FOGO ISLAND COD
A versatile fish, cod lends itself well to many different cooking techniques:
To broil:
Season both sides of fish lightly with salt, allow filets to come to room temperature, approximately 2 hours, then drizzle with your favorite oil. Cook under broiler, on rack in the middle of the oven, approximately 8 to 10 minutes.
To poach:
Season both sides of fish lightly with salt, allow filets to come to room temperature, approximately 2 hours. Take 500 mL fish stock or water and bring to a boil. Add a hefty pinch of salt and 1 lb cold butter, cubed, and cook at medium-high heat until water and butter have become one (emulsified). Reduce heat to medium-low, gently lower fish into liquid, poach 7 to 10 minutes, then remove from liquid and serve.
To bake:
Season both sides of fish lightly with salt, allow filets to come to room temperature, approximately 2 hours. Transfer fish to parchment paper-lined baking sheet or baking dish, drizzle with oil or melted butter, and add your favorite seasonings. Place fish on middle rack of an oven preheated to 375F, then bake 12 to 14 minutes, until cod begins to flake.
Thawing Instructions
Line a plate or baking sheet with a towel. Place product on towel and thaw in fridge for 36 hours minimum. Change towel as needed (at least twice). Cook within 48 hours of total thaw.
