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David Lissner
for restaurants

Eat this! Cod, making slow recovery

Claddagh's seafood pie.

Claddagh's seafood 'pie.'

What it is: Atlantic cod (Gadus morhua), a lean mild-tasting fish, with large flakes and a medium texture. Often used in fish frys, it’s a good source of low-fat protein, phosphorus, niacin and vitamin B12.

The fish reach lengths of 51 inches and weights of up to 77 pounds. Small, young cod (under 2½ pounds) are called “scrod.”

Karen Murphy

Karen Murphy

Where it comes from: Atlantic cod live in the Atlantic Ocean from Greenland to North Carolina. Once one of the most plentiful fish in the world, cod stocks were decimated by overfishing. Thanks to strict government measures, the populations along the East Coast of the U.S. and Canada are slowly recovering. However, most Atlantic cod sold in the U.S. is imported from well-managed fisheries in Iceland and the northeast Arctic.

What to do with it: Cod is a versatile fish that lends itself to all kinds of dishes, although it’s a favorite for battering and deep-frying. At Claddagh Irish Pub in Geneva, they flavor it with ale and bake it with salmon and mussels under a coating of breadcrumbs and cheese for a savory seafood “pie.”

“The seafood pie is best served piping hot with some fresh crusty bread to soak up all the tasty soupy juices,” says Karen Murphy, food and beverage director.

Claddagh Irish Pub’s seafood ‘pie’
Chef Karen Murphy

4 ounces cod
2 ounces salmon, cubed
1 ounce mussels
Butter, as needed
2 ounces Harp broth (celery, onion, carrots, simmered in fish stock and Harp Ale)
1 ounce cream
1 ounce fresh spinach
1 ounce panko (Japanese breadcrumbs)
1 ounce shredded cheddar cheese

Saute the seafood in a little butter. Add the broth and cream; cook till thickened. Then add the spinach; allow to wilt a little.

Place in a shallow casserole, sprinkle with panko and cheese, and cook under the broiler till golden brown. Serve piping hot. 1 serving.

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