Cod with Pickled Apple and Bacon


i’d been thinking about this combination for a little while, but  never realised just how well these flavours would work together until this evening. I choose dessert apples because they are sweet but also the most vibrant reds, and since a cod dish could be in danger of being a little bland I wanted something that would bring the dish to life. A pinch of chilli also achieved this!

1 tsp. olive oil

1 tsp. butter

a pinch of dried red chillies

1 tsp. Sarsons malted vinegar

2 tbsp. water

3 tbsp. white wine

1 tsp. Mirin (1/4 tsp of sugar if you don’t have any but it’s worth getting some it makes a lovely sweetener

1 cinnamon stick (I prefer sticks because you’re not always sure which cinnamon powders aren’t mixed with other things)

2 red dessert apples, cut in quarters, then cut again, and then chopped in 3rds. any smaller and they would go mushy, and you want them soft but in tact.

2 cod fillets

1 packet pancetta/bacon lardons

tiny sprig of rosemary

In a pot, melt the butter and oil then add the pinch of chilli.

Add the chopped apple. and cook for 5ms. Add the vinegar, the cinnamon stick, water, wine and Mirin and simmer for time it takes to cook the cod and bacon.

In a heated pan add the pancetta/bacon and cook for five minutes. I prefer to cook the cod and the bacon in the same pan because the bod absorbs the flavour of the bacon.

Here I didn’t add any oil as I wanted the cod to cook a little like it would on a BBQ. Cook the cod of 3ms each side. After the bacon has been cooking for 5 minutes add to the pickled apples and stir.

Turn the cod and cook 3ms on the other side. Once the cod is cooked, place on plate and spoon pickled apples over and garnish with the rosemary sprig.

This is a very moorish combination enjoy! 😀

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About The Cooking and Life Goddess

Writer, creative cook, and novice Paleo in training! Join me as I create and learn on my Cooking, Paleo and Writing journey :)

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    […] Cod with Pickled Apple and Bacon […]


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