Screw politics and Covid. Let’s look at something more gratifying, like seafood.
I’m a big fan of one or two pot cooking. And more often than not, I have stuff that’s been in the freezer awhile, and makes for a fast, easy meal. This one I came up with because the first time I tried to use the frozen cod, it fell apart when it thawed. That’s what I get for shopping at Sam’s. I’m sure it was frozen in 2019. I also had the better part of a bag of frozen shrimp. If I used fresh fish, I’d probably sear it on both sides, remove it, then add it back later. This method, the fish can thaw as it cooks, adding to the sauce. You’ll need:
- 4 small portions of frozen cod. I think I got them at Sam’s or Trader Joe’s.
- 1/2 lb, give or take, frozen large shrimp.
- A medium onion, chopped
- A large bell pepper chopped
- 2 stalks celery chopped
- 10 oz can of Rotel
- White wine, some for cooking, some for drinking.
- 1 tbs Garlic, chopped.
- 1 tbs k-paul seafood magic
- Old Bay
- Tabasco
- Olive oil
- Cooked rice
I use a 3qt All-Clad saute pan for this.
Thaw the shrimp, season it with old Bay and a good couple splashes of tabasco. Under med-high heat, get the pan hot, put in some olive oil (a few tbs), and toss in the garlic. As it starts to brown, add the trinity – Onion, pepper, celery and saute it until well clear, almost browning. Add the Seafood Magic.
Add the rotel and bring it to a high simmer. When it’s ready, place the Cod on the bottom of the pan, and add a little white wine. I go by look, but it’s probably 1/2 cup. When the liquid starts boiling, turn the heat on low, and cover the pan. Go drink some wine.
In about 15 min or so, check the Cod. If it looks cooked, add in the shrimp. Work them into the veggie mix. Soon as the mix starts to bubble, turn off the heat, and cover the pan. The shrimp will steam in the veggies. Have another glass of wine.
Server over rice. Wouldn’t hurt to steam some broccoli, or heat up a can of peas to serve with it.
Inspected By Pat 