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©Copyright MSCOMM Illustration: Courtesy of Fisheries and Oceans Canada
Michele Serre, Editor
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| All about COD |  | French: Cabillaud, Morue |
Recipes from Masterchefs
Cod Brandade with Multi-Coloured VegetablesGérard Passédat of Le Petit Nice Restaurant in Marseille, France
Cod with a Terrine of Grilled Potatoes
Alain Labrie, Auberge Hatley, Québec
Filet of Cod with Saffron Sabayon and Julienned Vegetables
Contrexeville, France
Flaked Cod, Potato and Onion Stacks
La Marée Haute
Little Cod-Stuffed Peppers
Firmin Arrambide, Les Pyrénées Restaurant, France
Pavé of Cod on a Bed of Green Asparagus with a Tarragon and Extra-Virgin Olive Oil Emulsion
Anne Desjardins of L'Eau à la Bouche. Québec
Rare Tuna Tartar with Herbs and Citrus Sauce
Alain Labrie of the Auberge Hatley, Québec
Worldwide Recipes
Recipes made with salted cod
Look for flesh that is firm, moist and has a pleasant fresh smell.
To Store
Wrap well in plastic wrap or place in a covered container.
Refrigerate for up to 3 days or you can freeze for up to 3 months providing
your freezer operates at -18°C.
To Cook
Cod suits
most methods of cooking.
Usually cook in casserole.
Cod goes well with strong-flavoured ingredients such as onion, garlic, tomato.
Buy a large piece of Cod, cut a pocket and fill with a variety of herbs and seasonings and bake with a small glass of white wine or water with onion and tomato.
