Cod Blog: Recipes, Guides and Comparisons
Bacalhau à Lagareiro: roasted thick loin of salted codfish bathed in olive oil and garlic, with "punched" potatoes. The traditional Portuguese recipe, step-by-step.
Cantabrian anchovy pintxo with a touch of condensed milk: why the sweet and savory contrast works, which size to use (00 or 0), step-by-step assembly, variations, and pairing.
Casserole-Baked Anchovies (Fresh Boquerones) with Sofrito and White Wine: Step-by-Step Recipe, the Trick to Keep Them Intact, and Variations with Green Sauce, Tomato, and Clams.
Learn how to prepare authentic Dominican bacalao with "vianda": what viandas are (yucca, plantain, sweet potato, yam), how to desalt the cod, and the step-by-step stew with Caribbean sofrito and Puerto Rican variations.
Juicy baked anchovies in 15 minutes: which fish to use (fresh vs. salted), ingredients, step-by-step with exact times, tips, and variations with tomato, bread, and Arguiñano style.
In short: A complete gourmet appetizer in 15 minutes without cooking: just preparation and assembly....
In short: Cantabrian anchovy in sushi: nigiri on Japanese rice (replaces fresh Japanese anchovy), adapted...
In short: The most cost-effective gourmet appetizer: grated Barbate mojama + toasted Marcona almonds +...
In short: Marinated dogfish (cazón en adobo): typical Cadiz marinade with cumin, smoked paprika, garlic,...
In short: The 3 classic San Sebastián pintxos: GILDA (Cantabrian anchovy + olive + guindilla...
In short: The 4 major canneries of Santoña: Codesa (historic, premium alliance), Hoya Oro (traditional...
In short: Pre-cooked frozen king crab: thaw 24h in refrigerator, reheat by steaming 8-10 min...
