A mild and interesting fish curry
Cocodrillo Ciabatta: a 95% hydration ratio ensures a big beautiful crumb
Cod, chickpea and spinach green curry- Lucy Waverman is pure genius!
Piquillo Peppers stuffed with Cod brandade... delicious over a parsley sauce!
Cod & Spinach "Cocotte"
Homemade chips for fish & chips
Bolinhos de bacalhau (Codfish Balls)
Making cupcakes for someone who prefers cocktails? Cape Resh Cupcakes are made with vodka, cranberry and lime.
A Sunday of making Tilapia Ceviche with my Dad. Tasty family fun.
Amazing black cod with accompanying black rice at Seattle's Crow...
Thyme and Lemon Butter Cod en Papillote with Leeks and Purple Haze Carrots
Baccalà mantecato, second version!
Fish Tacos.. So simple, So refreshing, So Delish! (The Secret is in the Sauce!!)
Fish n' Chips With Curry Sauce - A crisp light batter on the fish and double frying the chips make for a perfect plate of fish n' chips.
Cod fillets, topped with tomato, bacon, mushrooms, spinach and garlic.
Not just any old fish stick -- lemon cod in swiss chard
Cod fish with miso paste - A simple pan-fry method. No baking required.
Fish pie - cod, shrimp and herbs.
super simple, but comes out looking elegant: Roast Herb Pesto and Prosciutto Wrapped Fish
Cod fish cakes. I know I should feel guilty for buying cod...but it just tastes so damn good.
Blog Blossoms -- your food blog rendered in a pretty chart with color coded spheres representing HTML tags. Shown above is the Tastespotting Blossom.
sadistic? maybe, since diners keep going back to sushi dictators who might even kick them out (story + recipe for oven roasted cod with miso)
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.
Japanese dinner party recreated from Gourmet Magazine
Grinding saffron for a potato and bacalao bouillabaisse
Organic Creamy French Potato Salad :: simple, quick and scrumptious for minimum effort and maximum yum...
This classic French recipe is creamily and delicious.
Caramelized dayboat scallops, salt cod brandade, sweet peas from one of San Francisco's top restaurants; Spruce.
What do you do with your leftovers? Spicy cod and prawn balls on sambal-smeared grilled zucchini.
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.
Miso glazed black cod from Iron Chef Morimoto himself
Piquillo peppers, creamy bacalao and unctuous salmorejo -- a perfect taste of Spain.