Morue aux cranberries (Cod with Cranberry Sauce) is a traditional Saint Pierre recipe for a classic dish of steamed cod served on a bed of bread and finished with a cranberry sauce. The full recipe is presented here and I hope you enjoy this classic Saint Pierre version of: Cod with Cranberry Sauce (Morue aux cranberries).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Cod fishing is a major industry on Saint Pierre, so it's hardly surprising that cod-based recipes of all kinds abound. They can be fancy restaurant affairs or more homely dishes like this one.
Ingredients:
400g cod steaks
For the Cranberry Sauce
1 chopped onion
1cm of ginger, peeled and finely chopped
200 g cranberries
100ml bergamot tea, rooibos tea or light green tea
4 tbsp sugar
2 tsp Creole Seasoning (or your favourite seasoning for fish)
Fish spice (a blend brought back from Mexico by friends)
Salt and freshly-ground black Pepper, to taste
butter for frying
Crusty brown bread cut into triangles, to serve
Method:
Begin with the cranberry sauce: Place a small saucepan over medium heat. Add the butter and use to fry the onion and ginger for about 4 minutes, or until the onion is softened.
Add all the remaining ingredients, bring to a simmer and cook over low heat until the cranberries start to burst. Taste and adjust the tartness with sugar or honey if desired. Add a splash of water if the sauce is thickening too much.
Steam, pan-fry, or microwave the cod just enough to flake off the cod and keep it tender.
Flake the cod and arrange on a base of bread triangles. Spoon the cranberry sauce on top and serve.
)
Click on the image, above to submit to Pinterest.