Cod fish pictures

Lean white flesh of important North Atlantic food fish; usually baked or poached major food fish of arctic and cold-temperate waters

The fish that's fed the world for thousands of years! Yes the humble Cod is credited with being the staple diet of many nations for thousands of years and perhaps more importantly for feeding the great explorers of yesteryear. It is recorded back as far as the Viking times that the cod fish made expeditions to America possible, the Cod populations were so big that these explorers simply dropped a basket, weighted with a rock, over the side of their vessels to catch all they needed, imagine that! Now days the Cod population has greatly reduced however it is still a very popular eating fish and is a popular fish for anglers. If your looking to get into fishing and you live in the right area cod fishing is a great place to start! They will eat almost anything are easy to catch can get up to 6 feet long and are great eating There are hundreds of tasty recipes available on and off line for this lovely fish, there are even a few fresh water species if you live inland and Haddock, Whiting and Coal fish are all part of the Cod family. Cod liver oil is credited with fighting and preventing heart disease, cancer depression, arthritis and diabetes as well as increasing energy levels so as you can see we have a lot to thank this humble fish for, so rig up and get out there and get your share of this wonder fish, if fishing's not your thing then get to the fish market or the health food store , however you do it you'll benefit from this wonderful fish.

Cod Fish Pie recipe:

1 cod fish fillet, skin removed and broken into large chunks
1 large onion
2 cloves garlic, minced
1/2 pint single cream
1 tablespoon fresh parsley, finely chopped
1 ounce butter
1 tablespoon lemon juice
salt and pepper

For the topping:
2 lbs potatoes, peeled and boiled
1 tablespoon milk
4 ounces cheddar cheese, grated
2 tablespoons grated parmesan cheese
1 ounce butter
1 tomato, sliced to place on top

More at Kitchen ideas

Peel and boil the potatoes until soft.
Drain and mash with 1/2 ounce butter and the tablespoon of milk.
Add the cheese and mix well.
In a wok or frying pan, gently fry the onions and garlic in 1 oz butter until soft and transparent.
Add the fish, parsley, cream, lemon juice and salt and pepper to the wok or frying pan and mix well.
Place the fish filling into a casserole dish.
Top with the potatoes.
Sprinkle the parmesan cheese on top of the potatoes.
Place the sliced tomatoes on top of the potatoes.
Divide the remaining 1/2 oz butter on top of each tomato slice.
Bake in a medium pre-heated oven for 40- 50 minutes.
Serve