30+ Delicious Smoked Cod Recipes You Need to Try

Smoked cod is a culinary gem that often flies under the radar in the seafood world. With its rich, smoky flavor and flaky texture, it can elevate a variety of dishes, making it a favorite among home cooks and gourmet chefs alike.

Whether you’re looking to prepare a quick weeknight dinner or impress guests at a dinner party, smoked cod provides endless possibilities. In this article, we’ve gathered over 30 delicious smoked cod recipes that showcase the versatility of this incredible fish.

From hearty chowders and creamy risottos to vibrant tacos and elegant tarts, these recipes will inspire you to incorporate smoked cod into your meal rotation.

So grab your apron and get ready to explore the wonderful world of smoked cod!

30+ Delicious Smoked Cod Recipes You Need to Try

With more than 30 smoked cod recipes at your fingertips, you’ll never run out of ideas for delicious meals that are both satisfying and unique. The smoky flavor of cod pairs beautifully with a variety of ingredients, allowing you to create dishes that range from comforting to gourmet.

Whether you’re a seasoned chef or a beginner in the kitchen, these recipes will help you harness the potential of smoked cod, making it a staple in your culinary repertoire.

So the next time you’re looking for inspiration for dinner or a special occasion, remember these smoked cod recipes and let your creativity shine!

Happy cooking!

Smoked Cod Chowder

Smoked cod chowder is a hearty and flavorful dish that combines the richness of cream with the deep, smoky flavors of cod. This comforting soup is perfect for chilly evenings and is a great way to warm up.

The addition of potatoes and vegetables makes it filling and satisfying, while fresh herbs bring brightness to the dish.

Ingredients:

• 1 lb smoked cod, skin removed and flaked
• 4 medium potatoes, diced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups fish stock or vegetable broth
• 2 cups heavy cream
• 2 tablespoons olive oil
• 1 teaspoon thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are soft and fragrant.
2. Add Potatoes and Stock: Add the diced potatoes, thyme, bay leaf, and fish stock. Bring to a boil, then reduce to a simmer. Cook for about 15-20 minutes or until the potatoes are tender.
3. Incorporate Cod and Cream: Once the potatoes are cooked, stir in the flaked smoked cod and heavy cream. Allow the chowder to simmer for an additional 10 minutes, letting the flavors meld together.
4. Season and Serve: Season with salt and pepper to taste. Remove the bay leaf and serve hot, garnished with fresh parsley.

This smoked cod chowder is not only hearty and filling but also a delightful way to enjoy the rich flavors of smoked cod. Each spoonful offers a comforting blend of creamy broth and tender vegetables, making it a perfect dish for family gatherings or a cozy night in.

You can easily adapt this recipe by adding your favorite vegetables or spices, making it a versatile addition to your repertoire.

Enjoy the satisfaction of a homemade chowder that warms both the heart and the stomach.

Smoked Cod Tacos with Cilantro Lime Slaw

Smoked cod tacos are a fresh and vibrant dish that brings a burst of flavor to your meal. The combination of flaky, smoky fish and crunchy cilantro lime slaw creates a perfect balance of textures and tastes.

These tacos are quick to prepare, making them an excellent choice for weeknight dinners or casual gatherings with friends.

Ingredients:

• 1 lb smoked cod, broken into chunks
• 8 small corn tortillas
• 1 cup cabbage, thinly sliced
• 1/2 cup carrots, shredded
• 1/4 cup red onion, thinly sliced
• 1/4 cup cilantro, chopped
• Juice of 2 limes
• 1 tablespoon olive oil
• Salt and pepper to taste
• Avocado slices (for topping)
• Lime wedges (for serving)

Instructions:

1. Prepare the Slaw: In a mixing bowl, combine the cabbage, carrots, red onion, and cilantro. In a separate bowl, whisk together the lime juice, olive oil, salt, and pepper. Pour the dressing over the slaw and toss to combine. Let it sit for at least 10 minutes to allow the flavors to meld.
2. Warm the Tortillas: In a dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side, until they are pliable.
3. Assemble the Tacos: On each tortilla, place a few pieces of smoked cod, followed by a generous scoop of the cilantro lime slaw. Top with avocado slices.
4. Serve: Serve the tacos immediately with lime wedges on the side for extra flavor.

