Pinney’s of Orford has been smoking fish over whole oak logs in their smokehouses next to the Butley river since the 1950s. Their smoked cod’s roe is a favourite. This dip is big and bold and superbly ...

The Dubliner Pub opened just days ago in Cambridge and already has a pair of culinary cult hits on its hands: decadent Irish-style smoked cod pie and delicious fish & chips made with large filets of ...

Friday the 13th marks the seventh anniversary of the opening of Maverick, which debuted on 17th Street at a time when the Mission was not synonymous with New American and Italian dining hot spots.

This smoked cod chowder with fresh fish and shellfish highlights the wealth of Norway’s seafood options. Shaped by its 63,000-mile coastline, its long winters and brief summers, and the forests that ...

Serves 6. O'Connells fish mongers in the English Market tell me that Smoked Cod is a very popular Cork dish at this time of the year. Light cream or creamy milk to cover the fish, approx. 300 ml (½ ...

Ah, February. That time of year where Alaska starts gaining daylight, the days get warmer and brighter, love is in the air, and the house is full of the comforting smells wafting from my little, tiny ...

If the fish has any bones, remove as many as possible with tweezers. Portion the fish into 150g sizes. Place on a greased baking tray and grind some black pepper on them. Place in a preheated oven at ...

Australian Gourmet Traveller and Bistrot restaurant seafood brunch recipe for oeufs Benedictine with smoked cod brandade “My friends and I shared a to-die-for brunch at Annie Smithers’ Bistrot. I’m ...

Omelette Arnold Bennett inspires this Spanish scramble. Smoked fish, melted cheese and silky leeks make for a gorgeous egg creation. SERVES 4 6 medium eggs 15g unsalted butter 200g leeks (trimmed ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Preheat the oven to hot 210°C (415°F/Gas 6–7). Lightly grease a 22 cm (9 inch) diameter ...

Whitney and Tamara cook a Murray cod for Stefano using local bark Here the bark is soaked and placed over coals to smoked a whole cod, stuffed with aromatics. Preheat charcoal barbecue to 150ºC.

Place the milk, parsley stalks, peppercorns, garlic and cod into a deep frying pan. Bring to the boil and reduce to simmer for about 5 minutes or until the fish turns opaque. Remove fish gently from ...