Cod and Oysters Recipe

SpotX Wild Foods Recipe from Elly Smith
Prep:15 minutes Cook:20 minutes Difficulty:1
  • 500 grams of cod fillets.
  • ½ dozen Bluff oysters in juice.
  • 4 tablespoons oyster sauce.
  • ½ cup cream.
  • 1 tablespoon Worcestershire sauce.
  • 1 teaspoon cornflour.
  • 6 olives, diced.
  • Milk.
  • Parsley.
  • Cube cod into approximately 2cm pieces.
  • Poach in oyster juice, mixed with a little water until just cooked.
  • Reserve juice.
  • Remove fish to a hot serving dish and place in warming drawer.
  • Add cream to juice in pan.
  • Add Worcestershire sauce, season with salt and pepper and warm.
  • Mix cornflour to create a roux and add a little milk.
  • Simmer to create a smooth, thick sauce.
  • Dice oysters and add, cooking for two minutes.
  • Garnished with chopped olives and sprigs of parsley.

Blue Cod
Blue Cod Blue cod is to Mainlanders what snapper is to their North Island counterparts.
It is probably the number-one species on their hit lists and this unfortunately has created sustainability issues in the top half of the South Island. Here there are much debated ‘no-take’ and ‘limited-take’ zones in place, along with strict size limits.
Commercially, cod are targeted in ‘pots’ while recreationally, line fishing is the predominant method. If there is a ‘dumb’ fish, it is cod. They have none of the guile or reticence of snapper and will eat just about anything, even bare hooks or ones ‘baited’ with a little bit of shiny cigarette paper. Cod can even be caught on hooks baited with cod.