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Chatham, Cape Cod: A roughly 15 foot great white shark patrolling off of a herd of seals at the Northern part of Monomoy Island. © Christopher Seufert Photography
Calendario Squadra 4 Zampe 2014 - Rifugio Fondazione Baratieri di Arzago d'Adda (BG)
Cercano Famiglia
4 August 2015; Team Ireland's Liam Foley, from Killyon, Co. Meath, a badminton player, is greeted by his sisters Cara, right, and Niamh during their homecoming. Team Ireland returns from the Special Olympics World Summer Games. Terminal 1, Dublin Airport. Picture credit: Cody Glenn / SPORTSFILE *** NO REPRODUCTION FEE ***
Traditional (?) Newfoundland fare. Both dishes were pretty good! Although I was a little surprised; I would have expected cod to have smaller tongues, and moose to have bigger sausages.
Chafe's Landing resaurant, Petty Harbour, NL.
Drying cod is an old way of conserving the vitamins, This is still being used in the north of Norway. Most dried fish is exported.
9 November 2017; A general view of Start booths during day three of Web Summit 2017 at Altice Arena in Lisbon. Photo by Cody Glenn/Web Summit via Sportsfile
Grilled up a beautiful piece of Black Cod (Sable fish) on Monday. Salt, pepper was all it needed. Super juicy and flakey.
9 November 2017; A general view of Start booths during day three of Web Summit 2017 at Altice Arena in Lisbon. Photo by Cody Glenn/Web Summit via Sportsfile
Cod Brandade
Garlic, parsley, toast. ($11)
Maison Premiere
New York, New York
(October 11, 2014)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
9 November 2017; A general view of Start booths during day three of Web Summit 2017 at Altice Arena in Lisbon. Photo by Cody Glenn/Web Summit via Sportsfile
Cod
Sunflower petals.
(The Restaurant at Meadowood)
Twelve Days of Christmas: Ignacio Mattos
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 19, 2014)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
9 November 2017; A general view of Start booths during day three of Web Summit 2017 at Altice Arena in Lisbon. Photo by Cody Glenn/Web Summit via Sportsfile
Bacalhau à Brás
Ingredients (For 4)
* 0,5 kg of salted cod
* 5 potatoes
* 2 onions
* 3 eggs
* 3 cloves of garlic
* 2 teaspoons of chopped parsley
* Black olives
* Black pepper, olive oil and vinegar
Preparation
Leave the cod fish in water overnight to remove the salt. The next day, boil the cod fish for about 20 minutes with two of the eggs. Flake the cod fish and cut the boiled eggs in slices. Chop the onions and the garlic cloves in small pieces, put them in a pan with the olive oil and start heating. Cut the potatoes in very thin slices and fry them in another pan. When the onions and the garlic are light brown add the cod fish, the fried potatoes and the fresh egg. Reduce the heat, add the black pepper and mix well. Leave it for 10 minutes; add the chopped parsley and the black olives and it’s ready to be served.
Receita copiada à @n@bou!
A minha é melhor, mas não vou divulgá-la!