These smoked cod tacos are a delightful and refreshing take on traditional fish tacos. The smoky flavor of the cod pairs beautifully with the tangy and crunchy cilantro lime slaw, creating a balanced and satisfying meal.

Perfect for a casual gathering or a quick dinner, these tacos can also be customized with additional toppings such as salsa, sour cream, or hot sauce.

Experience the joy of preparing a dish that is not only delicious but also full of vibrant colors and flavors that will impress your guests.

Smoked Cod and Vegetable Quiche

This smoked cod and vegetable quiche is a delightful blend of creamy eggs, flaky pastry, and the distinct flavor of smoked fish.

It’s versatile enough to be enjoyed for breakfast, brunch, or dinner, and pairs beautifully with a fresh salad.

The quiche showcases the smokiness of the cod while allowing the vegetables to shine, making it a nutritious and tasty option for any meal.

Ingredients:

• 1 pre-made pie crust (or homemade if preferred)
• 1 lb smoked cod, flaked
• 1 cup spinach, chopped
• 1/2 cup bell pepper, diced
• 1/2 cup onion, diced
• 6 large eggs
• 1 cup heavy cream
• 1 cup shredded cheese (cheddar or your choice)
• Salt and pepper to taste
• Fresh dill or chives (for garnish)

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Crust: Fit the pie crust into a pie dish. Poke the bottom with a fork to prevent bubbling and bake for about 10 minutes, until lightly golden. Remove from the oven and set aside.
3. Sauté Vegetables: In a skillet, sauté the onions and bell peppers over medium heat until softened, about 5 minutes. Add the chopped spinach and cook until wilted. Remove from heat and let cool slightly.
4. Mix the Filling: In a large bowl, whisk together the eggs and heavy cream. Add the flaked smoked cod, sautéed vegetables, and shredded cheese. Season with salt and pepper, mixing well.
5. Assemble and Bake: Pour the filling into the pre-baked pie crust. Bake for 30-35 minutes, or until the quiche is set and lightly browned on top. Allow to cool for a few minutes before slicing.
6. Serve: Garnish with fresh dill or chives and serve warm or at room temperature.

This smoked cod and vegetable quiche is a delicious and adaptable dish that can be enjoyed any time of day. The creamy filling complements the smoky cod, while the vegetables add freshness and texture.

This quiche is not only easy to make but also perfect for meal prep; it can be stored in the refrigerator and served warm or cold, making it an excellent option for busy days.

Share it at brunch with friends or enjoy it as a light dinner, and relish the combination of flavors that will leave everyone wanting more.

Smoked Cod Pasta with Lemon and Capers

This smoked cod pasta dish is a delightful fusion of flavors, combining the rich, smoky notes of cod with the brightness of lemon and the briny punch of capers.

It’s a quick and easy recipe, making it perfect for busy weeknights. The creamy sauce coats the pasta beautifully, resulting in a satisfying and elegant meal that is sure to impress.

Ingredients:

• 12 oz pasta (linguine or fettuccine)
• 1 lb smoked cod, flaked
• 1 cup heavy cream
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 2 tablespoons capers, rinsed and drained
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (for serving)

Instructions:

1. Cook the Pasta: In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest.
2. Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Combine Ingredients: Pour in the heavy cream, lemon zest, and lemon juice, stirring to combine. Add the flaked smoked cod and capers, allowing the sauce to simmer for about 5 minutes until heated through. Season with salt and pepper.
4. Toss with Pasta: Add the cooked pasta to the skillet, tossing gently to combine. If the sauce is too thick, gradually add reserved pasta water until you reach the desired consistency.
5. Serve: Garnish with fresh parsley and serve with grated Parmesan cheese.

