Cod
Cod: a fish that provides protein and a clean, marine flavour, suitable for quick and precise cooking.
What it offers and why to use it
Cod: a fish that provides protein and a clean, marine flavour, suitable for quick and precise cooking. Remove bones, dry the surface, and avoid overcooking. It can be baked, pan-fried, steamed, cooked in parchment paper, stewed, or preserved.
A clean, marine flavour, ranging from mild to intense, and a flesh that can be lean or fatty depending on the species.
From shopping to cooking
Choose
When buying cod, look for whole fish with bright eyes, red gills, moist skin, and a subtle marine odour; for fillets, look for firm flesh and no dry edges.
Store
Refrigerate at 4 °C or less, in a very cold and sealed container, and cook or freeze within 1–2 days. Always defrost in the refrigerator.
Prepare
Remove bones, dry the surface, and avoid overcooking. It can be baked, pan-fried, steamed, cooked in parchment paper, stewed, or preserved.
How to make the most of it
Good pairings
Pairs well with citrus fruits, olive oil, garlic, parsley, potatoes, tomatoes, white wine, and vegetables.
How to substitute it
If you don't have cod, substitute with another fish with similar fat content and thickness to maintain the cooking time and juiciness.
Recipes with cod
Tarragon egg-coated cod with sautéed vegetables
Pescatarian
Fresh cod stew with potatoes and peas
Pescatarian
Cod fish balls with saffron sauce
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