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Trim leeks. Slice lengthwise and rinse under running water to remove any grit. Cut cross-wise into 1/2-inch pieces. Peel the fennel bulbs of the tough outer skin. Trim, leaving a couple of inches of ...

This steamy recipe has all the flavors you’d typically find in a parchment-wrapped “en papillote” preparation, but without the hassle of origami-izing your food into a bundle of paper. Instructions: ...

Place the cod pieces on a plate and season with salt, then place in the fridge for 30 minutes. Prep a steamer and place on the hob, so it is ready to steam the cod. Start the sauce by adding the ...

Steaming your cod is the healthiest way to eat it, since it doesn't require any added fat for frying. When served with leeks and butterbeans, you have yourself a well-rounded meal. Yields: 4 servings ...

Light, colourful and packed with Thai-style flavours, Matt Tebbutt’s elegant fish dish would be perfect for a springtime dinner party. Season the cod with salt and leave for a few hours to firm up.

If you're looking for a dinner that's impressive enough to serve to guests, but still easy enough for a weeknight, this Cod Piccata is it. Flaky cod is coated in a light crust and finished in a bright ...

Make chef Pierre Thiam's recipes for ginger chicken kedjenou, steamed cod liboke and coconut collard greens with butternut squash You can save this article by registering for free here. Or sign-in if ...