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  • Nonstick cooking spray
  • 4 (6-ounce) center-cut black cod fillets
  • Coarse salt and freshly ground pepper
  • 2 tablespoons light-brown sugar
  • 3 tablespoons freshly squeezed lime juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • Thinly sliced mint leaves, for garnish
  • Thinly sliced scallions, for garnish
  • Coarse salt
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Ingredients: (4 servings)

  • 2 lbs salt cod fish, soaked in cold water overnight

  • 16 small potatoes, with skin

  • 4 pieces bacon, cut in small pieces

  • 1 teaspoon olive oil

  • 1 medium onion, sliced

  • 1 pinch fresh thyme

  • 1/4 lb chorizo sausage, diced

  • 16 ounces stewed tomatoes

  • salt and pepper

  • 4 hard-boiled eggs

  • 4 ripe bananas

  • 1 large Avocado

1 Drain the fish, place in a large pot and cover with clean water. Bring to the boil and allow to simmer for 25 minutes. Add washed and cleaned whole potatoes and let cook for 30 minutes or until the potatoes are cooked.
2 For the sauce, fry the bacon in a pan with the olive oil until it is light brown. Add the sliced onion, thyme and sausage and let cook for 5 minutes. Add the stewed tomatoes and let simmer for 10 minutes. Season with salt and pepper.
3 To serve, drain the fish and potatoes and portion them onto dinner plates, cover with the sauce and garnish with avocado, ripe banana and wedges of boiled egg.

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  • 1/4 cup sliced or slivered almonds
  • 1 teaspoon vegetable oil
  • 3 medium zucchini (about 11/2 pounds), cut in 11/2-inch chunks
  • 1 medium onion, thinly sliced
  • 1 can (19 ounces) chick-peas, rinsed
  • 1 jar (14 ounces) spaghetti sauce (about 1 3/4 cups)
  • 1/4 cup golden raisins
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon crushed red pepper
  • 1 pound codfish fillet or scrod, cut in 4 pieces


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Potato wedges share space with cod fillet for a one-pan roast. No garlic in this gremolata, but you won’t miss it when you taste the orange parsley butter which melts into the fish and pools on the plate creating flavor-packed juices to sop up with those potato wedges.


  • 1 1/2 lbs Yukon Gold potatoes (about 4 medium)

  • 1 Tbsp olive oil plus additional for oiling pan

  • 2 Tbsp thinly sliced unsalted butter, softened

  • 2 Tbsp finely chopped flat-leaf parsley

  • 1 1/2 tsp grated orange zest

  • 1 1/2 tsp orange juice

  • 1 1/2 lbs cod fillet (1 1/4-inch at thickest), cut into 4 portions


  • Put a rack in lower third of oven and preheat oven to 425 f. Lightly oil a large 4 sided sheet pan (18- by 13-inches).

  • Cut potatoes into 3/4-inch wide wedges and toss with 1 tbsp oil and 1/4 tsp each salt and pepper. Put cut sides down in pan and roast until bottom sides are golden, about 18 minutes.

  • Meanwhile, stir together butter, parsley, orange zest and juice, 1/8 tsp salt and 1/4 tsp pepper. Turn potatoes to other cut side and push to one side of pan. Pat fish dry, then add to pan, tucking under thin ends. Drizzle fish with remaining tbsp oil and lightly season with salt and pepper. Roast until fish is just cooked through, 10 to 12 minutes.

  • Transfer potatoes and fish to plates and top fish with gremolata.

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  • 1 teaspoon extra-virgin olive oil

  • 1 shallot, finely chopped

  • 2 ounces Spanish chorizo (see Tips) or turkey kielbasa, diced

  • 1 teaspoon chopped fresh thyme

  • 1 pint grape tomatoes, halved

  • 1/2 cup dry white wine, divided

  • 1 15-ounce can great northern beans, rinsed

  • 1/2 teaspoon salt, divided

  • 1 1/4 pounds cod, cut into 4 pieces (see Tips)

  • Freshly ground pepper, to taste


  • Preheat oven to 425°f. Coat a 9-by-13-inch baking dish with cooking spray.

  • Heat oil in a medium saucepan over medium-high heat. Add shallot, chorizo (or kielbasa) and thyme and cook, stirring, until fragrant, about 1 minute. Add tomatoes and 1/4 cup wine. Cook, stirring occasionally, until the tomatoes are broken down and the wine is almost evaporated, 2 to 4 minutes. Stir in beans and 1/4 teaspoon salt and remove from the heat.

  • Sprinkle fish with the remaining 1/4 teaspoon salt and pepper; place in the prepared baking dish. Top each piece of fish with equal amounts of the tomato mixture (about 1/2 cup per fillet). Pour the remaining 1/4 cup wine into the pan and cover the pan with foil. Bake until the fish is just cooked through, 15 to 20 minutes. Serve the fish with the sauce spooned over the top.

Tips & Notes

  • Tips: for this recipe we use fully cooked spanish-style chorizo—spicy pork sausage seasoned with smoked paprika and chile. Find it near other cured sausages in well-stocked supermarkets, specialty food stores or online at tienda.Com. Make it a meal: enjoy with steamed green beans and roasted potatoes tossed with thyme and coarse salt.

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