This dish from Spain combines the catfish with Mojo Verde, the cilantro and caper sauce originally from the Canary Islands. This dish goes well with small new potatoes, boiled or slightly roasted, and a green salad.
Moules à la Marseillaise, a traditional Provençal recipe from the port city of Marseille. Marseille food is rich in tomatoes, herbs, and olive oil a deference to the Italian and Spanish immigration in the South of France.
An exhilarating recipe, a change to “fried catfish with French fries and hushpuppies”, the traditional way of serving catfish in the South, where most restaurants seem to double bread and fry everything.
A fare for fennel lovers. It’s the sort of dish where most of the work is done by the stove. All you have to do is stir once in a while. Preparation time will depend on how caramelized you like your fennel.
Baccalà con i Porri is a well known and dearly loved Italian recipe. Salted and dried codfish is an old-fashioned food that has outlived this form of preservation. Salted cod could be stored for long periods and transported easily.
Cod’s clean and mild taste partners well with bolder flavors like feta cheese and peppers adding another dimension to this surprisingly simple dish with Mediterranean flavors.
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