In a small bowl, whisk together 1 cup plain yogurt, 3 tbs. crushed dill weed, juice of 1/2 lemon, ground white pepper to taste. Cover and refrigerate for an hour or more. When ready to cook, bring sauce to room temperature.
Sprinkle Spanish paprika on both sides of a 1 lb. cod filet. Sauté the filet in a fry pan in a little olive oil and butter. Quickly brown on each side, so moist and not overcooked. Remove from skillet and spoon sauce over cod. Serve with rice and fresh asparagus vinaigrette. Serves 2.
If you like thick creamy chowder, this isn’t it. It’s a light yet hearty savory soup. Serves 4. Peel and cut 3 small potatoes into bite-sized chunks. Finely dice the tender inside end of a small leek, keep half for later. In a large saucepan, cover potatoes and half the diced leek with vegetable or chicken broth, ground black pepper, and bring to boil. Turn to medium heat and cook uncovered until potatoes are cooked through, but still firm.
Add 3/4 lb. cod, and continue to boil until fish flakes. Add kernels of one cooked cob of corn. Cover and simmer on low heat for 15 minutes. Remove soup to a large bowl. In the same saucepan, brown the remaining diced leek in 1/4 stick butter. Add the soup back into the saucepan and stir. Bring to boil again, then turn off heat. When soup is still hot, but no longer boiling, add 2 cups skim milk. Stir. Serve topped with a little paprika and dried chives.
Any fresh firm white fish or clams can be used as well.