place the pieces of dried cod (baccala) in a large pan
Rinse cod well under cold running water.
ring to the boil. Add cod for 5 minutes then remove
re cooking, pan fry the cod in a mixture of olive
unning water.
Place salt cod in a large container of
Heat butter and olive oil in a large skillet over medium heat. Cook and stir onions and garlic until onions are slightly tender, being careful not to burn the garlic. Add tomato sauce and cherry tomatoes, and bring to a simmer. Stir in green olives and marinated vegetables, and season with black pepper, cayenne pepper, and paprika. Cook fillets in sauce over medium heat for 5 to 8 minutes, or until easily flaked with a fork. Serve immediately.
Turn down the heat add cod fillets and simmer until tender
Soak the salt cod in lots of cold water
ith Bev's Tartar Sauce Recipe #56860.
Serves 4.
Crush the pepper, allspice, coriander, cumin, red chillies and garlic in a mortar with pestle.
Marinate the steaks in this mix and gingerpaste,turmeric and salt for atleast 30 mins.
Heat the oil and butter in a pan and add the cod to the pan cooking over moderate heat for 5 minutes each side.
Until the fish is cooked.
Take the fish out and keep warm in a warm oven or a warm platter covered.
Add lime juice and stir till bubbling.
Pour this sauce over the fish and garnish with lime wedges and coriander sprigs.
Serve hot.
Preheat oven to 350 degrees F.
Cover the bottom of a pyrex casserole dish with olive oil and chopped onion. Salt and pepper the fish on both sides to taste.
Season skinless side of fish with sprinkling of garlic powder. Pile stuffing \"Recipe #511850\" over fish evenly, pressing stuffing mixture carefully to adhere.
Place casserole into hot oven and bake for 15 minutes, being careful not to over-bake so it won't be dry. Pronto, it is ready to serve.
n a bowl.
Dredge cod pieces on all sides and
Place boneless, skinless salt cod in cold water and soak
In small bowl combine teriyaki sauce, water, sherry, garlic and ginger.
Arrange fillets in 8 x 8-inch baking dish.
Pour mixture over fillets.
Turn fish over to coat both sides.
Cover and refrigerate 1 hour.
Microwave uncovered on High for 4 to 5 minutes (flakes easily with fork).
1. Season the cod with salt and pepper.2.
Prepare Marinated Mushrooms; set aside. Combine vinegar,
Note: Soak Cod fish in water overnight.
t this yer topped with Recipe #367251.
I also did
If the smoked cod has a strong smoky flavor,
Cut cod into 6 equal servings.