Cook the Cod: Nestle the cod fillets into the sauce. Cover the skillet and let the fillets poach until they are cooked ...

1 cup milk. 1 1/2 cups water, approximately. 1 bay leaf. 4 sprigs fresh parsley plus 2 tablespoons finely minced parsley. 4 whole peppercorns. Salt to taste, if desired ...

In this hearty Poached Salt Cod Salad with Sweet Peppers from chef Melissa Perello, ... (10 1/2-ounce) skinless salt cod fillet. 12 medium garlic cloves (from 2 garlic heads), peeled.

Preparation. Step 1. Heat oil in a medium skillet over medium heat. Add garlic and Aleppo pepper and cook, stirring often, until fragrant (garlic should not take on any color), about 3 minutes.

Layer the fruit and cucumber on each plate and spoon some dressing over the top. Or, add the cut-up fruit to a large bowl with some of the dressing—enough to coat all the pieces without drenching them ...

4 fillets of cod (about 4-5 ounces each) ¼ cup white wine 3 cups water 1 teaspoon dried thyme ¼ teaspoon salt For the relish 1¼ cups papaya, cut into small cubes 2 tablespoons apple cider ...

COD HAS A MILD, firm flesh that lends itself to a wide range of preparations. But Maine chef Mike Wiley is especially partial to poaching the fillets in olive oil.

Balancing healthy eating with a crazy weeknight schedule is tricky for everyone. We all have competing priorities that chip away at our days: kids, careers, school, home, family obligations all ...

Balancing healthy eating with a crazy weeknight schedule is tricky for everyone. We all have competing priorities that chip away at our days: Kids, careers, school, home and family obligations all ...