served with a fresh sauce based on yogurt, mustard, chives and lemon juice.

Baked cod with leeks and pumpkin

This is a very simple second course to prepare, but very effective. Just wrap the thawed fillets, one at a time, with the leeks and then arrange them in single-portion packets together with diced pumpkin, chopped onion, oil, salt and pepper. They bake at 180 degrees for 30 minutes.

Recipe Polenta blown and cod – Italian Cuisine


  • 400 g desalted cod
  • 150 g cinnamon flour
  • 2 oranges
  • a shallot
  • a head of radicchio
  • seed oil
  • dill
  • extra virgin olive oil
  • salt

For the recipe of puffed polenta and cod, boil 750 g of water with 8 g of salt; add the yellow flour and cook for 50 minutes, stirring occasionally.
Spread the polenta on a sheet of baking paper, cover it with another sheet and stand it with a rolling pin in an even 2-3 mm thick layer. Cook the dough in the microwave at 900 KW of power for a couple of minutes, then cut it into squares and continue cooking in the microwave for another 4-5 minutes. Fry the polenta squares in plenty of seed oil for a few seconds, until they are inflated, then drain on kitchen paper.
For the cod: cut the cod into small slices and blanch on the skin side in a pan greased with a drizzle of extra virgin olive oil for 1 minute; turn them and cook them again for 30-40 seconds. Let them cool and peel them.
For the side dish and the sauce: Clean the radicchio and chop it. Squeeze the oranges. Chop the shallots and fry in a pan with a drizzle of extra virgin olive oil, orange juice and a sprig of dill for 15 minutes. Add 35 g of extra virgin olive oil and blend everything with an immersion blender. Arrange the puffed polenta in the dishes, place the stockfish and radicchio slices on top, season with the orange sauce, garnish with chopped dill and serve.

Recipe Cod, escarole and baby carrots – Italian Cuisine


  • 600 g desalted cod
  • 300 g scarola
  • 30 g pitted black olives
  • 12 carrots with leaves
  • a clove of garlic
  • a fresh chili pepper
  • a fillet of anchovy in salt
  • shelled pistachios
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of cod, endive and baby carrots, divide the cod into slices and brown them in a pan with a little oil and a pinch of pepper for a minute on the side of the skin. Then transfer them to a baking tray lined with baking paper, season with a little oil and bake at 160 ° C in ventilated mode for 4-5 minutes.
For the side dish: Peel the endive. Heat 2 tablespoons of oil in a saucepan and add the crushed garlic clove with the peel, the chopped pepper in half, the desalted anchovy fillet and the black olives; after a minute add the endive and a ladle of water, season with salt and cook for 7-8 minutes with the lid, then remove the lid and continue cooking for another 2-3 minutes. Wash the carrots and cut them in half lengthwise, without removing the leaves. Blanch them in abundant salted water for 4 minutes, then drain and brown them on the cutting side in a pan greased with a little oil for about 3 minutes; finally salted. Serve the cod with baby carrots and endive and complete with 2-3 tablespoons of coarsely chopped pistachios and, to taste, with fresh escarole leaves and sorrel.

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