Steamed Pierless Cod with Hojiimenji Mushrooms and a Ginger Soy Hijiki Sauce, created by Chicago Chef Charlie Trotter at the Bocuse d'Or USA Gala Dinner.
Fanesca is an Ecuadorian soup made only during Easter, it is made with bacalao, squash, fava beans, chochos, and far too much to list... served with plantains, hardboiled eggs and a fried cheese empanada.