Is it frozen? It seems to me that it must be if you've made so many different things. Isn't cod a classic for fish and chips? Po' boys? Terrine? Fishcakes? I don't know about fish. Just wondering how fast you have to use it up....

It is frozen. We do fish and chips about every 6 weeks as I am not a fan of deep frying, so DH does it outside.

Filling in filo pastries? Or dumplings?

This Persian takeoff sounds great (fenugreek and tamarind are two of my favorite things):

https://cooking.nytimes.com/recipes/1019481-persian-cod-with-herbs-and-tamarind

Smoke it? Then use in omelets, frittatas, salads, etc.

We like fish tacos or fish cakes, and I have a recipe that I've never used (from Bon Appetit) for cod steamed with soy and ginger. It came from this collection:

https://www.bonappetit.com/recipes/slideshow/cod-fish-recipes

The slow roasted cod with bell peppers looked good to me too.

What a happy "problem" to have!

Annie

I prefer cod for its mildness and large flakes.

One thing I do that DH loves is fish pie; it's like shepherd's pie but with a fish and bechamel filling.

Make a bechamel sauce but include diced onions and chopped parsley when you're starting to cook the butter and before you add the flour. You could even add a little grated cheese if you like. At the same time, boil and mash potatoes, enough to cover the top of the pie.

Dice the fish into chunks about 1" square. I often add whole shelled shrimp and sometimes a few bits of smoked fish if I have some on hand, or any other seafood. You can cook it if you want, but I find putting it raw into the hot sauce and then baking it in the oven to brown the potato top cooks it through very nicely without overcooking it.

Mix the fish into the sauce and pour into a buttered casserole dish. Top with the mashed potato. Sprinkle with grated cheese if you like (DH love cheese :-) ) and bake in a hot oven until the top is golden brown.

Some great ideas, thanks. The Bon Appetit article is great. Colleen, I was just talking to DH about fish pie today. He'd never heard of it but thinks it sounds good. I'd definitely add some cheese, because he's a cheese nut. Fun, DH is doing ribs this weekend, so I will get him to smoke some - that's a great idea. I can use a bit of it in the fish pie!

I like poaching white fish with a layer of pesto added on top at the end - just to heat it up. Yum!

Was scrolling to suggest poaching....either in a court boullion or in white wine. But I never tire of cod as fish and chips.

Cod is one our favorites being free from the sea. Our go-to are cod cakes and a cod bake...miso, ginger, tamari, sesame glaze/crust. Sesame with some panko or breadcrumbs. A minute under the broiler.

Fish bake or pie also in rotation using cod. Various chowders. Cod puttanesca. Mediterranean flavors...lots of lemon, olives...poached cod over roasted lemon potatoes.

I suggest a search of recipes that will introduce you to 'cooking cod fish with mayonnaise'. Lots of ideas and 5 star recipes waiting to be discovered.