Best Cod Fish Pasta Recipes

Cod Fish Pasta image

Provided by babyiguana

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 11

1 medium onion, finly diced
4 garlic cloves, finly diced
1/2 teaspoon nutmeg
3 cups of flaked cod (read the instructions it shows how to flake the Cod to get three cups)
2 cups frozen clams (fresh clams you have to take the time to get all the sand out)
1/4 teaspoon pepper (to taste)
salt, only when the sauce has been made remember the Cod has salt
2 tablespoons cornstarch
1 lb spaghetti
1 -2 tablespoon butter
1/2 cup parmesan cheese

Steps:

Put three large Cod sections in a pan with the milk and bring to a boil. Remember to not over boil or the cod will turn out dry. About 3-5 minutes (with a fork check to see if it starts to flake).
Set Codfish aside on a separate plate to cool.
To the milk add the corn starch, nutmeg, pepper, parmesan and boil until thickness of a béchamel sauce. Set aside.
Put Clams in a pan with the lid on so as not to lose any of the steam, do not add water. When they open they are done. Discard any unopened clams, this takes about 3-5 minutes. Set aside.
Add the clam water to the milk sauce and stir.
Start to flake with the aid of a fork the Cod. Discard any skin or fish bones.
In a large fry pan add butter, onions, garlic. Sauté, and when done add the flaked Codfish.
Boil your pasta with a dash of salt. When done remove the water.
Pour béchamel sauce into the Codfish pan and heat up. Add the pasta and mix gently.
Transfer the pasta do a nice serving dish and garnish with the clams.
Enjoy.

Tarako Spaghetti (Salted Cod Fish Roe Pesto With Pasta) image

Provided by Akikobay

Time 10m

Yield 2 serving(s)

Number Of Ingredients 5

2 fish roe, see note 1 (must be Japanese salted cod roe called tarako or karashi mentaiko)
6 ounces spaghettini noodles (or finer)
2 tablespoons butter
1/4 cup heavy cream (or less)
1/4 sheet nori, cut into tiny tiny strips

Steps:

Note 1: a) Tarako comes in sausage-looking pieces b)you can choose either the spicy kind (karashi mentaiko) or just plain tarako c)you can find tarako at the Japanese grocery store, often it is in the freezer.
Cut open the casing on each piece of tarako and gently scrape or squeeze out the roe.
Discard the casings.
Start your water to boil for the spaghetti.
Melt butter in a skillet over medium heat. Reduce heat to low and add roe, stirring until the color of the roe changes to a pale orange.
Stir in about half the heavy cream until well blended and heated through. As necessary, you can add the rest of the heavy cream.
Turn off the heat and keep the sauce just warm.
Don't ask me why, but a friend stirs in a spoonful of Kewpie Mayonnaise before tossing this dish together (I love Kewpie mayo, but I haven't tried this addition).
Cook the pasta to al dente.
Drain pasta and toss with sauce (sprinkle on the nori over the top just before taking the plates to the table) to serve.