Red-Cooked Cod, Stir-Fried Veggies; flowers

When I was young, just out on my own and newly moved to the ‘city’, a cousin introduced me to ‘torsk’.

She (and everyone else) referred to it as ‘poor man’s lobster’ and it was served with little bowls of melted butter for dipping.

It was sold as torsk in the supermarkets.

That all made it sound so much more appealing than plain old cod, which is what it was.

I think of that every time I buy it here in France. I buy dos de cabillaud which is a long, thick filet – exactly like the torsk I remember.

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Red-Cooked Cod

We served this with a side of fragrant Basmati rice.

  • Author: Kate
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Fish
  • Method: Skillet


  • 12oz (360gr) cod filet, cut in half or thirds
  • 2 tsp olive oil
  • 2 tsp sesame or walnut oil
  • 1 tbs soy sauce
  • 1/4 tsp ground ginger
  • 1 tbs sesame seeds
  • Vegetables:
  • 1 fennel bulb, sliced
  • 1 leek, sliced
  • 2 medium carrots, cut into matchsticks
  • 2 cloves garlic, minced
  • 1 tbs minced ginger
  • 3 tbs parsley, chopped
  • 2 tsp olive oil
  • 1 tsp sesame or walnut oil
  • 2 tsp soy sauce
  • 1 tsp molasses
  • 1 tbs sesame seeds


  • The fish:
  • Heat olive oil in a large skillet over medium heat.
  • Add fish sauté on one side until lightly browned. Turn
  • Combine sesame or walnut oil, soy sauce and powdered ginger. Spoon onto fish.
  • Sauté until done
  • The vegetables:
  • While fish cooks, heat olive oil in a large skillet over medium-high heat.
  • Add vegetables and stir-fry 5 minutes.
  • Combine sesame or walnut oil, soy sauce and molasses. Stir into vegetables.
  • Stir in sesame seeds and spoon onto a platter
  • Remove fish from the other skillet and place on vegetables.
  • Spoon any pan juices on top of fish, sprinkle with sesame seeds and serve


I often use walnut oil (which is very easy to find where I live) rather than sesame oil (which is not). It’s a small amount.
If you want the vegetables more done, reduce heat, cover and let cook for another 5 minutes.


  • Serving Size: 1/2 recipe
  • Calories: 433
  • Sugar: 12.7 g
  • Sodium: 664.8 mg
  • Fat: 21.6 g
  • Saturated Fat: 2.8 g
  • Trans Fat: 0 g
  • Carbohydrates: 29.3 g
  • Fiber: 7.6 g
  • Protein: 35.5 g
  • Cholesterol: 78.2 mg

Keywords: cod, stir-fried vegetables

Red-Cooked Cod

Another favorite: Baked Cod with Capers & Tomatoes

One often sees masses of tulips or daffodils in the spring.

The gardens at this house are different. Looked at all together it’s very pretty, but I really love the way each flower gets to bloom on its own.

The primroses tucked into the side of the bank and the little grape hyacinth nicely contrast with the tulips and daffodils.

It’s a steep bank so would be a challenge to take care of as well.

I’m appreciative….

2 thoughts on “Red-Cooked Cod, Stir-Fried Veggies; flowers”

  1. I would absolutely make this. I love cod because it’s so mild and you can do so much with it. Plus, almost non-existent pin bones 😉 I’d have to sub bok choy for the fennel though. Never been a fan. Can’t stand licorice or anything close.

    Love the flowers. It’s warming here and ours are starting to bloom. I have a lot that come in stages which I like because I have a constant show of color that way.

    Sorry, I’ve been MIA. It was a long week last week.

    • I love licorice – the stronger the better. It’s a family thing lol We’ve had a few long weeks too, so totally understand. Sometimes it just happens. But flowers make it all better.

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