Menu 6: Cod in Tomato Sauce and Spanish Vegetable Tortilla

And can you believe it that it’s November already?  But there you go, we are nine weeks away from 2011! Yikes, did the time fly for you guys as well?

November’s choices are coming to you via Jenn, who unfortunately is not cooking along with us this time, but wanted us to enjoy her original choices.  So are you ready for Menu 6? 

  • Cod in Tomato Sauce - page 263
  • Spanish Vegetable Tortilla - page 136

If you do not like cod, a great substitute for it is sea bass, which has the same consistency of the cod, you can also use other fish in the cod family - Haddcok, Hake, Ling, Whiting. If you have a fishmonger in your area I suggest you use it, since they will make sure you get the freshest fish available.  If you don’t and venture on your own remember these tips: The skin should be shiny and clear. Fillets or steaks are  more economical and more widely available.  Shoulder steaks have the finest flavor, so try to buy thick cuts from the shoulder or middle of the fish and check that the flesh is very white.  I know this is a long shot, but Cod is commonly trawled or netted, which can damage the delicate flesh, so try to buy line-caught fish.

The recipe calls for fish stock, and unless you want to make your own from scratch I highly recommend the following More Than Gourmet Classic Seafood Stock and another good one is the Fumet de Poisson Gold (Classic Fish Fumet Stock) I have found both in my local Fresh Market and Whole Foods, sometimes your local supermarket carries the Superior Touch brand which is very good as well.

And then you have the Spanish Tortilla, which making it is in art all by itself.  The trick here is having everything at room temperature when you are ready to compose it.  There are tons of videos out there in how to make the classic Spanish Tortilla and if you have never done one, I suggest you take a peek, just so you familiarized your self with the steps.  The most important tip I could give you is to cook the potatoes and onions until the potatoes are tender, the book mentions about 10-15 minutes, but past experience tells me they are going to take a bit more, so check them at the 15 minute mark with a fork, they need to be soft but at the same a bit “al dente” so when you cook them with the rest of the ingredients they hold their shape. And as always taste them and season them accordingly.  

In another note, we have a new Gutsy Cook which has joined our club - please welcome Jackie from Sofrito’s Kitchen I know she has introduce herself to some of you in your last GC post.

So are we ready to take November by storm?

Ready, Set.. get Gutsy!