Nothing says cod to me like Portugal...and nothing says Portugal to me like cured meat. Tonight's dinner wasn't a Portuguese dish, but it did include both of those things.
Lemon-White Wine Cod with Bacon-Potato Fritters and Rapini
Lemon-White Wine Cod
3/4 cup of white wine
Several large pinches of rosemary
knob of butter
some olive oil
Chop the onion into smallish piece, and cook them for a few minutes on medium-high heat until slightly crisped. Add the white wine and lemon, and reduce (this shouldn't take more than 5 minutes). Add the butter and stir it into the sauce. Pour all the sauce into a bowl, save a few tablespoons, and set aside. Salt and Pepper the cod, then put it in the pan with the leftover sauce. Add Rosemary (and more wine if need be) and cook on relatively high heat, until the liquid completely disappears and the cod is done. Add the rest of the sauce back into the pan, and serve!
Potato-Bacon Fritters: Essentially latkes that violate kosher in more ways than one
1 large potato
A few sprinkles of Parmesan cheese
Enough bacon to pique your fancy
Enough flour to make the mixture malleable
Chop the onion finely. Grate the potato. Half cook the bacon to get rid of some of the fat. Cut it up and mix those three ingredients together. Add parmesan. Add egg. At this point you will have a sloppy goopy mess, so add enough flour so that you'll be able to shape the mixture into patties. Heat some oil in a frying pan, and when it's hot put the patties in long enough to crisp up on both sides. Then paper-towel them off and throw them in a super hot (450ish degree) over for 15 minutes (or more if you want them to be super crispy.
Rapini: Broccoli's cool foreign cousin
A bunch of Rapini
Hot pepper flakes
Steam the rapini very quickly, for about a minute. Heat a small amount of olive oil in a frying pan and add the garlic and hot pepper flakes. Throw in the Rapini, and within minutes you'll have a delicious green concoction!