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 ...

Most often sold as fillets and loins, cod is also available whole and headless, cold-smoked, dried or salted. Fresh cod is incredibly versatile. Skin or pin-bone fillets either before or after ...

Fresh cods’ roe is available during the early months of the year when the fish is spawning; poached and smoked cods’ roe is sold year round. Canned cods’ roe is also available and can be ...

This recipe is from Elizabeth David's English Potted Meats and Fish Pastes booklet (1968), with my variations. 1 sac smoked cod's roe 4 tbs olive oil 2 tbs lemon juice and lemons Fresh breadcrumbs ...

Chef Bobby’s coconut Lime Cod. 4 Cod fillets 1.5 tbsp extra virgin olive oil 1/2 tsp of cumin 2 tsp of smoked paprika A pinch of chilli flakes Sea salt, to taste. 4 cloves of garlic Juice of 1 ...

If you're not a fan of smoked mackerel, you can opt for smoked trout or simply a piece of cod. In season, reach for fresh fruit. You can also replace dried chilli with a teaspoon of chilli sauce.