For the Chow-Chow:
- 1 lb. unripe green tomatoes, cored and minced (or substitute tomatillos)
- 1 large ripe tomato, minced
- 1 yellow onion, minced
- 1 rib celery, minced
- 1/2 medium green bell pepper, cored, seeded and minced
- 1/2 medium red bell pepper, cored, seeded and minced
- 2 Tbsp. kosher salt
- 1/2 cup sugar
- 1/3 cup Apple Cider vinegar
- 1-1/2 tsp. dry mustard powder
- 1-1/2 tsp. yellow mustard seeds
- 1 tsp. celery seeds
- 1 tsp. crushed chili flakes
- 1/4 tsp. ground coriander
Transfer the vegetables to a 2 quart saucepan and add the remaining ingredients. Cover, bring the mixture to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until the vegetables are very soft, about 30 minutes. Transfer the relish to a jar and let cool. Cover and refrigerate for up to 2 weeks.
Original ChowChow usually includes cabbage, cauliflower and carrots as well.
For the Cod Cakes:
- 6 Tbsp. extra-virgin olive oil
- 2 ribs celery, minced
- 1 medium onion, minced
- 1 clove garlic, minced
- 2 russet potatoes (about 1 lb.) peeled and cut into small cubes
- Kosher salt, to taste
- 1 lb. boneless cod filet
- Freshly ground black pepper to taste
- 1/2 cup dry bread crumbs
- 1/4 cup mayonnaise
- 2 Tbsp. fresh dill
- 2 Tbsp. fresh minced parsley
- 1 egg, beaten
- 1 Tbsp. fresh lemon juice
- 4 Tbsp. unsalted butter
Put the potatoes into a 4 quart pot, cover with salted water and bring to a boil. Simmer until potatoes are tender, about 15 minutes. Drain and mash with a fork. Add to celery-onion mixture.
Season the cod with salt and pepper. Heat 2 Tbsp. oil in a non-stick skillet over medium heat. Add the cod and cook until cooked through, about 8 minutes. Transfer to a plate and let cool. Break the cod into 1-inch chunks. Add to mixture.
Add the bread crumbs, mayonnaise, herbs, egg yolk and lemon juice to the cod-potato-onion mixture and stir to combine. Divide the mixture into 8 equal portions and form into cakes. Transfer to a plate or baking pan, cover with plastic wrap and refrigerate for 30 minutes until firm.
Heat remaining oil and butter in a skillet over medium-high heat. Add the cod cakes and cook, flipping once, until golden brown. Serve with chowchow and lemon halves.
~Adapted from Saveur