Sometimes when performing cooking demonstrations, we need to alter our plans due to supplies, weather, or other situation that is thrown our way. This past year, we ran into an issue with supplies. We decided to do an improvisational recipe and it was a tasty success! This was a change to a traditional dish and I liked it immensely and I hope you do too.
2 lbs of cod, cut into 2 inch by 2 inch cubes
1 medium onion or 1 leeks (a mild onion flavored vegetable), diced
1 lb of carrots, thick julienned (size of twig or finger, but not matchstick sized)
1/4 lb of sweet potatoes, peeled and thick julienned
1 lb of red potatoes, thick julienned
2 cloves of garlic, minced
1 sprig of rosemary
Kosher or sea salt (to taste)
black pepper (to taste)
2 tbsp of olive oil
Over medium heat add the olive oil. Once hot, add the garlic and onion or leek to flavor the oil. Once sweated (becoming transparent), add the vegetables and stir constantly for 6 – 8 minutes. The vegetables should be nearly tender and add the fish; the fish will not take long to cook. The dish is ready when the carrots and potatoes are tender. Remove from heat and let it set for 2 minutes before serving.