IPA-Poached Alaska Cod With Tomato Jam And Pea Puree

IPA-Poached Alaska Cod With Tomato Jam And Pea Puree
4.7 from 3 ratings
Fill 202 Print
Recipe Courtesy of Wild Alaska Seafood and Chef Erik SlaterBesides being atheistically stunning, poaching the Alaska cod in an IPA beer imparts a light, earthy flavor to the delicate fish. The tomato jam is simple to make, and will quickly become one of your favorite homemade condiment. 
Servings
4
servings
Ingredients
  • 3 vine-ripe tomatoes, chopped
  • 1/2 shallot, chopped
  • 1/3 cup brown sugar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • 2 cup iqf frozen peas
  • 3 cup chicken or vegetable stock
  • 2 tablespoon whole or non-fat milk
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon unsalted butter
  • 4 alaska cod fillets, (5 to 6 oz. each), fresh, thawed, or frozen
  • 24 ounce ipa beer (or beer of choice)
  • 1/2 teaspoon kosher salt
Directions
  1. Simmer all ingredients on medium-low until it becomes jam-like, about 20 to 30 minutes. Puree, if desired; keep warm.
  2. Bring peas and 3 cups stock to a simmer. Cook until peas are just tender. Strain, reserving 2 tablespoons of stock. Place peas in blender; add reserved stock, milk, salt and butter. Puree on high until smooth, adding more liquid if needed. Season to taste and keep warm.
  3. Add IPA to a large pan and simmer. Rinse any ice glaze from frozen Alaska Cod fillets under cold water. Turn off heat and add cod to IPA, skin side down.
  4. Return heat to a simmer (IPA should simmer, not boil). Once simmering, cover the pan tightly and cook 4 to 5 minutes for frozen cod or 2 minutes for fresh/thawed fish. Turn off the heat and let the fish rest in liquid for 5 minutes, or until opaque throughout. Remove cod from pan; baste with a little of the warm beer to amp up the hops/beer flavor in the fish.
  5. To serve, divide pea puree between 4 plates. Top with a cod fillet and drizzle with tomato jam.
Recommended