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.
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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.
Hummus-like chickpea puree serves as the foundation for za'atar-rubbed cod, which is then served alongside lemony, grilled zucchini.
Spirited Spanish-style cod rests on a pool of chorizo-studded tomato broth.
These cakes take the brunch staple of smoked salmon and turns it into a filling dish best served on lemony greens.
A 20 minute meal of fresh fish in a lemon butter sauce with sauteed mushrooms.
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.
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.
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.
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.
According to Jasper White, the author of The Summer Shack Cookbook, the trick to making great fish and chips at home is to forget the chips and focus exclusively on the fish: "I have decided that making fish and chips in a home kitchen is crazy." So skip the chips and just focus on the fish. This batter is a mix of flour and cornstarch, which comes out shatteringly crisp and remarkably un-greasy.
Since I was on the prowl for Hanukkah recipes in Joan Nathan's Quiches, Kugels, and Couscous, a good latke was the first order of business. Nathan has three different potato pancake preparations in the book, but for me, these Brandade Potato Latkes truly capture the spirit of a French-accented Hanukkah celebration. The recipe combines brandade, a whipped cod spread popular in the South of France with a mashed potato latke.
When cooking fish, I usually aim for lighter preparations without sauce, where the flavor of the fish comes through. But this quick lemon-thyme mayonnaise melts into the flesh to season it, keep it moist, and develop a mouthwatering golden brown crust on the top.
[Photograph: stiangd on Flickr] Salt cod is a decidedly old world food, with a history of over 500 years. Way back in the old days, cod was salted and air dried to preserve the nutrients, add flavor, and ensure a...
[Photograph: Blake Royer] The recipe, from Nigel Slater, sounded like a fancy version of fish and chips: Fat, meaty fillets of haddock are coated in bread crumbs and shallow-fried until brown and crisp. I substituted cod, but what intrigued me...
Editor's note: On Thursdays, Babbo pastry chef Gina DePalma checks in with Seriously Italian. After a stint in Rome, she's back in the States, channeling her inner Italian spirit via recipes and intel on delicious Italian eats. Take it away,...