THE INTERNATIONAL FOOD AISLE IS A SPRINGBOARD OF INFORMATION
Cod is our favorite fish due to its versatility in being able to take on many flavors. Inspired by a bottle of soy sauce and a jar of puréed ginger from the international food aisle, it seemed like a nice blend for a cold evening. In Berlin with M2, and busy with things during the day, a warm dinner had to fit into that nightly dinner timeframe. I believe the word is rushed. As many of us do, the grocery store is a stop on the way home.
There is an Instant Pot sitting in the pantry in Maine, awaiting its first use. As it is faraway from where we are, our kitchen resources somewhat out of the norm, one pot meals have become a regular part in our cooking routine. Cook the onions, add the spinach, season it with the soy and ginger, add a sprinkle of garlic powder, place fish on top, lid and simmer. EasyPeasy.
A FEW OTHER RECIPES TO TRY:
Quinoa Crusted Cod from Culinary Mamas
Roasted Cod w/ Artichokes, Olives & Sun-dried Tomatoes from America’s Test Kitchen/Splendid Table
One Pot Braised Cod w/ Summer Vegetables from A Clean Bake
- 4 pieces of cod (small to medium-not whole filet)
- 8oz/230g fresh spinach (frozen works as well)
- 1 large onion
- 3 Tbsp soy sauce
- 1 Tbsp puréed ginger
- sesame or olive oil
Heat oil in large skillet, and add onion. Cook until soft.
Add spinach. Cook down.
Add soy sauce and ginger purée. (Add optional garlic powder 1/2 teaspoon)
Place fish on too of spinach and onions.
Place lid on pan and cook for about 8-10 minutes until fish is cooked through.
Can be served in individual portions or on a serving plate, and of course, straight from the pan if preferred.