Search results
Results from the WOW.Com Content Network
Tender, perfectly flaky cod, tossed in bold Mediterranean spices and baked with a tasty garlic and lemon sauce. Get the recipe: Baked Cod with Lemon and Garlic Related: 40 Baked Fish Recipes
Baked Cod with Burst Tomatoes and Basil. ... The sweet and savory flavor of this glaze stems from a combination of white miso paste, soy sauce, mirin, toasted sesame oil, fresh ginger, and brown ...
Cod might not be a fish you think about all that often, but you should. Not only is the white fish a blank canvas that soaks up all sorts of tasty marinades, but it’s full of healthy protein ...
The pie is usually made with fresh and smoked fish (for example, cod, haddock, salmon or halibut) or seafood in a white sauce [1] or cheddar cheese sauce made using the milk the fish was poached in. [citation needed] Hard-boiled eggs are a common additional ingredient. [citation needed] Parsley or chives are sometimes added to the sauce.
Cod with cream (bacalhau com natas) Flying Jacob with rice and salad Lasagne is a well-known casserole dish. Macaroni and cheese prepared with beef A slice of timballo "French-style meat", a modern Russian version of veal Orloff. American goulash – American pasta and ground beef dish; Bacalhau à Gomes de Sá – Typical fish from Porto, Portugal
The taste of well-prepared lutefisk is very mild, and the white sauce is often spiced with pepper or other strong-tasting spices. In Minnesota and Wisconsin, this method (seasoned with allspice) is common among Swedish-Americans, while Norwegian-Americans often prefer to eat it unseasoned with melted butter or cream sauce. [6]
Cod cooks with stir-fried vegetables, paprika, turmeric and a rich coconut milk sauce. Eric Ripert's Swordfish au Poivre by Eric Ripert Skip the steak in favor of this swordfish au poivre, which ...
Bacalhau com natas (literally as "cod with double cream") is a popular way of cooking salted cod in Portugal. [1] This dish consists of baked cod in the oven layered with onions, diced fried potatoes (or leftover cooked potatoes) and double cream, usually seasoned with nutmeg and white pepper.