3 ratings

IPA-Poached Alaska Cod With Tomato Jam And Pea Puree

A beautiful balance of flavor and texture

Recipe Courtesy of Wild Alaska Seafood and Chef Erik Slater

Besides 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. 


For the Tomato Jam

  • 3 Vine-ripe tomatoes, chopped
  • 1/2 Shallot, chopped
  • 1/3 Cup brown sugar
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon honey

For the Pea Puree

  • 2 Cups IQF frozen peas
  • 3 Cups chicken or vegetable stock
  • 2 Tablespoons whole or non-fat milk
  • 1/2 Teaspoon kosher salt
  • 1/2 Teaspoon unsalted butter

For the Alaska Cod

  • 4 Alaska cod fillets, (5 to 6 oz. each), fresh, thawed, or frozen
  • 24 Ounces IPA beer (or beer of choice)
  • 1/2 Teaspoon kosher salt


For the Tomato Jam

Simmer all ingredients on medium-low until it becomes jam-like, about 20 to 30 minutes.  Puree, if desired; keep warm.

For the Pea Puree

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.

For the Alaska Cod

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. 

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.

To serve, divide pea puree between 4 plates.  Top with a cod fillet and drizzle with tomato jam.