Rhode Island Cod
Rhode Island Cod2017-10-26T12:00:08-04:00

Rhode Island Cod

Presented by Youell’s Oyster House


Warm slaw:

  • 8 oz. bag of coleslaw mix
  • 8–10 fingerling potatoes, diced and boiled
  • 12 slices canned Mandarin oranges
  • 1 tsp. butter
  • 3 tsp. Mandarin orange syrup
  • Pinch each of salt and pepper

Saffron sauce:

  • 1 shallot, chopped
  • 1/4 tsp. saffron
  • 2 oz. dry white wine
  • 1/2 cup heavy cream
  • 1/4 cup water
  • 1 T butter
  • 1 tsp. crab base (or substitute lobster or seafood base)
  • Cornstarch slurry (1 T cornstarch whisked with 2 T water)


  • 4 4-oz. pieces Boston cod or haddock
  • 2 T melted butter
  • Pinch each salt and pepper
  • Fresh lemon wedges
  • 4 oz. jumbo lump crabmeat



For the warm slaw: Steam the cabbage mix for 2 to 3 minutes, transfer to a bowl and gently stir in the potatoes and orange slices. “Flash” sauté the mixture in a hot skillet with butter, orange syrup, salt and pepper. Remove from heat and set aside.

For the saffron sauce: Place the chopped shallot, saffron, white wine, water, heavy cream crab base and butter in a medium saucepan and bring to a slow simmer. Gradually whisk in the slurry to thicken, or “tighten,” the sauce. (The longer the sauce stands, the “tighter” it gets.)

For the cod: Brush the fish with melted butter, add a pinch of salt and pepper, then top with a squeeze of fresh lemon. Broil at 400°F for 4 to 6 minutes, depending on thickness of fish.

For each serving: Top with half of the lump crabmeat.

(Serves 2)

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As seen in the Winter/Spring 2016 Issue

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