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IPA-Poached Alaska Cod with Tomato Jam and Pea Puree

IPA-Poached Alaska Cod with Tomato Jam and Pea Puree
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Servings
4
Cook Time
10 min
Servings
4
Cook Time
10 min
IPA-Poached Alaska Cod with Tomato Jam and Pea Puree
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4
Cook Time
10 min
Servings
4
Cook Time
10 min
Instructions
  1. Jam: Simmer all ingredients on medium-low until it becomes jam-like, about 20 to 30 minutes. Puree, if desired; keep warm.
  2. 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
  3. in blender; add reserved stock, milk, salt and butter. Puree on high until smooth, adding more liquid if needed. Season to taste and keep
  4. warm.
  5. 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,
  6. 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
  7. 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.
  8. Remove cod from pan; baste with a little of the warm beer to amp up the hops/beer flavor in the fish.
  9. To serve, divide pea puree between 4 plates. Top with a cod fillet and drizzle with tomato jam.
Recipe Notes

Recipe by Chef Erik Slater. IPAs and big fish rule the Last Frontier. Whether youre catching or eating, fish and

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