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cod, fish

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Accras De Morue

(Gourmet, February, 1993)

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Bacon Wrapped Black Cod, Roasted Baby Beets And Micro Greens With Beet Beurre Blanc

(The Essence of Emeril, Episode: Seafood Specials, Season: 10)

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Bacon-Wrapped Cod With Frisee

(Everyday Food, July/August, 2009)

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Baked Cod Casserole

(EatingWell, February/March, 2006)

The combination of wine, Gruyere cheese and toasty bread in this fish casserole evokes the flavors of fondue...a perfect winter food. Choose Pacific cod, it’s an ocean-friendly choice. Make It a Meal: Serve with steamed broccoli and a glass of Sauvignon Blanc.
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Baked Cod with Chorizo & White Beans

(EatingWell, January/February, 2008)

This recipe follows the Spanish and Portuguese tradition of pairing mild white fish with full-flavored cured sausage—just a bit gives the whole dish a rich, smoky flavor. Make it a meal: Enjoy with steamed green beans and roasted potatoes tossed with thyme and coarse salt.
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The flavorful Chorizo is used sparingly which keeps the fat content low. Beans are an excellent source of fiber.

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Comments:

On October 27, 2008, 1:05 pm foodieprincess said:

Cod is one of my favorite types of fish, mild in flavor,yet meaty and versatile, great for fish and chips but even better in this healthful weeknight meal. The spicy flavor of the chorizo gives the entire dish such great flavor and with the addition of the white beans and tomato it makes the dish filling and comforting. Perfect fall food.


Baked Cod With Crunchy Lemon-Herb Topping

(Washington Post, October, 2006)

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Baked Cod with Olives

(Martha Stewart Living, October, 2005)

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Baked Cod With Sherry Vinaigrette, Olives, And Capers

(Sara’s Secrets, Episode: Meal Makeovers, Season: 3)

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Basil-Crusted Cod With Tomato Fonduta

(Boston Globe, September, 2009)

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Battered Cod with Marie Rose Sauce

(Food & Wine, January, 2007)

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Beer-battered Cod and Onion Rings

(Sunset, March, 2007)

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Black Cod in Tomato-Saffron Stew

(Martha Stewart Living, June, 2006)

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Black Cod With Chanterelle Ragout

(Bon Appétit, December, 2008)

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Black Cod With Fennel Chowder And Smoked Oyster Panzanella

(Bon Appétit, September, 2009)

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Black Cod With Miso

(Food & Wine, July, 2008)

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Black Cod With Miso

(Monterey County Herald, May, 2009)

For Nobu-style saikyo miso ½ cup saké ¾ cup mirin 2 cups white miso paste 1¼ cups granulated sugar For cod 4 black cod fillets, about ½ lbs.
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Black Cod With Mushrooms And Sansho Pepper

(Gourmet, May, 2008)

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Black Cod With Olives And Potatoes In Parchment

(Gourmet, April, 2008)

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Braised Cod with Fennel, Potatoes & Littlenecks

(Fine Cooking, February/March, 2007)

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Brandade Smoked Black Cod

(Food Network Challenge, Episode: The Road To Bocuse D’or, Season: 1)

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Butternut Squash Soup With Salt Cod

(La Cucina Italiana, November, 2009)

crema di zucca con baccalà
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Caramel-Braised Cod

(Fine Cooking, June/July, 2002)

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Caribbean Salt Cod Fritters

(Washington Post, February, 2004)

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Catalan-Style Cod

(Boston Globe, May, 2009)

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Chili-Roasted Cod

(Real Simple, May, 2002)

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