The cod, some as long as 6 feet, were usually salted aboard fishing vessels in large wooden barrels. Before cooking, the fillets were soaked in water to remove salt and reconstitute the flesh.

Brandade de morue is a dish that`s been appearing in many ”in” restaurants lately. Sometimes it`s served as a freebie when you sit down to look over the menu; sometimes it`s a main cour… ...

Sometimes it's difficult to distinguish between the types of fish available, especially cod and haddock, which are often ...

Portion the cod fillets into portions. Combine the sugar, salt, fennel seeds, peppercorns and bay leaf in a mixing bowl. Pour over the cod fillets and leave for 30 minutes.

YOU WILL NEED. 350g piece home-salted fresh cod* or 175--200g piece salt cod (bacalao) 350g dried chickpeas. 1 small head of garlic, plus 3-4 cloves, finely chopped ...

Salt the Cod . You'll need skinless center-cut cod fillets for this recipe, as well as plenty of kosher salt. Place the fillets on a plate or rimmed baking sheet and cover them — we're talking ...

Season the cod fillets with salt and pepper. In a small bowl, mix together the miso, soy sauce, honey and vegetable oil until smooth. Heat a non-stick skillet over medium-high heat.

Preparation. Step 1. Season cod all over with salt and pepper. Sprinkle flour over a large plate and, working one at a time, press side of fillet where skin used to be into flour to thoroughly coat.

1. Lay out a sheet of baking parchment and place the cod (skin off) in the middle (one sheet per cod fillet) and season the cod with salt. Slice the lemon into thin slices and place on top.

This cod dish is a take on one that I currently have on at the restaurant menu at one Devonshire gardens. The salting of the cod gives a beautiful… Newsletters; Reader Rewards; Jobs; ...