I discovered this recipe years ago through Mark Bittman, although, like so much else that works well in the kitchen it may actually be pretty ancient. It’s a treasure, regardless of its pedigree, and it’s extremely adaptable. I used hake this time, but it can also show off cod, monkfish, sea bass and a number of other choices. By the way, the …
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aged steak; oven fries; agretti; super tuscan; Hanson
It was the 4th of July. We were about to enter the fourth month of the Coronavirus pandemic lockdown. It wasn’t a cookout (it wouldn’t have been a cookout even without the virus), but it was a great steak and there were some luscious oven fries, very very good steak and very very good oven fries. …
smoked seafood pâté; seared porgy, herbs, lemon; greens
I had bought two packages of smoked fish salad at the Union Square Greenmarket on Saturday, thinking we’d need that much for 4 people, but we only opened one of them that night. The 2 of us would share the contents of the other container on Monday and Tuesday. a composed smoked fish salad, or pâté, …
coppa dolce, sunflower sprouts; whole wheat pasta, 2 kales
No, you’re not seeing double. Only a few days ago we had begun a different meal with an antipasto using almost all the same ingredients as those seen above, so it was probably a good thing that I led that post with the Marx Brothers rather than this wonderful salume. The only variation, and because …
garlic/paprika-roasted mackerel, vinaigrette, potato; kale
I love the fact that Mackerel seems to show up at our several fishmongers’ stalls exactly at the moment I’m thinking I should serve something different than seafood with less assertive flavors. This time that moment was this past Friday. The plexiglas cover above the square bucket holding these Beautiful iced fillets was inscribed in …
marinated breaded swordfish; eggplant, mint; red potato
The swordfish, I understand, is a terrific game fish, but my personal experience with its greatness has been limited to the kitchen and dining table. Although I’ve heard some reports that it may not be for everyone, I think xiphias gladius is one of the best tasting fish anywhere, and we’re very lucky that this migratory …
chorizo; cucumber, shallot, dill; potato, basil; seared pepper
I had no idea what I was doing until I did it. I started with the chorizo, picked out the cucumber, and then the potato, but because the cucumber was small and because I had no idea when I would use a potential third vegetable if it wasn’t in this dinner, 2 mild peppers were …
monkfish roasted with potato, olive, bay; fava greens, mint
It’s called Monkfish around here, but it’s also the delicacy the French call Lotte, the Italians Coda di rospo, the Spanish Cola de Rape, the Germans Seeteufel, and the English Anglerfish. Whatever it’s known as, it’s a delicious fish, and not really like any other. I love this dish, and the fact that the monkfish can …
chorizo grill, cranberry mustard; boiled potato, chive; raab
It may look pretty unsophisticated, and it was unsophisticated, but the meal was delicious, and surprisingly cosmopolitan: The sausage was spicy Iberian, but made by a legendary New York German butcher shop; the sauce had both American and German elements, but was made in the U.S.; except for the Italian olive oil, the potatoes were …
potato-shallot-tomato-roasted haddock with sorrel butter
We don’t see haddock in the stalls of our local fishers very often, but I’m always anxious to bring some home when I do. A beautiful and very delicious white-fleshed fish, It’s usually offered in the form of fillets. Even now, when it seems to be somewhat more appreciated than it had been in the past, it’s …