Some of my recipe ideas come from what you could fancily call transitive ingredient pairing. If A pairs with B, and B pairs with C, then A may go well with C. I wanted to prepare cod in a way … Continue reading Walnut-Crusted Cod with Celeriac Two Ways
Did you know macadamia nuts are produced in Tasmania? I didn’t, but I found out when I visted Tasmania and had blue eye trevalla (a local fish) with macadamia butter and broccolini at restaurant Aløft. I really liked the combination, … Continue reading Cod with Macadamia, Lemon, and Broccolini
This is my favorite way of preparing cod. And so I was surprised to find that I had not yet shared it with you on my blog, when I did the post about what we eat on a daily basis. … Continue reading Merluzzo alla Palermitana (Baked Cod With Crust)
Bacalhau, salted cod, is an ingredient that is used a lot in Portuguese cooking. It is so popular in Portugal that the supermarket had a special department with just bacalhau. Bacalhau is not produced in Portugal itself, but imported from places … Continue reading Bacalhau à Brás (Portuguese Salted Cod with Potatoes, Onions, and Egg)
It’s amazing how much inspiration for new dishes I get from one trip to Italy. We are about to leave for this year’s trip to Italy, but I haven’t prepared all the dishes yet that I wanted to after last … Continue reading Burrata Ravioli with Cod Confit and Chard Puree (Ravioli di Burrata con Merluzzo e Purè di Bietole)
Another recipe with Mexican salsa verde: fish poached in salsa verde, and then served with the salsa and Mexican crema. This is quick and easy if you have already made the salsa verde. It is important not to overcook the … Continue reading Fish in Salsa Verde (Pescado en salsa verde)
At Angiolina, a bit South of Naples, I enjoyed fish fillet pan fried in batter with sage. I liked this somewhat unusual combination of fish and sage very much, and so decided to prepare something similar at home. According to … Continue reading Fish with Sage and Runner Beans (Filetto di Pesce alla Salvia)
Skrei is cod that is caught between December and April in the Northeast Atlantic when it migrates from the Barents Sea area to the Northwest of Norway to spawn. The name was derived from the Old-Norse word skrida, which means … Continue reading Winter Cod (Skrei)
This dish was inspired by another dish we had at Don Alfonso. It could be made with any kind of white fish and any kind of green peppers, as mild or as hot as you like. The Italian green peppers … Continue reading Cod with Green Peppers and Yogurt-Lemon Sauce
In part of Italy it is a tradition to have dinner on Christmas Eve (the 24th) rather than on Christmas Day (the 25th). The cena della vigilia often features fish, and after yesterday’s recipe from Veneto it is fitting to have … Continue reading Cod alla Vicentina Sous-Vide (Merluzzo alla Vicentina)
If it’s too hot right now to turn on the oven where you are, save this recipe for later, because it is easy and delicious. Cod, potatoes, and tomatoes are all cooked together in the oven with garlic and herbs … Continue reading Baked Cod, Potatoes, and Tomatoes (Merluzzo, Patate e Pomodori al Forno)
We love Mexican food and we love fish, so I wanted to make fish tacos. I looked at many recipes, but many did not appeal to me because the fish was breaded and/or served with a white sauce. But then … Continue reading Fish Tacos
Bacalà alla Vicentina is a famous dish from the North Italian city of Vicenza, prepared with dried cod. The cod is cooked low and slow and flavored with onions, anchovies, parsley, milk, extra virgin olive oil, and grated cheese (grana … Continue reading Fresh Cod alla Vicentina with Polenta
I had some left-over remoulade sauce in my fridge, along with some parsnips that needed to be used. And so I decided to buy some fish fillet and make these fish and parsnip balls. The reasoning behind it was that … Continue reading Fish and Parsnip Balls with Tarragon
When you look on-line for the best temperature to cook cod sous-vide, you will find answers ranging from 41C/106F to 60C/140F. On this blog, I have posted a recipes at 41C/106F and 54C/159F. Especially if you are new to sous-vide cooking, … Continue reading Cod Sous-Vide Temperature Experiment
Doesn’t this risotto have a great color? I had some carrots, some fish stock, and some canned tomatoes I needed to use up, and thus this risotto was born. The cod was a nice addition that I bought especially for … Continue reading Risotto with Cod, Carrots and Lemon
We are having some wonderful weather here — I would sign up for weather like this in Summer — and so during my lunch break I walked to the market to pick up some fresh fish for dinner, to be … Continue reading White Fish Gratin (Pesce Bianco Gratinato al Forno)
Kibbeling is one of the most popular Dutch fish snacks. The name has been derived from kabeljauwwang (cod cheek), although nowadays a lot of kibbeling is no longer made from actual cod cheeks but from other pieces of cod, hake, or haddock. When I … Continue reading Kibbeling (Fried Cod Cheeks)
When we visited Spain recently, I tried Merluza a la Romana, which is hake covered with beaten egg and then pan-fried. Unlike its Dutch counterpart lekkerbekje or the British fish and chips, this Spanish version is not deep fried and not crispy. In … Continue reading Hake in the Spanish Way (Merluza a la Romana)
This is an improved version of the Sous-vide cod with braised fennel and white wine sauce that I made more than a year ago. Apart from what I’ve learned about plating and photography since then, the improvements in the recipe are:
Continue reading “Cod in White Wine Sous-Vide”
