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A quick and easy, light and healthy cod in a tomato, lemon, butter and garlic sauce with plenty of fresh herbs. Get the recipe: Cod in a Tomato Lemon Butter Sauce Will Cook for Smiles
Add the milk, thyme, bay leaf and smashed garlic. Pour in enough water to cover the fish by 2 inches. Simmer over low heat for 20 minutes, until the fish flakes with a fork.
Taramasalata or taramosalata (Greek: ταραμοσαλάτα; from taramás 'fish roe' < Turkish: tarama [1] + Greek: saláta 'salad' < Italian: insalata [2]) is a meze made from tarama, the salted and cured roe (colloquially referred to as caviar) of the cod, carp, or grey mullet mixed with olive oil, lemon juice, and a starchy base of bread or potatoes, or sometimes almonds.
Drawn butter in this instance is a mixture of melted butter and chopped onions that is thickened into a roux by adding flour in a saucepan, then served hot over the fish and hard bread. In some Nova Scotia households, a similar dish is known as "salt cod and pork scraps", where the mixture can also be served on a plate next to a mound of plain ...
The recipe uses stockfish, with salt cod being the most common. The simplest version of the recipe consists of the cod, garlic, olive oil, and salt and pepper. [5] The fish is poached in water or milk with garlic. [3] [5] After poaching, it is deboned, if necessary.
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