For slaw, in small bowl, whisk
alsa verde if desired.
For salsa verde;combine the parsley
Mix juice, soy sauce (you can replace it with worchestshire sauce) and ginger in a liquid measure cup.
Add to hot pan and reduce by half.
Wisk in cornstarch mixture. place cod in a nonstick pan and add the pan sauce, cover and cook for 8-10 minutes.
Turn over and cook a few more minutes or until fish is flakey with a fork.
You can use any white fish you prefer and serve as a sandwich on a bagel or as the main dish.
Add flour to melted butter over low heat and stir for a few minutes. Gradually add the water and then the milk and continue to coo with stirring until you get a thick sauce. Add the mustard and salt and blend in well. Serve as a sauce alongside your boiled cod.
If using salt-cod, cut into 4 pieces and
th cold water and refrigerate for at least 24 hours,
Turn down the heat add cod fillets and simmer until tender
Note: Soak Cod fish in water overnight.
Add the fennel and cook for 2-3 mins. Stir in
ring to the boil. Add cod for 5 minutes then remove it
pot of boiling water for about 20 mins. Meanwhile, heat
small incisions in each cod fillet. Push 2 cilantro leaves
Sprinkle cod, on both sides, with crushed
Cod Fish with Anise cooking instruction:<
Whisk ingredients together.
Season Cod with salt and pepper.
For the mango salsa, mix 2/
Saute the shallots and celery for 2 mins. Sprinkle with flour
nd sweat onion and garlic for 5 mins. Add spinach and
Lightly coat cod fillets in seasoned flour. Set aside.
Heat 1 tbsp olive oil in a saucepan. Cook onion over medium heat for 3-4 mins, until soft. Add garlic and cook for 1 min. Add cannellini beans and parsley. Cook for 2 mins, until hot, then transfer to a food processor and puree along with 2 tbsp olive oil. Mix in 1-2 tbsp water. Season.
Heat remaining olive oil in a frying pan over high heat. Cook cod fillets for 2-3 mins per side, until golden brown. Serve on a bed of cannellini hummus with shredded carrots and lemon wedges.
add the onion and cook for 2-3 mins. Add the