1 lemon
1 1/4 pounds fresh cod
1/4 cup vegetable oil
2 teaspoons seafood seasoning blend
2 ribs celery and their greens, finely chopped
1 small yellow onion, peeled and finely chopped
2-3 tablespoons fresh thyme leaves, chopped
3-4 tablespoons fresh flat-leaf parsley, chopped
1 egg
2 cups plain breadcrumbs
2 tablespoons butter
1/2 sweet red pepper, finely chopped
1 shallot, finely chopped
2 tablespoons all-purpose flour
2 cups chicken stock
1 Bring 1/2 inch water to a simmer in a large nonstick skillet. Zest a lemon and reserve. Cut lemon and season the fish with some lemon juice and salt and add to simmering water. Cover pan and cook fish for 8 minutes.
2 Remove and flake fish into a bowl. Discard water and wipe out pan, reutrning it to medium heat. Add 1/4 cup vegetable oil to the pan. Add reserved lemon zest, seafood seasoning, celery, onion, thyme and parsley to fish. Add egg and 1 cup of the breadcrumbs. Form 8 fish patties and coat with remaining breadcrumbs to "set" the patties.
3 Cook the patties in the oil for 4-5 minutes on each side until golden. Reserve under foil or in warm oven.
4 Return skillet to heat again over medium heat. Melt in 2 tablespoons of butter, then add the sweet red bell pepper and shallot and cook for 2-3 minutes. Add in flour and cook a minute more. Whisk in broth, thicken, then season with salt and pepper to make savoury red pepper gravy.
Home of the Famous Banana Dog!!
Welcome to Kath's Kitchen featured on The Retirement Show - the best years of our lives, on CFOS 560 each month with co-hosts Bob and Kathryn Durant.
When Bob announced his semi-retirement and left the morning show host slot, we knew that we were about to undergo many changes as he tranisitioned from full time to occasional work (I joined the semi-retired ranks too!).
Thus The Retirement Show was conceived and launched with the premiere show on Tuesday May 28, 2013.
We are delighted to be back for a 3rd year and welcome back our sponsor CanEVA. Barbara Kay will be a a regular guest over the next several months to discuss the importance of Elk Velvet Antler as a safe, natural remedy that relieves joint pain and promotes bone, muscle and cartilage growth, among other things.
The show will feature a number of lively topics ranging from lifestyle, finances, health, travel, entertainment and all of the other issues facing today's 50+ generation. As is our style, there will be lots of kibitzing and fun along the way.
We will spend some time in Kath's Kitchen and will share an easy peasy recipe from our favourites with you, endorsed, of course, by Gracie our resident "sous chef" ... and golden retriever.
The latest recipe is shown below. To view and print archived recipes click on the triangle next to the month of your choice in the archive list on the right side of the screen. Next, click on the recipe of your choice. When it opens into the text area below just choose print from the File menu.
We hope you enjoy this new chapter of Durant's World and will tune in. Join us this year on April 21, May 19, June 23, July 21, August 18, September 22, October 20, November 17 and December 15. Every show is repeated the following Saturday at 2:00pm.
Enjoy and thanks for listening!.
BON APPÉTIT!
Bob, Kathryn and Gracie
