Cod Blog: Recipes, Guides and Comparisons
Caviar pairings: brut champagne, chilled vodka, sake, cava, and surprising combinations. What to serve with each type of caviar for the perfect experience.
Where cod comes from: what type of fish it is (Gadus morhua), from which North Atlantic seas it originates (Iceland, Norway, Newfoundland), why it is salted, how it gets from sea to table, which species are confused with it, and how its fishing is managed with quotas and MSC certification.
Basque-style cod in Thermomix: the choricero pepper and onion sauce, emulsified in the bowl, with exact speeds, times, and temperatures. How to incorporate the desalted cod for juicy flakes.
Anchovy pâté in Thermomix in 5 minutes, with an ultrafine texture, and the creamy version with Philadelphia cheese. Ingredients, step-by-step programming, uses, storage, and tips.
A versatile anchovy sauce and its three uses: for meat (anchovy butter and bagna cauda), for pasta (quick emulsion), and for salad (vinaigrette and Caesar dressing). Anchovy base sauce, tips, and storage.
Authentic Puerto Rican-style stewed cod recipe: Puerto Rican sofrito with recao and ají dulce, potatoes, olives, and bell peppers. How to desalt cod, step-by-step, and differences from Dominican stew.
Gluten-free and egg-free cod fritters: which gluten-free flours work (rice, corn, chickpea), how to substitute egg with aquafaba and yeast, and a step-by-step guide to make them fluffy and crispy.
Cantabrian anchovy toast with smoked butter: why smoke elevates the bite, how to buy or smoke butter at home with a simple technique, which size to use (00), step-by-step assembly, variations, and pairing.
Learn to prepare authentic Mexican *revoltijo de romeritos con bacalao*: what *romeritos*, mole, dried shrimp fritters, nopales, and potatoes are, how to desalt cod, and the Christmas stew step-by-step.
Bilbao-style anchovies (fresh anchovies): crispy fried and topped with a refrito of garlic, chili, and vinegar. Step-by-step, the difference from "al ajillo," frying tips, and pairing suggestions.
A collection of 8 sauces to accompany grilled cod: light pil pil, green sauce, express Vizcaina, Galician ajada, beurre blanc, romesco, roasted garlic mayonnaise, and bell pepper vinaigrette. Mini-recipe for each.
Italian-Style Anchovy and Tomato Pasta: why the umami of anchovy and tomato works, which anchovies to use, the anchovy and garlic soffritto step-by-step, and arrabbiata and puttanesca variations.
