Cod Cakes with ChowChow Relish

Chow-Chow is a Nova Scotian and American relish that uses up those end-of-the-garden-season "orphaned" vegetables from the garden.  I don't exactly know where it originates from, but I've seen recipes from the South (a staple whenever pinto beans and cornbread are served) and also from the Pennsylvania Dutch.  No matter where chowchow came from, it has been made for over 200 years.  Lot's of frugal gardeners out there! You do need green tomatoes for this (after you have had your fill of fried-green tomatoes).  If you don't have green tomatoes, you can substitute tomatillos which you can find in most supermarkets.  It's a mixture of sweet, hot and spicy flavors that goes perfectly with these mild cod cakes.  This is also great on hot dogs or burgers because of the mustard base flavors.

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

To make the chow-chow:  Toss the tomatoes, onions, celery, and peppers in a large bowl with the salt.  Cover with plastic wrap and let sit at room temperature for 1-2 hours.  Transfer the vegetables to a sieve and press to extract the excess juices; discard the juices.

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

Make the cod cakes:  Heat 2 tbsp. oil in a 12-inch skillet over medium heat.  Add celery, onions and garlic and cook until soft, about 8-10 minutes.  Transfer to a large bowl and set aside.

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

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