This smoked cod pasta with lemon and capers is a delightful way to elevate your weeknight dinner. The smoky cod infuses the creamy sauce with depth, while the lemon and capers add a refreshing brightness that cuts through the richness.

This dish is not only quick to prepare but also feels luxurious, making it perfect for entertaining guests or treating yourself after a long day.

Pair it with a crisp white wine for an added touch of elegance.

Smoked Cod Salad with Avocado and Chickpeas

This smoked cod salad is a nutritious and vibrant dish that combines the smoky flavor of cod with creamy avocado and hearty chickpeas. Packed with protein and healthy fats, this salad is not only filling but also refreshing and perfect for lunch or a light dinner.

The addition of fresh herbs and a zesty dressing brings everything together for a satisfying meal.

Ingredients:

• 1 lb smoked cod, flaked
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• Fresh cilantro or parsley, chopped (for garnish)

Instructions:

1. Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper. Set aside.
2. Combine Salad Ingredients: In a large bowl, combine the flaked smoked cod, chickpeas, avocado, cherry tomatoes, cucumber, and red onion.
3. Dress the Salad: Drizzle the dressing over the salad and toss gently to combine, being careful not to mash the avocado.
4. Serve: Garnish with fresh cilantro or parsley and serve immediately.

This smoked cod salad with avocado and chickpeas is a perfect blend of flavors and textures that make for a satisfying meal. The richness of the avocado complements the smokiness of the cod, while the chickpeas add heartiness and protein.

This salad is not only easy to prepare but also makes a great meal prep option, as it can be stored in the refrigerator for a couple of days.

Enjoy it as a light lunch or dinner, and savor the health benefits along with the incredible taste.

Smoked Cod and Potato Cakes

Smoked cod and potato cakes are a delicious way to use leftover smoked cod while enjoying a crispy and flavorful dish. These cakes are perfect as an appetizer, snack, or light meal.

With a crunchy exterior and a soft, savory center, they can be paired with a dipping sauce or served alongside a salad for a complete meal.

Ingredients:

• 1 lb smoked cod, flaked
• 2 cups mashed potatoes (about 2-3 medium potatoes)
• 1/4 cup green onions, chopped
• 1/4 cup fresh parsley, chopped
• 1 egg, beaten
• 1 teaspoon Dijon mustard
• 1/2 cup breadcrumbs (plus extra for coating)
• Salt and pepper to taste
• Olive oil (for frying)

Instructions:

1. Prepare the Mixture: In a large bowl, combine the flaked smoked cod, mashed potatoes, green onions, parsley, beaten egg, Dijon mustard, breadcrumbs, salt, and pepper. Mix until well combined.
2. Form the Cakes: Divide the mixture into equal portions and shape them into cakes or patties, about 2-3 inches in diameter. Coat each cake lightly in breadcrumbs for added crunch.
3. Fry the Cakes: In a large skillet, heat olive oil over medium heat. Once hot, carefully place the cakes in the skillet and cook for about 4-5 minutes on each side, or until golden brown and crispy. Remove from the skillet and drain on paper towels.
4. Serve: Serve warm with your favorite dipping sauce or alongside a fresh salad.

Smoked cod and potato cakes are an innovative way to enjoy the flavors of smoked cod in a delightful and crispy form. They make for a perfect appetizer or a light meal option, providing a satisfying crunch with every bite.

The addition of herbs and spices enhances the flavor profile, making these cakes a crowd-pleaser at any gathering. Serve them with a tangy dipping sauce or a simple salad for a complete meal.

Enjoy this easy-to-make dish that transforms smoked cod into a flavorful treat everyone will love!

Smoked Cod Risotto with Peas and Mint

This smoked cod risotto is a creamy, luxurious dish that brings together the rich flavor of smoked cod with the freshness of peas and mint. Risotto is a classic Italian dish known for its creamy texture, achieved through the slow cooking of arborio rice.

