Cod cakes - a simple meal that uses any white-fleshed fish. Poach the fillets in bay-leaf-scented water, then flake the cooled meat into sautéed onions and celery. Eggs and cracker crumbs will bind everything together.
These tasty little cod cakes are terrific to have on hand in the freezer. You can take out and cook as many or as few as you need. Defrost them overnight in the refrigerator, and they'll be ready to cook the next day. Serve the cakes with your favorite tartar sauce.