Cod and blue cod in New Zealand are a mild flavoured, very low fat fish with dense white flesh. It is popular in soup or stew recipes and fried with chips.
A subtly spiced rice dish, this is based on a classic kedgeree recipe but with extra vegetables to add vitamins. Serve with a side salad.
Cod or any meaty fish fillets work well for this braised dish, with the Italian influences of tomatoes, black olives and fresh parsley. Serve over rice.
Lovely creamy baked cod crumble with a crusty topping. It's a meal in itself but great with a bright crispy salad.
Here's a really simple supper dish of smoked cod with a crispy topping of sliced potatoes finished with cheese. Preferably, choose undyed smoked fish fillets — these are a pale gold colour rather than the tan-coloured dyed fish. Peas and leeks add vitamins, minerals and fibre.
This chowder combines the sweetness of parsnips with smoked cod stock. You can use other fresh whitefish if you can't find cod.
This is a dish for the true seafood lover. If you can't find cod, any other firm fleshed white fish will work.
Kind of like fish and chips but with no batter and much healthier and easier. You can use other white fish or salmon for this recipe.
This is an old family recipe that my mother always used to make on Good Friday. I love the smoked cod in it which I can find too strong if eaten alone.
Delicious patties of potato and smoked cod with watercress, coated in crumbs and gently fried until golden. The peppery flavour of the water cress is a perfect balance to the salty fish. You could use rocket or any bitter green instead of watercress
This is a basic beer batter and is ideal for any white fleshed fish. Serve with homemade baked potato chips and coleslaw.