DudeFood Tuesday: Cod parcels with a beer and tomatosauce
These times are dark times for this Dude. Vacation; everybody is full of it and in a big holiday mood.
But in stead of full this dude feels empty and his mood is more moodY.
And all because I am on a Paleo diet for almost four weeks already. So concerning holiday feelings and Dude Food I am on the bread line.
In fact bread is strictly forbidden in a Paleo diet so I am less than on the bread line.
I miss all my favorite ingredients. I am in dire need of DKI’s (short for: Dudey Key Ingredients).
I miss DKI’s like: butter to bake in, a bun to transport the hamburger to my mouth and I miss the spoons of sugar that make my marinades sweet and sticky.
But the Dudey ingredient is definitely miss the most in my DudeFood Kitchen is… ME BEER!!
Beer is the universal glue that combines almost every recipe made by and made for real men.
And right now I am at that point that a man’s gotta do, what a man’s gotta do! Cook with beer.
I respect camels, they are tough animals. They can work for eight days without drinking. That’s tough.
Real dudes can drink for eight days without working. That’s also pretty tough.
Drinking for eight days in a row aside, I just want to cook up one recipe with beer right now.
A recipe with a nice blond Belgian Beer to add more flavour to a sauce or something. That is what my gut feeling is telling me.
Speaking of guts: You gotta have guts to cook up a recipe with a Belgian Blonde, when you have the Misses at home who is still on the prowl for Dudey ingredients in her Paleo inquisition.
The Misses… she who inspects the kitchen like a genuine ‘Whole 30 diet Torquemada’ and looks disapproving to me and every dish that doesn’t fit in the Paleo doctrine.
No matter if it’s only one ingredient that doesn’t meet the standard. Well, too bad then and she’ll have to eat this dish without the delicious sauce.
I can’t disappoint all those Dudes in the whole wide world who hunger for new Dude recipes, any longer.
Here you have a fantastic cod fillet with a paleoproof veggiebowl and a delicious sauce. A sauce with… ME BEER!
- 1 can of diced tomatoes 300gr
- 1 onion finely chopped
- 1 garlic clove finely sliced
- 1 bottle of good Belgian Blond beer preferably Leffe blond
- 1 tbsp Tobasco or more if you prefer more spiceyness
- 2 tbsp finely chopped parsley
- 2 bellpeppers cut in half lengthwise and deseeded
- 150 gr mushrooms finely diced
- 1 sweet potato finely diced
- 1 red onion finely diced
- 1/2 zucchini finely diced
- 200 gr cauliflower
- 1 red chili finely sliced and deseeded
- 100 ml vegetable stock
- 2 tbsp pumpkinseeds chopped
- 2 tbsp chopped coriander cilantro
- 4 codfillets (you can take the skinless fillets from the freezer.
- 1 tsp currypowder
- 100 gr bacon or pancetta
- S&P salt n pepper
Preheat oven to 180 Celsius
Defrost the cod fillets for at least one hour
Briefly glaze the onion and garlic in a hot frying pan. Add the tomato (the whole can) en 3/4 bottle of Blond beer. Bring to a boil and add Tobasco to taste
Reduce the sauce for about twenty minutes or until it's reduced to half its size. Give the sauce a stir now and then to prevent is from sticking to the bottom of the pan. During the stirs finish the remaining beer in the bottle before it gets luke warm
Bring the reduced sauce to taste with S&P
Clean the cauliflower and cut into little chunks. Then pulverize in a foodprocessor until you get a grainy, cous cous like structure
Briefly glaze the chopped onion and mushrooms in a hot and oiled frying pan. Then add zucchini, sweet potato, chili and cauliflower and stir fry for one minute on high heat. Add the vegetable stock and let this steam on a medium heat until the veggiesmix has only a little moist left. Add S&P to taste
Fill the bellpepper halves with the veggiesmix and sprinkle some chopped pumpkinseeds on top of the mix. Put in the heated oven until the bellpepper is done but still slightly firm. After fifteen minutes check the bellpeppers every five minutes if they are ok. When you get the little bowls out of the oven sprinkle with some chopped coriander.
Marinate the defrosted codfillets with curry, S&P and then wrap them in the thin strips of bacon. Heat a frying pan and use as little oil as possible
Bake the little parcels brown and crispy in about 2 to 3 minutes for each side
Plate up the cod parcel and put one bellpepper dish next to it. Pour a big spoon of the red beer sauce on the fish and finish of with some chopped parsley for garnish. Serve the remaining sauce in a separate bowl.