This version is not only comforting but also lightened up with the addition of fresh herbs, making it perfect for any occasion.

Ingredients:

• 1 lb smoked cod, flaked
• 1 cup arborio rice
• 4 cups fish stock (or vegetable broth), warmed
• 1 cup peas (fresh or frozen)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons butter
• Zest and juice of 1 lemon
• Fresh mint, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Sauté Aromatics: In a large saucepan, heat the olive oil and butter over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 5 minutes.
2. Add Rice: Stir in the arborio rice, toasting it for 1-2 minutes until slightly translucent. If using, pour in the white wine and cook until it’s mostly evaporated.
3. Cook Risotto: Begin adding the warm fish stock one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue this process for about 15-20 minutes until the rice is al dente and creamy.
4. Incorporate Cod and Peas: In the final few minutes of cooking, stir in the flaked smoked cod and peas. Add the lemon zest and juice, and season with salt and pepper.
5. Finish and Serve: Once the risotto is creamy and the cod is heated through, remove from heat and stir in the grated Parmesan cheese. Serve immediately, garnished with fresh mint.

This smoked cod risotto with peas and mint is an elegant yet comforting dish that highlights the wonderful flavors of smoked cod. The creamy texture of the risotto, combined with the fresh burst of peas and the aromatic hint of mint, creates a harmonious balance that is truly satisfying.

Perfect for a special dinner or a weekend treat, this recipe showcases the versatility of smoked cod while offering a rich and indulgent experience.

Pair it with a light salad or some crusty bread to complete your meal.

Smoked Cod Frittata with Spinach and Feta

A smoked cod frittata is a delightful dish that combines the flavors of smoked fish with fresh spinach and tangy feta cheese. This recipe is not only quick and easy to prepare but also packed with protein, making it a perfect choice for breakfast, brunch, or even a light dinner.

The frittata can be served warm or at room temperature, making it ideal for meal prep or gatherings.

Ingredients:

• 1 lb smoked cod, flaked
• 6 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup milk
• 1/4 cup onion, finely chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh dill or parsley (for garnish)

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Sauté Onions: In an oven-safe skillet, heat olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
3. Prepare Egg Mixture: In a bowl, whisk together the eggs, milk, salt, and pepper. Stir in the chopped spinach and flaked smoked cod.
4. Cook the Frittata: Pour the egg mixture into the skillet with the sautéed onions. Cook on the stovetop for about 3-4 minutes until the edges begin to set. Sprinkle crumbled feta cheese on top.
5. Bake: Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the frittata is set and lightly browned on top.
6. Serve: Remove from the oven and let cool slightly before slicing. Garnish with fresh dill or parsley and serve warm or at room temperature.

This smoked cod frittata with spinach and feta is a versatile and satisfying dish that can be enjoyed any time of day. The smoky flavor of the cod pairs beautifully with the creamy feta and fresh spinach, creating a delightful combination of tastes and textures.

Whether you’re serving it for brunch, a light dinner, or as part of a potluck, this frittata is sure to impress.

Its simplicity and ease of preparation make it a go-to recipe for busy days, while still being flavorful enough to serve at gatherings.

Smoked Cod Stuffed Bell Peppers

Smoked cod stuffed bell peppers are a colorful and nutritious dish that transforms ordinary bell peppers into a delightful meal.

The smoky cod filling, combined with rice, vegetables, and spices, creates a deliciously savory filling that makes for an impressive presentation.

