Ling Cod is one of the most delicious local fish, and it's a great option when seeking seafood that is sustainable. You can also use halibut with equally good results.
To enhance the mushroom flavour, I often add ground mushroom powder to the coating of the fish (porcini, pine mushroom or shiitake). To make the powder, I take dried mushrooms (available in most grocery stores) and grind them in a spice/coffee grinder.
1 tbsp (15 mL) butter or olive oil
1 onion, peeled and diced
2 carrots, peeled and diced
1 rib celery, diced
1 cup turnip, diced
6 cups (1.5 L) chicken or mushroom stock
2 cups (500 mL) mushrooms (button, chanterelle, oyster, etc.)
1 tbsp (15 mL) rosemary, minced
1 tbsp (15 mL) sage, minced
1 tbsp (15 mL) garlic, minced
Salt and pepper to taste
3 tbsp (45 mL) flour
1 lb (454 g) ling cod (or halibut)
2 tbsp (30 mL) butter
In a large skillet over medium-high heat, add the butter and sauté the onion, carrots, celery, turnip and mushrooms. When the mixture just begins to brown, add the stock, rosemary, sage and garlic. Cook until the vegetables are softened and the liquid is reduced. Season well with salt and pepper and keep warm until needed.
On a plate, place the flour and season well with salt and pepper. Add the cod, one piece at a time and roll to coat. Heat butter in a skillet over medium-high heat, then add the cod. Repeat process with remaining pieces of fish. Reduce heat to medium and cook until the one side is crisp and well browned (about 2–3 minutes). Flip fish and cook second side for about 2 minutes.
To serve, ladle ragout into a warmed serving bowl and top with the piece of fish. Serve with a good French baguette (we like the ones made with local Red Fife flour).