Getting creative with leftovers is a culinary superpower. When you’re short on time but still want to impress your family and friends, it’s easy to get stuck in a rut. But fear not, dear foodies! We’ve got just the solution: 20 savory leftover cod recipes to spice up your busy weeknights.
Whether you’re looking for a quick and easy meal to get you through the door after a long day or something more elaborate to impress your dinner guests, we’ve got you covered. From comforting casseroles to zesty stir-fries, our collection of cod recipes is sure to inspire even the most skeptical of eaters.
In this article, we’ll be diving into 20 mouth-watering leftover cod recipes that are guaranteed to become new family favorites. So grab your apron and let’s get cooking!
Cod and Potato Hash with Crispy Herbs
A hearty and flavorful one-pot dish that combines tender cod, crispy herbs, and fluffy potatoes.
Ingredients:
– 1 pound cod fillet, cut into 1-inch pieces
– 2 large potatoes, peeled and diced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh chives
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large oven-safe skillet, heat the olive oil over medium-high heat.
3. Add the cod and cook for 2-3 minutes on each side, until cooked through. Remove from skillet and set aside.
4. Reduce heat to medium and add the garlic. Cook for 1 minute, until fragrant.
5. Add the potatoes and cook for 10-12 minutes, or until they start to brown.
6. Stir in the parsley and chives.
7. Return the cod to the skillet and spoon some of the potato mixture over the top.
8. Transfer the skillet to the preheated oven and bake for an additional 5-7 minutes, or until the potatoes are golden brown.
9. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Creamy Cod Chowder with Corn and Bacon
This comforting chowder combines the flaky goodness of cod, sweet corn, smoky bacon, and a hint of creaminess. Perfect for a cozy night in!
Ingredients:
– 1 pound cod fillet, cut into 1-inch pieces
– 6 slices of bacon, diced
– 2 medium-sized onions, chopped
– 3 cloves of garlic, minced
– 1 cup frozen corn kernels
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove from pot.
2. Add onions and garlic to the pot; sauté until softened, about 5 minutes.
3. Add cod pieces, corn kernels, chicken broth, heavy cream, thyme, salt, and pepper. Stir to combine.
4. Bring mixture to a simmer, then reduce heat to low and cook for 10-12 minutes or until cod is cooked through.
5. Serve hot, garnished with crispy bacon and chopped scallions if desired.
Cooking Time: 20-25 minutes
Fish Tacos with Spicy Mango Slaw
Brighten up your taco Tuesday with these flavorful and refreshing fish tacos, topped with a tangy Spicy Mango Slaw.
Ingredients:
For the fish:
– 1 pound firm white fish (such as cod or tilapia), cut into small pieces
– 1/2 cup panko breadcrumbs
– 1 tablespoon lime juice
– 1 teaspoon olive oil
– Salt and pepper, to taste
For the slaw:
– 2 ripe mangos, diced
– 1 red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– 1 tablespoon honey
– Salt and pepper, to taste
– 8 corn tortillas
– Optional toppings: avocado, sour cream, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix panko breadcrumbs, lime juice, and olive oil.
3. Coat fish pieces with breadcrumb mixture; season with salt and pepper.
4. Bake for 10-12 minutes or until cooked through.
5. Meanwhile, combine mango, red onion, jalapeño, lime juice, and honey in a bowl; adjust seasoning to taste.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos with fish, slaw, and desired toppings.
Cooking Time: 15-18 minutes
Cod Fried Rice with Ginger and Scallions
A flavorful and aromatic twist on traditional fried rice, this dish combines the sweetness of cod with the pungency of ginger and scallions.
Ingredients:
– 1 cup cooked cod, flaked
– 2 cups cooked rice (preferably day-old)
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1-inch piece fresh ginger, grated
– 2 scallions, thinly sliced
– Salt and pepper to taste
– 2 teaspoons soy sauce
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3 minutes.
3. Add the minced garlic and grated ginger; stir-fry for 30 seconds.
4. Add the cooked cod, scallions, salt, pepper, and soy sauce. Stir-fry for 2-3 minutes or until everything is well combined.
5. Add the cooked rice to the skillet or wok. Stir-fry for about 5 minutes or until the rice is heated through and starting to brown.
6. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Baked Cod Cakes with Lemon-Dill Aioli
Transform everyday cod into a flavorful and elegant dinner with these crispy baked cod cakes, served with a tangy lemon-dill aioli.
Ingredients:
– 1 pound cod fillet, flaked
– 1/2 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 egg, lightly beaten
– 1 tablespoon Dijon mustard
– 1 teaspoon dried parsley
– Salt and pepper to taste
– Lemon-Dill Aioli (recipe below)
– Fresh parsley leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium bowl, combine cod, panko breadcrumbs, Parmesan cheese, egg, Dijon mustard, and parsley. Season with salt and pepper.
