Rathbun's Recipes - Georges Bank Cod Recipe from Rathbun's of Atlanta

PAN ROASTED GEORGES BANK’S COD WITH

SHRIMP AND MIRLITON SQUASH RAGOUT

by Rathbun's of Atlanta

For the Fume:

All Shrimp Shells (from shrimp in ragout)

1 each Shallot (chopped)

1 each Bay Leaf

1 each Thyme Sprig

½ cup Chardonnay

Water to cover Shrimp Shells

For the Cod:

4 ea 6 oz Cod Filets

2 tsp All Purpose Flour

2 Tbsp Olive Oil

To Taste Salt & Black Pepper

For the Ragout:

20 each White Shrimp 26-30’s Peeled & Deveined

2 cups Chayote Squash (mirliton) Cut in ¼ inch Cubes (blanched)

1 cup Peeled Tomato (cubed)

½ cup Shrimp Fume

3 oz Salted Butter

2 tsp Lemon Juice (Fresh Squeezed)

1 tsp Kosher Salt

2 Tbsp Italian Parsley (Whole Leaves)

Procedure:

	In a small saucepot add all fume ingredients, bring to a boil slow to a simmer and simmer for 15 to 20 minutes to extract some flavor from the shells. Once the flavor has been extracted, strain and reserve.
	Lightly season cod filets with salt & pepper and dust the top with flour, heat olive oil in a saute pan, place cod filet face down in oil saute to a golden brown, turn and transfer to a 350 degree oven for 4 to 6 minutes.
	In another small pan place shrimp, squash, tomato, and remaining ragout ingredients, simmer and hold, adjust seasoning
	Place cod in a bowl and pour over ragout. This dish is great over 1 Tbsp creamy mashed potatoes