Cod's history in the Veneto area is especially curious: in reality, what the rest of Italy refers to as Baccal is really named Stoccafisso (stockfish): cod dried in Norway by the cold and wind. Additionally, as a result of this mistake, salted cod or stockfish is used in Venetian dishes, such as Baccal mantecato alla Vicentina, a spread prepared with cod and milk served on toasted bread or polenta pieces. In Spain, the nation that gave us this delectable way of preserving fish, the Bacalao a la Vizcaina, a dish from the Basque Country made with potatoes, onions, and capers, is a must-try.
Allow shredded cabbage, cole slaw mix, or shredded broccoli slaw to soak for 15 minutes in seasoned rice wine vinegar. After 15 minutes, drain the vinegar and pat the vegetables dry with a paper towel. Spread a layer of slaw over a corn tortilla, followed by a liberal dollop of sour cream. Add the smoked cod, sprinkle with Sriracha, and garnish with a lime wedge.
Affiliate links may be included in this content. Take a look at our disclosure policy. A simple yet oh-so-delicious Lemon Butter Cod dish! Made with flaky cod fish, a straightforward seasoning, vibrant lemon, and ultra-rich butter! It's pan seared for a little browning and taste boost, and it's done in less than 25 minutes!
Add additional delectable items to the marinade or brine recipe for fish. While it is very delectable on its own, you may enhance the taste by adding fresh herbs such as dill, cilantro, bay leaves, or parsley. Want to get a jump on the competition? After 30 minutes of partial cooking, cool the fish to room temperature, take it from the foil, and refrigerate for up to 5 days. When ready to serve, bake it for a further 15 minutes or until thoroughly done.