3. Divide mixture into 4-6 portions, depending on desired cake size. Shape each portion into a patty.
4. Place patties on a baking sheet lined with parchment paper. Drizzle with olive oil.
5. Bake for 12-15 minutes or until cod is cooked through and cakes are crispy.
Lemon-Dill Aioli:
– 1/2 cup mayonnaise
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon chopped fresh dill
– Salt to taste
Combine all ingredients in a bowl. Refrigerate until ready to serve.
Cod and Spinach Stuffed Shells
Cod and Spinach Stuffed Shells Recipe
A flavorful twist on traditional stuffed shells, this recipe combines the tender flaky cod with wilted spinach and cheese for a delightful seafood-inspired treat.
Ingredients:
– 12 jumbo pasta shells
– 1 pound cod fillet, flaked
– 1 package frozen chopped spinach, thawed and drained
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package directions; set aside.
3. In a mixing bowl, combine cod, spinach, ricotta cheese, Parmesan cheese, and egg; mix well.
4. Stuff each pasta shell with the cod mixture, placing them in a baking dish as you go.
5. Drizzle olive oil over the stuffed shells and season with salt and pepper to taste.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cod and Chickpea Curry with Coconut Milk
A flavorful and nutritious curry made with cod, chickpeas, and coconut milk, perfect for a quick weeknight dinner.
Ingredients:
– 1 pound cod fillets, cut into 1-inch pieces
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 1 can coconut milk (14 oz)
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until softened, about 3-4 minutes.
3. Add garlic, cumin, curry powder, and turmeric; cook for 1 minute.
4. Add cod and chickpeas; season with salt and pepper.
5. Pour in coconut milk and stir to combine.
6. Reduce heat to medium-low and simmer, covered, for 10-12 minutes or until cod is cooked through.
7. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 20-22 minutes
Smoky Cod Quesadillas with Avocado Crema
Add a smoky twist to traditional quesadillas by incorporating flaky cod, crispy bacon, and creamy avocado crema.
Ingredients:
– 1/2 pound cod fillet, flaked
– 4 slices of bacon, cooked and crumbled
– 2 cups shredded Monterey Jack cheese
– 2 large flour tortillas
– 1 ripe avocado, mashed
– 1 lime, juiced
– Salt and pepper to taste
– Optional toppings: diced tomatoes, shredded lettuce, sour cream
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together flaked cod, crumbled bacon, and Monterey Jack cheese.
3. Place one tortilla in the skillet and sprinkle half of the cod mixture onto half of the tortilla.
4. Fold the tortilla in half to enclose the filling.
5. Cook for 2-3 minutes or until the tortilla is crispy and the filling is heated through.
6. Flip and cook for an additional 2-3 minutes.
7. Meanwhile, mix mashed avocado with lime juice and a pinch of salt and pepper.
8. Serve quesadillas with a dollop of Avocado Crema on top.
Cooking Time: 10-12 minutes
Cod and Vegetable Stir-Fry with Soy Glaze
A flavorful and nutritious stir-fry that combines succulent cod, colorful vegetables, and a sweet soy glaze, all cooked to perfection in just 20 minutes.
Ingredients:
– 1 pound cod fillets, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 bell pepper, sliced
– 1 cup broccoli florets
– 2 tablespoons soy sauce
– 2 tablespoons honey
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the cod, onion, and garlic; cook until the fish is opaque and flakes easily, about 5 minutes.
3. Add the bell pepper and broccoli; stir-fry for an additional 2-3 minutes or until the vegetables are tender-crisp.
4. In a small bowl, whisk together the soy sauce and honey to make the glaze.
5. Pour the glaze over the cod and vegetables; cook for 1 minute, stirring constantly.
6. Season with salt and pepper to taste.
7. Garnish with green onions, if desired.
Cooking Time: 20 minutes
Leftover Cod Benedict with Hollandaise Sauce
Elevate your leftover cod into a luxurious brunch dish by pairing it with toasted English muffins and a rich Hollandaise sauce.
Ingredients:
– 1 cup leftover cod, flaked
– 4 slices of bread (English muffins or biscuits work well)
– 2 tablespoons unsalted butter
– 2 egg yolks
– 1/2 cup lemon juice
– 1/4 cup white wine vinegar
– Salt and pepper to taste
Instructions:
1. Toast the English muffins or biscuits until lightly browned.
2. Melt 1 tablespoon of butter in a small saucepan over medium heat. Add the flaked cod and cook for 2-3 minutes, stirring occasionally, until warmed through.
3. In a separate bowl, whisk together the egg yolks, lemon juice, and white wine vinegar until smooth.
4. Slowly pour the melted butter into the egg yolk mixture while whisking constantly to emulsify.
5. Assemble by placing toasted English muffins or biscuits on a plate, topping with warmed cod, and drizzling with Hollandaise sauce.
