Tag: Codfish

Recipe Codfish petals on cauliflower couscous – Italian Cuisine


  • 600 g cauliflower
  • 400 g of soaked cod fillet
  • lemon
  • parsley
  • pitted Taggiasca olives
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of cod petals on cauliflower "couscous", divide the cauliflower into florets and grate it with a grater with not too small holes, obtaining a "couscous". Cook the cod in boiling water, scented with a slice of lemon, for 2-3 minutes.
Drain it and remove the skin, then flake it with your fingers obtaining petals. Prepare an emulsion with oil, salt, pepper, the juice of half a lemon and a sprig of chopped parsley. Season both the "couscous" and the petals with the emulsion.
Serve the cod on the cauliflower base, completing with some olives.

Codfish and zucchini meatballs – Italian Cuisine

»Codfish and zucchini meatballs


First of all wash the courgettes, dry them, peel them and grate them with a grater with large holes.
Then move them into a colander and press them a little to make them lose some of the vegetable liquid, then let them drain until you need them.

Rinse the cod (already desalted) well under running water, then put it in a saucepan with garlic and oil, cover with the lid and cook for about 10 minutes, turning it halfway through cooking and adding water if necessary.
Then drain it, bone it and chop it.

put in a bowl: cod, well squeezed zucchini, eggs, breadcrumbs, chopped parsley, salt and pepper.
Knead, then form the meatballs with wet hands and pass them gradually in the flour.

Fry the meatballs in hot seed oil, turning them often to brown them evenly, then drain on absorbent kitchen paper.

The cod and zucchini meatballs are ready, serve them immediately, until they are hot.

Codfish recipe in the cabbage – Italian Cuisine – Italian Cuisine

Codfish recipe in the cabbage - Italian Cuisine


  • 400 g 4 pieces of cod, already soaked
  • 10 g dried porcini (to be soaked)
  • 4 cabbage leaves (to be blanched)
  • parsley
  • laurel
  • leek
  • tomato pulp
  • vegetable broth
  • olive oil
  • pepper

To prepare the cod in the cabbage, chop a bunch of parsley together with the softened mushrooms; divide each slice of cod into two pieces, overlap them with a sandwich, fill them with the chopped mushrooms, then wrap them in the cabbage leaves. In the open pan, prepare a sauce with a chopped leek, a bay leaf and a drizzle of oil; Season the cod dumplings, cover them with half of the broth, add pepper, 2 tablespoons of tomato pulp, close, calculate 20 ′, then turn off the steam and let it out. Complete the sauce with chopped parsley and, if you want, accompany it with polenta.

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