Olive Oil Poached Cod With Rosemary and Shallots

When I set out to prepare some puree recipes for my grandfather, I immediately looked to baby food cookbooks for inspiration. And although inspiration came, I found something more enticing in yesterday's New York Times Dining Section.

It was Melissa Clark's fish recipe for Olive oil poached fish, a dish combining simplicity and succulence. It called to me, especially since I so rarely prepare fish. Grandpa is quite fond of fish, which gave me license to buy, throwing all fish-buying guidelines to the wind. I selected Cod which looked good and was on sale at Whole Foods.

I followed Clark's technique and came up with this recipe, which Grandpa has been savoring.

Olive Oil Poached Cod With Rosemary and Shallots

1.5 lbs. cod, cut into chunks and sprinkled generously with salt and pepper
1/4 cup olive oil
2 sprigs fresh rosemary, 1/2 sprig finely chopped, rest left whole
4 shallots, minced

1. Heat oil gently in large saute pan.
2. Add shallots and cook 2 minutes.
3. Add fish and sprinkle chopped rosemary on top, place sprigs around fish.
4. Cook fish over low heat about 3-4 minutes on each side.

Serve immediately over rice or with boiled potatoes. For baby food, puree with 2 boiled potatoes. Freeze in ice cube trays or in spoonfuls on a cookie sheet. You can also add a bit of tomato to this recipe.