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Entries tagged with 'Cod'

Chinese Velveting 101: Stir-Fried Cod With Yellow Squash and Asparagus

Shao Z. 3 comments

This quick and simple stir-fry features cod that's been water-velveted—an easy technique that guarantees tender, silky meat. Light, delicate and full of gently cooked vegetables, it's a perfect dish in a multi-course meat-heavy menu. More

Stir-Fried Cod With Yellow Squash and Asparagus

Serious Eats Shao Z. Post a comment

This quick and simple stir-fry features cod that's been water-velveted—an easy technique that guarantees tender, silky meat. Light, delicate and full of gently cooked vegetables, it's a perfect dish in a multi-course meat-heavy menu. More

Dinner Tonight: One-Skillet Cod and Kale With Ginger and Garlic

Dinner Tonight Nick Kindelsperger Post a comment

Cod and kale may seem like an unlikely combination, but, when cooked until tender, the robust green actually makes a fantastic backdrop to the delicate, white-fleshed fish. In this quick and easy one-skillet dinner, we braise dinosaur kale (also known as Tuscan kale) in an aromatic mixture of rice wine, sesame oil, garlic, and ginger, then steam fillets of codfish on top. More

One-Skillet Cod and Kale With Ginger and Garlic

Serious Eats Nick Kindelsperger 4 comments

Cod and kale may seem like an unlikely combination, but, when cooked until tender, the robust green actually makes a fantastic backdrop to the delicate, white-fleshed fish. In this quick and easy one-skillet dinner, we braise dinosaur kale (also known as Tuscan kale) in an aromatic mixture of rice wine, sesame oil, garlic, and ginger, then steam fillets of codfish on top. More

Salt Cod, Orange, and Olive Salad (Remojón de Naranja) From 'Spain'

Cook the Book Kate Williams Post a comment

Salt cod makes several appearances in Jeff Koehler's new cookbook, Spain. Some recipes use it for seasoning rather than a centerpiece, while others offer it on a plate with little more than olive oil. I wanted to strike a balance between the two, and chose to prepare a simple salad of salt cod, orange, and black olives. More

Salt Cod, Orange, and Olive Salad (Remojón de Naranja) From 'Spain'

Serious Eats Kate Williams Post a comment

Salt cod makes several appearances in Jeff Koehler's new cookbook, Spain. Some recipes use it for seasoning rather than a centerpiece, while others offer it on a plate with little more than olive oil. I wanted to strike a balance between the two, and chose to prepare a simple salad of salt cod, orange, and black olives. More

Za'atar-Rubbed Cod With Spicy Chickpea Purée and Grilled Zucchini

Sunday Supper Jennifer Olvera 2 comments

Aromatic, za'taar-rubbed cod rests on a bed of habenero chickpea purée, alongside lemony, grilled zucchini. More

Za'atar-Rubbed Cod With Spicy Chickpea Puree and Grilled Zucchini

Serious Eats Jennifer Olvera 1 comment

Hummus-like chickpea puree serves as the foundation for za'atar-rubbed cod, which is then served alongside lemony, grilled zucchini. More

Sunday Supper: Spanish-Style Cod in Chorizo-Tomato Broth

Sunday Supper Jennifer Olvera 2 comments

Spirited Spanish-style cod rests on a pool of chorizo-studded tomato broth. More

Spanish-Style Cod in Chorizo-Tomato Broth

Serious Eats Jennifer Olvera 2 comments

Spirited Spanish-style cod rests on a pool of chorizo-studded tomato broth. More

Sunday Brunch: Smoked Salmon and Cod Cakes

Sunday Brunch Sydney Oland Post a comment

These cakes take the brunch staple of smoked salmon and turns it into a filling dish best served on lemony greens. More

Smoked Salmon and Cod Cakes

Serious Eats Sydney Oland 3 comments

These cakes take the brunch staple of smoked salmon and turns it into a filling dish best served on lemony greens. More

Pan-Seared Fish with Shiitake Mushrooms

Serious Eats Yasmin Fahr 6 comments

A 20 minute meal of fresh fish in a lemon butter sauce with sauteed mushrooms. More

The Food Lab Lite: Fried Fish Sandwiches With Creamy Slaw and Tartar Sauce

The Food Lab J. Kenji López-Alt 20 comments

There's not much to a good fried fish sandwich. The real key is all in the batter. A traditional beer batter is made with lightly leavened flour and cold, bubbly beer. More

Crispy Cod Cooked 'Unilaterally' with Creamed Leeks

Serious Eats Kerry Saretsky 5 comments

Simply cook cod on one side until it's crisp and golden and serve it on a bed of delicate creamed leeks for an easy, not too heavy dish. More

Dinner for Two: Chorizo Crusted Cod and Beans with Arugula Pesto

Dinner for Two Kerry Saretsky 3 comments

This recipe is the perfect example of how a few killer ingredients can make a gorgeous, effortless dish. The concept is simple: use chorizo, so full of garlic and paprika and its own natural drippings, to flavor the rest of the dish. Cut slices of dried, brilliantly red Spanish chorizo and layer them on top of a piece of cod. More

Chorizo Crusted Cod and Beans with Arugula Pesto

Serious Eats Kerry Saretsky 6 comments

A thick piece of cod, roasted with pennies of Spanish chorizo full of garlic and paprika, perched on a bed of cannellini beans toss in a basil-arugula pesto. All in one pot and twenty minutes. More

Dinner for Two: Fresh Cod in a Paper Bag with Zucchini, Tomatoes, and Mint

Dinner for Two Kerry Saretsky 3 comments

Fresh fish, veggies, and a light homemade sauce cooked together in a parchment packet in 12 minutes. A gorgeous French dinner, with no effort and no clean up. More

Fresh Cod in a Paper Bag with Zucchini, Tomatoes, and Mint

Serious Eats Kerry Saretsky 2 comments

Fresh fish, veggies, and a light homemade sauce cooked together in a parchment packet in 12 minutes. A gorgeous French dinner, with no effort and no clean up. More

Canal House Cooking's Fish Sticks

Serious Eats Caroline Russock 6 comments

Until I ran across this fish sticks recipe in Canal House Cooking Volume No. 6 by Christopher Hirsheimer and Melissa Hamilton I was pretty sure these little logs of breaded fish were born in a box. I'd always equated them with childhood dinners and could perfectly envision them sliding out of the box and onto the toaster oven tray. But one look at those panko-coated fingers of cod in Canal House Cooking and it was clear that fish sticks didn't have to exist only in the frozen foods aisle. More

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