Sentences with phrase «of salt cod»

Fogo floats like a piece of salt cod in the broth of the North Atlantic — preserved by its remoteness and, if not unchanging, then slower to change than just about anywhere I have been.

Keep in mind that brands of salt cod can vary in their degree of saltiness so while 24 hours may be sufficient for some, the full 36 - hour soak will be required for others.

If deep - frying isn't your thing, with practically the same ingredients you can make a luscious traditional puree called brandade of salt cod, potatoes, garlic and milk to serve on toast or crackers.

At one early dinner I had made the mistake of bringing Edward some of the salted cod croquettes that I had cooked from my mother's recipe.

Not exact matches

Cod fishing was the third largest export industry of the colonies, with salted cod mainly from New England fisheries sent to EuroCod fishing was the third largest export industry of the colonies, with salted cod mainly from New England fisheries sent to Eurocod mainly from New England fisheries sent to Europe.

There may have been a lot of stress eating (damn you perfectly salted and perfectly crispy Cape Cod Potato Chips!)

The fish: Halibut or Alaskan True Cod / The halibut is thick and should be cooked over low — medium heat for a longer period of time / The cod will cook quickly and will benefit from high heat / Either way, salt and pepper uncooked fish / Drizzle 2 T olive oil and 1 T butter into a non-stick sauté pan / When oil is hot, add the fish / Sauté cod on medium high heat for 3 — 4 minutes per side, halibut at lower heat for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucenCod / The halibut is thick and should be cooked over low — medium heat for a longer period of time / The cod will cook quickly and will benefit from high heat / Either way, salt and pepper uncooked fish / Drizzle 2 T olive oil and 1 T butter into a non-stick sauté pan / When oil is hot, add the fish / Sauté cod on medium high heat for 3 — 4 minutes per side, halibut at lower heat for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucencod will cook quickly and will benefit from high heat / Either way, salt and pepper uncooked fish / Drizzle 2 T olive oil and 1 T butter into a non-stick sauté pan / When oil is hot, add the fish / Sauté cod on medium high heat for 3 — 4 minutes per side, halibut at lower heat for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucencod on medium high heat for 3 — 4 minutes per side, halibut at lower heat for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucence.

It is the exact recipe of my regular latkes, take out bacon and add the celery seed / salt and the cod.

Salt cod is a food I have loved since I was introduced to it as an adult in the form of a creamy, pungent, garlicky Brandade.

It was one of those dishes that was a revelation, and I since that first taste I have sought out salt cod dishes wherever they have appeared on restaurant -LSB-...]

My fish burgers made from a rotation of fresh tuna, salmon, cod or a combo chopped and gently mixed with grated zucchini, ginger, onion, sesame oil, avocado mayo, panko salt, pepper, then sautéed and served with a drizzle a soy sauce, vinegar, sugar, ginger sauce on a brioche bun.

I had actually baked a couple of nice big pieces of cod in olive oil, a little garlic, and salt and pepper the night before.

Today we're using a mix of smoked salmon and potato, but you can also do other kinds of fish such as tinned tuna or even salt cod, if you'd like to add a Mediterranean touch.

In a non-skillet heat 1 tablespoon of the oil over moderately high heat until it is hot but not smoking and in it sauté the cod, seasoned with salt and pepper, for 30 seconds.

Ingredients: 1/2 lb reconstituted, poached salt cod broken into small pieces / 2 medium potatoes, peeled and cut into large chunks / 1 onion, finely chopped / 2 garlic cloves, finely minced / 1 handful each of cilantro and chives, finely chopped / 2 large eggs / salt & pepper, to taste / vegetable oil for frying.

The Spanish eat salt cod often and, given the excellence of their cod, it's no wonder — the dried fish is snowy white, delicate, and, once rehydrated, tender enough to eat raw.

Directions: Preheat oven to 350 degrees / Put potatoes and garlic in steamer basket and steam until the potatoes are very soft, about 20 minutes / Drain and set aside / Put salt cod, potatoes, garlic, milk and splash of olive oil in food processor and process until fairly smooth / Season to taste with salt & pepper / Spoon puree into small baking dish / Drizzle with olive oil and bake until golden on top, about 20 minutes.

Still a star in many countries around the Atlantic, salt cod hasn't made a big splash in our neck of the woods which has probably saved it from being overfished.

I don't follow this practice but trust me, eating either of these delicious dishes made from salt cod could hardly be considered a sacrifice.

Instead of marketing its products to clients who use cod in this way, Clipper Seafoods sells its fish to consumers eating codfish at white tablecloth - type restaurants that serve the fish lightly salted or complemented with a light sauce.

Season 2 fillets of hake (you can substitute for cod or halibut) with sea salt and freshly cracked black pepper on both sides

1 lb of fish fillets (I used Alaskan wild cod) 1 cup of ground almonds or almond flour 2 eggs 1 tbsp of arrowroot powder 1 tsp of garlic powder 1/2 tsp of coriander Salt and pepper to taste Coconut oil or olive oil for frying

For this rustic interpretation of brandade, Aizpitarte uses desalinated salt cod, which is not easy to find.

Once the cod is sufficiently soaked, poach it in a large pot of boiling salted water for 5 minutes.

* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)

fillet of fresh cod and season with sea salt and freshly cracked black pepper, then cut it into small cubes that are about 1/2 inch x 1/2 inch, set aside

• 1/2 pound of dried salt cod • 1 medium - sized russet potato.

Note that most recipes for Salt Cod Fritters include the addition of flour.

Quick - salting cod with salt is a technique of NYC chef George Mendez.

3 tablespoons olive oil, divided 2 medium onions, cut into 3/8 ″ / 1 cm slices (3 cups total) 1 tablespoon coriander seeds 2 peppers (1 red and 1 yellow), halved lengthwise, seeded, and cut into strips 3/8 ″ / 1 cm wide (3 cups total) 2 cloves garlic, crushed 3 bay leaves 1 1/2 tablespoons curry powder 3 tomatoes chopped (2 cups total) 2 1/2 tablespoons sugar 5 tablespoons cide vinegar 1 1/2 teaspoons salt, plus more for seasoning Freshly ground pepper 1 lb of pollock, cod, halibut, haddock, or other white fish fillets, divided into 4 equal pieces All purpose flour, for dusting (you can substitute gluten free flour) 2 extra large eggs, beaten 1/3 cup chopped cilantro

2 tablespoons lime juice 2 tablespoons extra-virgin olive oil 4 teaspoons New Mexico or ancho chile powder 1 teaspoon ground cumin 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon freshly ground pepper 4 (4 - ounce) 1/2 - to 3 / 4 - inch - thick skinless mahi mahi, Pacific halibut or cod fillets 1 Package of La Tortilla Factory Hand Made Style Tortillas, Yellow Corn or White Corn 3 cups finely shredded red or green cabbage 1/2 cup Mexican crema sauce * Garnish ideas: guacamole, hot salsa

I found a lovely salt cod chowder in of my favorite culinary resources, The Zuni Cafe Cookbook, so I set about adapting it.

After I made salt cod for my 2nd charcutepalooza challenge post, I wanted to use it in some sort of soup or stew.

For the chowder: * 1 - 1 1/2 pounds salt cod (preferably made with sustainable cod), soaked for 24 - 48 hours (change the water several times during the soaking period) * 1 large fennel bulb, trimmed and chopped into quarters (reserve the fennel fronds for garnish if you like) * 1/4 cup extra virgin olive oil * 1 generous pinch of saffron threads * 1 medium onion, peeled and chopped * 1 cup trimmed, cleaned and chopped leeks * 3 cloves garlic, peeled and slivered * 1 cup Tuscan kale, finely shredded * pinch of fennel pollen * 28 oz.

Once the oil get's hot, add 2 fillets of fresh cod to the pan, skin side down, after cooking for about 5 minutes, season the top of each fillet with sea salt and freshly cracked black pepper and flip them around, cook for about 1 minute and then remove the fillets from the pan and set aside

Additional ingredients you may wish to add: — lemon juice — pinch of sea salt (good for the adrenals)-- fermented cod liver oil and / or butter oil — spirulina powder — nut butter (I like almond butter)-- raw cacao powder

Saltfish, the other star of this recipe, is usually made with cod fish that is cured with dry salt for preservation.

Sprinkle both sides of the cod with salt and pepper and rub them with olive oil.

Becerra liked the look so much that she started applying the oblique cut even to uncooked vegetable dishes (see: the pyramidal crudités), and she now cuts the restaurant's masa - chickpea fritters and salt cod croquettes into the same sorts of crooked triangles.

Dried salt cod (bacalao) looks like a last - resort snack for those «beyond the wall» on Game of Thrones.

6 cod fillets 230 g / 8 ounces chorizo 45 g / 1/2 cup tablespoons grated Parmesan cheese 45 g / 3/4 cup tablespoons of breadcrumbs 15 g / unsalted butter Olive oil Piment d'Espelette Coarse sea - salt and freshly ground black pepper

Salt cod tostones satisfy a group of hungry believers thanks to Dining with Grace, and in Bayonne, New Jersey, the baking rock stars from Filled Cakes and Confections create an epic bible cake.

2 - 4 fillets of Cod (or any other hearty white fish) kosher salt and pepper 2 cups of flour (1 cup if only making two filets) SAUCE: 1/3 cup water 1/2 Tbsp.

Meander down the Housatonic River in the Berkshires or explore the salt marshes of Wellfleet Bay on Cape Cod.

New Brown University research published online in the journal Ecology reports exactly such a situation in the distressed salt marshes of Cape Cod.

Besides salmon and cod, the researchers of the UPV are studying the application of this technique to smoke other fish species, as well as other dry - salted products such as salted tuna.

In other words, centuries earlier than the first documented use of salt to preserve Norwegian fish in the 1690s, Vikings knew how to keep cod fresh to sell in distant markets.

Editor's Note: Mark Kurlansky is the best - selling author of «Cod,» «Salt,» «The Big Oyster» and other books focused on the story (and history) of food.

The Feast of the Seven Fishes boasts crab cake arancini, shrimp bisque, salted cod, and more!

Use salt cod to make a tortilla that bit more special — this is a real feast and the texture of the fish works well with potatoes.