12.034 Pan-Seared Cod with Spaghetti al Pomodoro Crudo


8 (Mon) February 2021

Pan-Seared Cod with Spaghetti al Pomodoro Crudo


by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

While cod (daegu) is available in Korea, they’re not big enough to be cut into proper thick fillets for Western-style grilling applications (see for example 11.315 Daegu Maeun Tang).

I was happy to discover that IKEA offers frozen cod fillets, proper thick.

They were okay.  Seared in butter, seasoned with salt and pepper, topped with sour cream and chives.  The flesh was a tad bland, with a trace of freezer burn, though not too bad.  The main problem was structure, the fillets already kinda falling apart out of the bag, requiring a delicate hand to ensure they didn’t break down entirely during the cook.  Not so great overall, though I guess they could be kept on hand just in case.

A few variations on my recipe for Spaghetti al Pomodoro Crudo (see 11.109 Spaghetti al Pomodoro Crudo).  This time, the tomatoes were peeled and deseeded, as per the original Silver Spoon recipe, which made the mash of tomatoes smoother and more consistent and thus more harmonious with the pasta.  Second, shaved parmesan ribbons provided occasional bites of nutty saltiness.  Finally, the sour cream run-off from the fish mixed in with the tomato juices to create a light creamy sauce that made it taste like an entirely different, perhaps better, dish.

Intended as a simple accompaniment for the fish, the pasta emerged as the star.

(See also FOODS.)

(See also PLACES.)

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