Seafood Newburg

Seafood Newburg is a great recipe that we were really excited to be introduced to by my mom (as usual; she has inspired a few recipes). She is a casual paleo chef, and often encourages us to take our cooking to the next level. This seafood dish is amazingly rich and is great on its own, served with gluten-free pasta, zoodles, or over a bed of greens. We think you’re absolutely going to love it.

One of the best things about this recipe is that it is accessible with either fresh wild-caught seafood or previously frozen. We’ve done it both ways, and it doesn’t suffer from the frozen seafood. You will want to have an immersion blender on hand for this recipe—if you have a high-quality coconut milk that is separated in the can, you’ll need your blender to get the sauce to blend. If you don’t have an immersion blender yet, get one! We got this one for Christmas (from Costco) and it’s an amazing tool. I can’t believe we waited this long to have one, but I digress. Let’s get cooking.

Pan Fried Cod with Asian Glaze

Asian Glaze Cod

Sorry this week’s post is somewhat short on dialogue (or you’re welcome to those who just want the recipe!).  Things are a bit crazy on our end, but we hope to get back to sanity somewhat soon.  We’ve been preparing and organizing for the upcoming P3! Paleo, Polyface, PorkFest!  There are lots of giveaways going on, so you’ll want to check it out.  If you’re in the MD/DC/VA area, you should come!  We’re super grateful to be sponsored by none other than Polyface Farms, and we hope we do them proud.  But that’s bacon, and this is cod…

Cod is a fish that we hadn’t been very familiar with, but after conquering fritters we decided it was something we would like to have more often.  Especially when it goes on sale wild-caught at Costco.  This is a pan fried/poached rendition with a tasty glaze.

Cod Fritters

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One Saturday night, Brent and I watched episode after episode of Anthony Bourdain’s show, A Cook’s Tour. I was nearly asleep when episode 7 of season 1, “Cod Crazy,” began. Anthony was traveling in Portugal, where salted cod has a historical and cultural significance. I woke up at the word cod. It caught my attention because just that afternoon we had bought cod. We didn’t have the slightest idea of what to do with it.