Turn down the heat add cod fillets and simmer until tender
rine and rinse and dry cod; season 1 side with salt
Cut cod filet into 1\" cubes.
Heat butter in dutch oven or stock pot. Saute green pepper, celery and onion until soft, 3-5 minutes.
Add parsley, diced tomatoes and tomato sauce.
Start rice cooking. While rice is cooking add cod to sauce and simmer. Salt and Pepper to taste.
Serve over cooked rice.
Rinse cod well under cold running water.
In a large pot combine broth and water. Bring to a boil. Add frozen Ling Ling Pot Stickers. Return to a boil and cook 4 minutes, stirring occasionally.
Add frozen vegetables, ginger and scallions. Cook 4 minutes.
In the meantime, mix Ling Ling Potsticker Sauce with cornstarch in a small bowl.
Add the sauce mixture to the soup and bring to a simmer. Season with salt and pepper. Garnish with a few more scallions.
If using salt-cod, cut into 4 pieces and
Cut cod into 6 equal servings.
Prepare the salt cod.
Soak the fish for
ime, lay your slice of cod, skin side down, in a
scallions), and the flaked black cod, and carefully mix (try not
Note: Soak Cod fish in water overnight.
If the smoked cod has a strong smoky flavor,
Slice cod 3/4\" thick, leaving skin
For the cod and roasted garlic spread:
Soak the cod in cold water to cover
old all the pieces of cod in a single layer.
Sprinkle both sides of cod steaks with oregano, 1/2
unning water.
Place salt cod in a large container of
he top side of the cod with flour.
Add olive
o 200c.
Place the cod in an oiled oven proof