We’re skipping a week this week so that we can prep for Princess and the Frog. There’s a LOT of good food in there, so get excited. Yesterday was National Rum Day, so to celebrate, enjoy this delicious recipe inspired by Peter Pan.

Ingredients:

1. Bring rum, shallots, coconut water and vinegar to boil in heavy small saucepan.
2. Reduce heat to low and simmer about 5 minutes.
3. Remove pan from heat and cover.
4. Let stand at room temperature.
5. Preheat oven to 400 fahrenheit.
6. Place each russet potato on separate sheet of foil, rub in oil, sprinkle with sea salt, and wrap tightly.
7. Bake about 1 hour.
8. Remove foil; cool to just warm, about 20 minutes.
9. Cut lengthwise in half.
10. Scoop flesh into medium microwave-safe bowl, leaving 1/4-inch-thick potato shell.
11. Add the canola/peanut oil and milk to russet potato in bowl; mash well.
12. Stir in creme fraiche.
13. Season to taste with salt and pepper.
14. Loosely cover shells and filling separately and let stand at room temperature.
15. Rewarm russet potato shells, then filling.
16. Stir anchovy paste into filling; season with sea salt and pepper.
17. Mound filling in shells.
18. Sprinkle basil.
19. Place tomatoes on top.
20. Place 2¹⁄₂ fl oz water and cod fillets in heavy large skillet; sprinkle with salt and pepper.
21. Cover; steam over medium-high heat.
22. Meanwhile, rewarm rum-shallot reduction over medium-low heat.
23. Add coconut oil and pineapple, alternating 1 tablespoon at a time, whisking continue whisking until beurre rouge is thick (do not overheat or sauce may separate).
24. Season with salt and pepper.
25. Spoon sauce onto 4 plates.
26. Place russet potato on the remaining side.
27. Arrange the cod strips atop sauce on each plate; sprinkle with cumin and basil.