We want to celebrate the fact that we now have reached 922 fish recipes (yes!) on Recipes.it (link) with these two essential way to cook cod, one from the past and one from today's kitchens - both tasty and easy.
THE RECIPE - back to 1902:
Codfish Hash
Freshen 1 pt. of salt codfish, add to it 1 qt. chopped, boiled potatoes, mix well, cut three slices of salt pork in very small pieces and fry brown; remove half the pork and add the fish and potatoes to the remainder; let it stand and steam five minutes without stirring; be careful not to let it burn; then add 1/3 cup of milk, and stir ell. Put the remainder of the pork around the edge of the pan, and a little butter over it; simmer slowly for 1/2 an hour, until a brown crust is formed, then turn on a platter and serve.
MAY WE SUGGEST?
Peregrino Premium Salt Cod Tenderloins (Solomillos de Bacalao), 16-Ounce Packages (Pack of 2): link
THE RECIPE - 2009:
Grilled Cod with Red & Green Pepper Sauce
Ingredients:
4 fillets of cod
4 red peppers
4 green peppers
6 tbs. olive oil
Juice of 1 lemon
Salt & pepper
Directions:
Place peppers on grill and cook on all sides until almost completely covered with black blisters (gives the peppers a delicious, slightly smoky flavor). Place under cold water and peel off blistered skin, open peppers and remove seeds. Puree red peppers in a blender with 3 tbs. olive oil and juice of 1/2 lemon. Set aside and then puree green peppers separately, with the remaining 3 tbs. olive oil and juice of 1/2 lemon. Season with salt & pepper.
Brush fillets with oil. Grill for 5 to 6 minutes per side.
Pour red and green peppers sauces onto a serving platter from opposite ends, so they meet in the middle. Place grilled cod over the sauce, and serve immediately.
MAY WE SUGGEST?
Charleston Seafood Cod Fillets, 32-Ounce Box: link
THE MASTER COOKBOOK:
Fish: The Complete Guide to Buying and Cooking: link
From anchovy to wolffish, Mark Bittman, the executive editor of Cook's Illustrated magazine, presents fish and shellfish by name, offering discussions on preparation and presentation along with sumptuous recipes. Bittman proposes everything from traditional fare--Dungeness crab salad and marinated grilled salmon--to more complex dishes like curried mussels and raw sea bass salad. The more than 500 recipes are tried-and-true, and any cook with access to a decent fish market is advised to take full advantage of Bittman's expert and substantial overview. The book won the 1995 Julia Child Cookbook Award in the Single Subject Category.
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