Cooking Time: 10-12 minutes
Spicy Cod and Rice-Stuffed Peppers
This recipe combines the flavors of spicy cod with savory rice and crunchy peppers, creating a delicious and satisfying meal.
Ingredients:
– 4 large bell peppers (any color)
– 1 pound cod fillets, cut into small pieces
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup cooked white rice
– 1 teaspoon paprika
– Salt and pepper to taste
– Chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, heat oil over medium-high. Add cod, onion, and garlic. Cook until cod is opaque and flaky.
4. Stir in paprika, salt, and pepper.
5. Stuff each pepper with the cod mixture, then top with cooked rice.
6. Bake for 25-30 minutes or until peppers are tender.
Cooking Time: 30 minutes
Cod and Sweet Corn Fritters with Sriracha Mayo
A twist on traditional fish and chips, these cod and sweet corn fritters are a flavorful and satisfying snack. Crispy on the outside and tender on the inside, they’re perfect for dipping in a spicy Sriracha mayo.
Ingredients:
– 1 pound cod fillet, flaked
– 1 cup sweet corn kernels
– 1/2 cup all-purpose flour
– 1/4 teaspoon paprika
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 egg, lightly beaten
– Vegetable oil for frying
– Sriracha mayo (store-bought or homemade)
Instructions:
1. Preheat the oil in a deep frying pan to 350°F.
2. In a bowl, mix together the cod, sweet corn kernels, flour, paprika, salt, and baking powder.
3. Add the beaten egg and stir until just combined.
4. Using a spoon, drop small amounts of the mixture into the hot oil.
5. Fry for 3-4 minutes or until golden brown, flipping halfway.
6. Drain on paper towels and serve with Sriracha mayo for dipping.
Cooking Time: 15-20 minutes
Mediterranean Cod Pasta with Olives and Feta
A flavorful and satisfying pasta dish that combines the richness of cod, the brininess of olives, and the tanginess of feta.
Ingredients:
– 12 oz (340g) pasta of your choice
– 1 lb (450g) cod fillet, cut into 1-inch pieces
– 2 cloves garlic, minced
– 1/4 cup pitted green olives, sliced
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tbsp olive oil
– Salt and pepper to taste
– Grated lemon zest (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add cod and cook for 3-4 minutes per side or until cooked through.
3. Remove cod from skillet and add garlic, olives, and feta. Cook for an additional 1-2 minutes or until the flavors meld together.
4. Toss cooked pasta with the cod mixture, season with salt and pepper to taste.
5. Garnish with parsley and lemon zest (if using).
Cooking Time: 15-20 minutes
Cod and Mushroom Risotto with Parmesan
This creamy risotto dish combines the flavors of cod, mushrooms, and Parmesan cheese for a satisfying meal.
Ingredients:
– 1 pound cod fillet, cut into 1-inch pieces
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 4 cups vegetable broth, warmed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/2 cup white wine (optional)
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the cod and cook until opaque, about 3-4 minutes. Remove from heat and set aside.
2. In the same skillet, add the mushrooms and cook until tender, about 5 minutes. Add the onion and garlic; cook for an additional minute.
3. Add the Arborio rice and cook for 1-2 minutes, stirring constantly. If using wine, add it to the pan and stir to combine.
4. Add 1 cup of warmed broth to the rice mixture; stir until absorbed. Repeat this process with remaining broth, adding a little at a time, until the rice is cooked and creamy.
5. Stir in the Parmesan cheese. Add the cooked cod back into the risotto and season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Cod and Black Bean Tostadas with Lime Crema
A flavorful twist on traditional Mexican cuisine, this recipe combines the rich flavors of cod, black beans, and lime crema atop crispy tostada shells.
Ingredients:
– 1 can black beans, drained and rinsed
– 1/2 pound cod fillet, skin removed
– 1 lime, juiced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 6-8 corn tortillas (tostadas)
– Lime crema (see below for recipe)
– Optional: chopped cilantro, diced tomatoes, shredded lettuce
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium bowl, mix together black beans, lime juice, garlic, cumin, salt, and pepper.
3. Place the cod fillet on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
4. Bake the cod for 10-12 minutes or until cooked through.
5. Warm the tostadas by wrapping them in foil and heating them in the oven for 2-3 minutes.
6. Assemble the tostadas by spooning black beans onto each shell, topping with a piece of cod, and drizzling with lime crema.
Lime Crema:
– 1 cup sour cream
– 2 tablespoons freshly squeezed lime juice
– Salt to taste
Mix all ingredients together until smooth. Refrigerate until ready to use.
Cooking Time: 20-25 minutes
Creamy Cod and Pea Pasta with Lemon Zest
This recipe combines the flaky goodness of cod, sweetness of peas, and brightness of lemon zest for a delightful pasta dish.