This dish is not only visually appealing but also a great way to enjoy a healthy meal that is packed with flavor.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb smoked cod, flaked
• 1 cup cooked rice (white, brown, or wild)
• 1/2 cup onion, diced
• 1/2 cup corn (fresh or frozen)
• 1 cup diced tomatoes (canned or fresh)
• 1 teaspoon cumin
• 1 teaspoon paprika
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro or parsley (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds. Place the peppers upright in a baking dish.
2. Sauté Vegetables: In a skillet, heat olive oil over medium heat. Add the diced onion and sauté until soft. Stir in the corn and diced tomatoes, cooking for another 3-4 minutes.
3. Combine Filling: In a large bowl, mix the flaked smoked cod, cooked rice, sautéed vegetables, cumin, paprika, salt, and pepper until well combined.
4. Stuff the Peppers: Spoon the cod mixture into each bell pepper, packing it in gently. Top with any remaining filling.
5. Bake: Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender and slightly charred.
6. Serve: Garnish with fresh cilantro or parsley and serve with lemon wedges on the side.

These smoked cod stuffed bell peppers are a fantastic way to enjoy the rich flavors of smoked cod in a colorful and healthy format.

The combination of the smoky fish, savory rice, and vibrant vegetables creates a deliciously satisfying meal that is as nutritious as it is tasty.

Perfect for family dinners or meal prep, these stuffed peppers are easy to customize with your favorite spices or additional vegetables.

Serve them warm and watch as they become a new favorite in your recipe collection!

Smoked Cod and Quinoa Salad with Citrus Dressing

This smoked cod and quinoa salad is a refreshing and nutritious dish that combines the smoky flavor of cod with the nuttiness of quinoa and a vibrant citrus dressing.

Packed with protein and fiber, this salad is perfect for a light lunch or dinner.

The zesty dressing and fresh vegetables add brightness, making it a satisfying meal that can be enjoyed warm or cold.

Ingredients:

• 1 lb smoked cod, flaked
• 1 cup quinoa, rinsed
• 2 cups vegetable broth (or water)
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, finely chopped
• 1 avocado, diced
• 1/4 cup fresh parsley, chopped

For the Dressing:

• Juice of 2 oranges
• Juice of 1 lemon
• 2 tablespoons olive oil
• 1 teaspoon honey (or maple syrup)
• Salt and pepper to taste

Instructions:

1. Cook Quinoa: In a saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Let it cool slightly.
2. Prepare Dressing: In a small bowl, whisk together the orange juice, lemon juice, olive oil, honey, salt, and pepper until well combined.
3. Combine Salad Ingredients: In a large bowl, combine the cooked quinoa, flaked smoked cod, cherry tomatoes, cucumber, red onion, and parsley. Gently toss to combine.
4. Dress the Salad: Drizzle the citrus dressing over the salad and toss gently to coat all ingredients evenly.
5. Serve: Top with diced avocado and serve immediately, or chill in the refrigerator for a refreshing cold salad.

This smoked cod and quinoa salad with citrus dressing is a vibrant and healthy dish that beautifully combines flavors and textures. The smoky cod adds depth, while the fresh vegetables and citrus dressing provide a refreshing balance.

This salad is not only nutritious but also versatile; feel free to add your favorite vegetables or swap in different grains like farro or barley.

Enjoy it as a light lunch, a side dish, or a satisfying dinner option that is perfect for meal prep!

Smoked Cod and Asparagus Tart

This smoked cod and asparagus tart is a delightful combination of flavors and textures, featuring a flaky pastry crust, creamy filling, and tender asparagus.

It’s perfect for brunch, lunch, or a light dinner and can be served warm or at room temperature.

This dish showcases the smoky flavor of cod while adding a touch of elegance to any table setting.

