COD IS A WHITE-FLESHED FISH WITH FIRM BUT FLAKY FLESH. IT HAS A SUBTLE FLAVOR, ALTHOUGH MORE INTERESTING AND ASSERTIVE THAN HALIBUT. UNLESS YOU HAVE A SOUS-VIDE MACHINE, STEAMING IT IS PERHAPS THE SIMPLEST AND PUREST COOKING METHOD. AND THIS RECIPE, ALTHOUGH IT IS EXECUTED IN STAGES, IS REALLY A ONE-POT MEAL. YOU COOK THE CARROTS FIRST, THEN THE CABBAGE, AND FINALLY STEAM THE COD AND SCALLIONS. WHILE THE FISH COOKS, YOU MAKE THE BUERRE BLANC. IF YOU’RE REALLY WATCHING YOUR WAISTLINE, FORGET THE BUERRE BLANC AND SQUEEZE A BIT OF LEMON OVER THE FISH. I’M MAKING THE BUERRE BLANC.
Click here to download recipe
