8-10 oz of fresh cod loin. 4 thin slices prosciutto. 1 pound mussels steamed and taken out of the shell (with juice reserved) 2 cups chopped yellow onion. 1 cup chopped celery. 1 cup chopped leeks.

Ingredients:8 oz Cod .5 oz Flour Pinch Salt and pepper 2 oz Spinach 2 oz Tomatoes diced .5 oz Olive oil 2 oz Wine white 2 oz Butter 6 oz RisottoDirections:Heat oil in skillet , season fish and ...

8-10 ounce cod loin. 3 littlenecks. 5 pieces chourico. 2 ounces onion. 2 ounces green/ red peppers. 1/2 tsp. crushed red pepper. A pinch of herbs. 6 to 8 ounces white wine. 1/2 ounce butter.

8. ounces cherry tomatoes, ... Salt and pepper, to taste. 1½. pounds cod fillets, cod loin, or boneless haddock, flounder, or hake. Olive oil (for brushing) 2. lemons, cut 1/4-inch thick into 8 ...

For the late winter, chef Craig Rivard showcases Atlantic cod loin, chosen for its consistent size and quality. “Cod is a forgiving fish that we knew would travel well as a takeout item,” he says. A ...