Ingredients:

• 1 pre-made puff pastry sheet
• 1 lb smoked cod, flaked
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup grated cheese (Gruyère or your choice)
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• Fresh chives or dill (for garnish)

Instructions:

1. Preheat Oven: Preheat your oven to 400°F (200°C). Roll out the puff pastry and fit it into a tart pan, trimming the edges as necessary. Prick the bottom with a fork to prevent puffing.
2. Blind Bake: Place a piece of parchment paper over the pastry and fill it with pie weights or dried beans. Bake for about 15 minutes until lightly golden. Remove the parchment and weights and bake for another 5 minutes.
3. Prepare Filling: In a mixing bowl, whisk together the eggs, heavy cream, Dijon mustard, salt, and pepper. Stir in the flaked smoked cod and grated cheese.
4. Add Asparagus: Arrange the asparagus pieces evenly over the baked pastry crust. Pour the egg mixture over the asparagus and cod, spreading it evenly.
5. Bake Tart: Bake for 25-30 minutes, or until the filling is set and lightly browned. Allow to cool slightly before slicing.
6. Serve: Garnish with fresh chives or dill and serve warm or at room temperature.

This smoked cod and asparagus tart is an elegant dish that makes for a stunning presentation at any meal. The flaky pastry crust pairs wonderfully with the creamy filling, while the asparagus adds freshness and a pop of color.

Perfect for brunch or a light dinner, this tart can also be made ahead of time and served at room temperature, making it a convenient option for entertaining.

Enjoy the delightful combination of flavors that will impress your guests and leave them wanting more!

Smoked Cod Baked Potatoes with Sour Cream and Chives

Smoked cod baked potatoes are a comforting and satisfying dish that elevates the classic baked potato with the addition of rich, smoky flavors.

Topped with creamy sour cream and fresh chives, this meal is easy to prepare and perfect for a cozy dinner at home.

The combination of fluffy potatoes and tender smoked cod creates a delightful and hearty meal.

Ingredients:

• 4 large russet potatoes
• 1 lb smoked cod, flaked
• 1 cup sour cream
• 1/4 cup chives, finely chopped (plus extra for garnish)
• 2 tablespoons butter
• Salt and pepper to taste
• Lemon wedges (for serving)

Instructions:

1. Bake Potatoes: Preheat your oven to 425°F (220°C). Scrub the potatoes and pierce them several times with a fork. Bake directly on the oven rack for about 45-60 minutes, or until tender when pierced with a knife.
2. Prepare the Topping: While the potatoes bake, mix the sour cream, chopped chives, salt, and pepper in a bowl. Set aside.
3. Combine Cod and Butter: In a small saucepan, gently heat the flaked smoked cod with the butter until warmed through. Season with salt and pepper to taste.
4. Assemble Potatoes: Once the potatoes are cooked, remove them from the oven and let them cool slightly. Slice the potatoes open and fluff the insides with a fork.
5. Top with Cod and Sour Cream: Spoon the smoked cod mixture into each potato, followed by a generous dollop of the sour cream and chive mixture.
6. Serve: Garnish with extra chives and serve with lemon wedges on the side for an added burst of flavor.

These smoked cod baked potatoes are a comforting and indulgent meal that combines the heartiness of baked potatoes with the rich flavors of smoked cod.

The creamy sour cream and fresh chives add a delightful touch, enhancing the overall experience. This recipe is not only simple to make but also offers a satisfying way to enjoy smoked cod in a casual setting.

Perfect for a cozy night in or as a hearty lunch, these baked potatoes are sure to please everyone at the table!

Smoked Cod Tacos with Avocado and Mango Salsa

These smoked cod tacos are a delicious and vibrant meal, perfect for any occasion. The smoky flavor of the cod pairs beautifully with the refreshing avocado and mango salsa, creating a delightful combination of tastes and textures.

Quick to prepare, these tacos are great for a casual dinner or a fun gathering with friends, and they can be customized with your favorite toppings.

Ingredients:

• 1 lb smoked cod, flaked
• 8 small corn tortillas
• 1 ripe avocado, diced
• 1 cup mango, diced
• 1/4 red onion, finely chopped
• 1 jalapeño, seeded and minced (optional)
• Juice of 1 lime
• 2 tablespoons fresh cilantro, chopped
• Salt and pepper to taste
• Lime wedges (for serving)

Instructions:

1. Prepare the Salsa: In a medium bowl, combine the diced mango, avocado, red onion, jalapeño, lime juice, cilantro, salt, and pepper. Gently mix to combine and set aside.
2. Warm the Tortillas: In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.
3. Assemble the Tacos: Place flaked smoked cod on each tortilla. Top with a generous spoonful of avocado and mango salsa.
4. Serve: Serve immediately with lime wedges on the side for extra flavor.

