How do you fix your cod?

That and a big hunk of lemon, and I'm in paradise.

This New Englander likes to bake her cod, since it's a delicate fish. I drizzle a conbination of lemon and butter over the fish before cooking and top with bread or cracker crumbs.

I've made stuffed haddock before with rich sauces, but I much prefer the simple preparations.

from this New Englander. I'll add a little dill weed or basil but other than that, just butter (or EVOO) and lemon juice.

Cooked cod with boiled potatoes and a sauce...either horseradish with melted butter or (my favorite) with mustard sauce.

You soak the cod in salted water or if you are in Europe you can buy cod that is salted in the winter.

Rinse the salt water or salt off of the cod, put in a baking dish or a dutch oven. You can either make this in the oven or on the stove...place cod and a bit of water in dish/dutch oven, allspice and a bay leaf. Cook until done.

Mustard sauce...make a basic roux, add milk, white pepper and coarsely ground dry mustard. Cook it up, as thick or thin as you prefer.

Cheers,
Kim :toast:

If you can get really thick cod fillets that's the best. Thaw them out, rub them liberally with chili powder and cumin and bake them.

Love spicy food!

You need a couple of pounds of fresh cod cut in 1 1/2 inch chunks

2 strips bacon
1 tablespoon butter
1 medium onion diced fine
2 to three skinned potatoes cut in 1 inch chunks
1 can chicken broth
1 can corn (not cream)
3 cups milk
Fresh parsley preferrable or lots of dried parsley
salt and pepper to taste

Sear the bacon and drain; cut the bacon in small bits, set aside

Heat butter to medium and saute onions until translucent add potatoes and toss; add chicken broth and parsley cook until potatoes are nearly done. Turn to barely a simmer: Add fish and poach gently in broth until nearly tender, add corn and milk and gently warm on simmer. When tender, taste for salt and pepper.

I never thought of making a soup from the cod. I'll try this.

My husband is Italian. His family has always held a tradition of a meal of several kinds of fish/seafood on Christmas Eve. In addition to aglia olio, fried smelts, squid and shrimp scampi I make cod poached in tomato sauce with potatoes.

I parboil quartered potatoes and set aside. I lightly saute serving size pieces of cod in a little olive oil then transfer the cod and potatoes to a baking dish. Cover the fish and potatoes with tomato sauce, add 1/2 cup of sliced black olives and sprinkle with parsley. Cover the dish and bake at 325 for about 20 minutes. It's very tasty.

How do you fix your smelt? When I was a kid my mother would make a beer batter to fry the smelt. That was very tasty and I loved it. Now that I live in Phoenix, not Michigan, we are not able to get the smelt, some stores have the frozen but frozen for how long?

Hate to be a bother, would you give us your recipe for aglia olio? I buy this from the Italian rest. down street, but would like to know how you make it? I try to make it but does not taste the same. One of the things I like to do is take bread and dip my bread in their sauce/drippings.

I also love shrimp, how do you make yours? I 've tasted different recipes.....

will come on and post tomorrow, it's killer. Yummy!