One Pot Cod, Cabbage and Edamame
We were late to the Downton Abbey game, my family was, but what we lacked in timing we made up for in zeal. We slammed down the first three seasons over the course of a couple of months in what felt like the equivalent of a chugging contest (do you remember the scene where Tom’s brother comes and asks for a beer? And Mr. Carson acted as though he had asked for a bottle of Jagermesiter and a funnel?). And then, with the rest of the fans, we waited. We waited and life certainly went on as normal, but suddenly January 5th was upon us and the waiting was over.
In the hours before Season 4 started I was asked by a few people what I was making, and whether there was any Downton Abbey inspired food in my book or on this blog. I was chagrined to say no. But I did want to make something to eat while we watched, something that felt would make Mrs. Patmore proud. I had bought small lobster tails on an impulse (and on sale), to start with, simply steamed, and then also some very nice cod. I wanted to make something that felt light and elegant. Because clearly the “upstairs” women on Downton Abbey are always and only eating things that are light and elegant, because they are just the daintiest little people in the world. Lady Mary makes me nervous, she’s so slim. I feel like I could grate cheese with her clavicle.
Anyway, here was the not-all-all-period-piece meal I made, and while the edamame would have probably perplexed the Crawleys, I could imagine Jimmy ladling it out with grace, and the Dowager making a snide but clever comment.
One Pot Cod, Cabbage and EdamamePrint
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 3 scallions, white and light green parts, sliced
- 3 cups finely shredded green cabbage, preferably savoy
- 1 cup finely chopped carrots
- Coarse or kosher salt and freshly ground pepper to taste
- 1/2 cup fresh orange juice, divided
- 2 cups low-sodium chicken broth
- 2 cups frozen shelled edamame, defrosted
- 6 6-ounce pieces skinless cod filets
- 1/4 cup minced Italian parsley
1. Heat the oil and butter in a large, deep skillet or large saucepan over medium high heat and add the scallions, cabbage and carrots. Season with salt and pepper and sauté for about 6 minutes, until soft and lightly colored. Sprinkle a couple of tablespoons of the orange juice over the cabbage, toss to combine and transfer to a bowl (see Note), and wipe out the skillet.
2. Return the skillet to high heat and add the chicken broth and remaining orange juice, season with salt and pepper then turn the heat to high and bring to a simmer. Place the cod and the edamame in the pan, cover, and poach until the fish is opaque and the edamame are tender, about 5 minutes in total. Meanwhile scoop portions of the cabbage mixture onto serving plates. Use a slotted spoon to remove the fish and edamame and place on each plate of the cabbage (don’t worry about getting all of the edamame; they rest will catch up when the broth is ladled over). Allow the broth to return to a simmer and cook for another minute or so to reduce slightly, then ladle some of the liquid and any stray edamame over each serving.