These smoked cod tacos with avocado and mango salsa are a fun and flavorful way to enjoy smoked fish. The smoky cod provides a rich base, while the fresh salsa adds a burst of sweetness and creaminess that balances the dish perfectly.

These tacos are not only quick to make but also a great option for entertaining, as guests can customize their toppings.

Enjoy them with a refreshing drink for a complete meal that brings a taste of the coast to your table!

Smoked Cod Chowder with Potatoes and Corn

This smoked cod chowder is a comforting and hearty soup that brings warmth to any table. Packed with chunks of smoked cod, tender potatoes, and sweet corn, this chowder is both filling and flavorful.

Creamy and rich, it’s perfect for a cozy evening at home or as a delicious starter for a special dinner.

Ingredients:

• 1 lb smoked cod, flaked
• 4 medium potatoes, diced
• 1 cup corn (fresh or frozen)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or fish stock
• 1 cup heavy cream
• 2 tablespoons butter
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic and cook for another minute.
2. Cook Potatoes: Add the diced potatoes, thyme, and stock to the pot. Bring to a boil, then reduce to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
3. Add Cod and Corn: Stir in the flaked smoked cod and corn. Let simmer for an additional 5 minutes.
4. Finish with Cream: Reduce the heat to low and stir in the heavy cream. Season with salt and pepper to taste. Heat through without boiling.
5. Serve: Ladle the chowder into bowls and garnish with fresh parsley.

This smoked cod chowder with potatoes and corn is a delightful and hearty meal that showcases the rich flavors of smoked fish. The creamy base, combined with tender potatoes and sweet corn, creates a comforting dish perfect for any chilly day.

Serve it with crusty bread for dipping, and you’ll have a satisfying meal that warms the soul.

This chowder is not only easy to prepare but also great for leftovers, as the flavors deepen the next day.

Smoked Cod and Leek Gratin

This smoked cod and leek gratin is a rich and indulgent dish that features layers of creamy leeks and flaky smoked cod, topped with a golden, crispy breadcrumb crust.

It’s a perfect main course for a special occasion or a cozy dinner at home.

The combination of flavors is exquisite, and the gratin is sure to impress your guests.

Ingredients:

• 1 lb smoked cod, flaked
• 3 leeks, cleaned and sliced
• 2 cups heavy cream
• 1 cup grated Gruyère cheese
• 1 cup breadcrumbs
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Cook Leeks: In a large skillet, heat olive oil and butter over medium heat. Add the sliced leeks, cooking until soft and translucent, about 8-10 minutes. Season with salt, pepper, and thyme.
3. Combine Ingredients: In a large bowl, mix the cooked leeks, flaked smoked cod, and heavy cream. Transfer to a greased baking dish.
4. Top with Cheese and Breadcrumbs: Sprinkle the grated Gruyère cheese evenly over the cod mixture, then top with breadcrumbs.
5. Bake: Bake for 25-30 minutes, or until the top is golden brown and bubbly.
6. Serve: Garnish with fresh parsley before serving.

This smoked cod and leek gratin is a luxurious dish that beautifully combines the smoky flavor of cod with the sweet, delicate taste of leeks. The creamy base, combined with the crispy breadcrumb topping, creates a delightful contrast in textures.

Perfect for impressing guests or indulging in a special meal at home, this gratin is sure to become a favorite. Pair it with a simple green salad or steamed vegetables for a complete and satisfying dinner experience.

Enjoy the rich flavors and comforting warmth of this elegant dish!

Note: More recipes are coming soon!