Ingredients:
– 12 oz (340g) pasta of your choice
– 1 lb (450g) cod fillet, cut into 1-inch (2.5cm) pieces
– 2 tbsp (30ml) unsalted butter
– 1/4 cup (60g) all-purpose flour
– 1 cup (250ml) heavy cream
– 1 cup (120g) fresh or frozen peas
– 1 tsp lemon zest
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add cod and cook for 3-4 minutes per side, until cooked through. Remove from heat and set aside.
3. In the same skillet, add flour and whisk to combine with remaining butter. Cook for 1 minute, stirring constantly.
4. Gradually pour in heavy cream, whisking continuously. Bring mixture to a simmer and cook for 2-3 minutes or until slightly thickened.
5. Add cooked peas and cod to the creamy sauce. Season with salt and pepper to taste.
6. Combine pasta and cod-pea mixture. Sprinkle lemon zest on top and garnish with chopped parsley if desired.
Cooking Time: 20-25 minutes
Cod and Kale Caesar Salad with Croutons
A refreshing twist on the classic Caesar salad, this recipe combines tender cod, nutritious kale, and crunchy croutons for a delightful combination of flavors and textures.
Ingredients:
– 1 pound cod fillet, cooked and flaked
– 2 cups curly kale, stems removed and chopped
– 1/4 cup Caesar dressing
– 1/2 cup croutons (homemade or store-bought)
– 1/2 cup shaved Parmesan cheese
– Salt and pepper to taste
Instructions:
1. In a large bowl, massage the kale leaves with your hands for about 5 minutes until they become tender.
2. Add the flaked cod, Caesar dressing, and croutons to the bowl. Toss to combine.
3. Sprinkle Parmesan cheese on top and season with salt and pepper to taste.
4. Serve immediately and enjoy!
Cooking Time: 15-20 minutes (depending on cooking time for cod)
Pan-Seared Cod with Tomato and Basil Relish
Elevate your seafood game with this flavorful and easy-to-make dish, perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 cod fillets (6 oz each)
– 1/2 cup olive oil
– 2 cloves garlic, minced
– 1 cup fresh tomatoes, diced
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper to taste
– Lemon wedges for serving (optional)
Instructions:
1. Preheat a large skillet over medium-high heat.
2. Season the cod fillets with salt and pepper.
3. Add the olive oil to the skillet and swirl to coat.
4. Sear the cod for 3-4 minutes on each side, or until cooked through.
5. Meanwhile, combine the garlic, tomatoes, and basil in a small bowl.
6. Serve the pan-seared cod with the tomato and basil relish spooned over top.
7. Garnish with lemon wedges, if desired.
Cooking Time: 12-15 minutes
Leftover Cod Chowder with Leeks and Thyme
Transform last night’s cod into a hearty and flavorful chowder, perfect for a cozy lunch or dinner.
Ingredients:
– 2 cups leftover cooked cod, flaked
– 1 large leek, chopped (white and light green parts only)
– 2 tablespoons butter
– 1/2 cup all-purpose flour
– 1 cup fish stock (or chicken broth)
– 1/2 cup heavy cream or half-and-half
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt butter in a large saucepan over medium heat. Add chopped leek and cook until softened, about 5 minutes.
2. Sprinkle flour over the leeks and cook for 1 minute, stirring constantly.
3. Gradually add fish stock, whisking continuously to avoid lumps. Bring to a simmer.
4. Add flaked cod, thyme, salt, and pepper. Stir to combine.
5. Reduce heat to low and let simmer for 10-15 minutes or until the soup has thickened slightly.
6. Stir in heavy cream or half-and-half. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Cod and Quinoa Bowls with Tahini Dressing
A flavorful and nutritious bowl filled with tender cod, nutty quinoa, and a creamy tahini dressing.
Ingredients:
– 1 pound cod fillet, skin removed
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook quinoa according to package instructions using water or broth. Set aside.
3. Season cod with salt and pepper. Place on a baking sheet lined with parchment paper and bake for 12-15 minutes or until cooked through.
4. In a blender, combine tahini, lemon juice, garlic, salt, and pepper. Blend until smooth.
5. To assemble the bowls, divide quinoa among four bowls. Top with cod, then drizzle with tahini dressing. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Summary
Get creative with your leftover cod! From hearty hashes to spicy stir-fries, we’ve got 20 savory recipe ideas perfect for busy weeknights. Try cod and potato hash with crispy herbs, creamy cod chowder with corn and bacon, or fish tacos with spicy mango slaw. Or, get inspired by our unique twists like baked cod cakes with lemon-dill aioli, cod and spinach stuffed shells, or smoky cod quesadillas with avocado crema. Whatever your taste, we’ve got a leftover cod recipe to make your weeknight mealtime shine!
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