sf wrote:

> I like his method too, but Peter's is more festive and I will try it
> soon. Need to find some cod soon.

Cod and ling cod are two different fish, you know. True cod has a wonderful
naturally-buttery taste which ling cod lacks. If you care about sustainable
seafood, you should get Pacific cod caught in Alaska on a longline. Atlantic
cod has been hugely overfished, and imported cod is caught using fishing
methods which are devastating the ocean floors.

The Monterey Bay Aquarium Seafood Watch cautions about levels of mercury and
other contaminants in ling cod.

Beyond that, I'd modify Peter's recipe. First off, it looked like the
zucchini was cooked to limpness, which I consider a cardinal sin. The
easiest way to ensure correct consistency is to cook the zucchini separately
and then add it just before serving. I'd also cut it differently; it looks
like it was lazily just cut into rounds, but cutting into batons both looks
better and gives a better mouthfeel. Rather than the rest of the mélange
Peter made, I think I'd make a romesco sauce or rouille.

Bob