Cook this: Poached cod cheek, mussel broth, potato and shore greens from Wildness

Our cookbook of the week is Wildness: An Ode to Newfoundland and Labrador by Jeremy Charles, chef and co-owner of the award-winning St. John’s restaurant Raymonds. Over the next three days, we’ll feature more recipes from the book and an interview with its author.

In keeping with its pivotal role in Newfoundland food culture, Charles opens Wildness with a chapter highlighting the versatility of the mighty codfish. Recipes include traditional uses such as fish and brewis, cod sounds , crispy cod chitlins and this bourride-like dish, which showcases the tenderness of cod cheek.

Step 1Make the leek: Cut the white portion of the leek into coins with a thickness of approximately 1/4 inch and wash well. Put the butter, fish stock and white wine into a skillet set over medium heat, add the leek and stew about 10–12 minutes until tender. Season to taste and keep warm.

i'd rather not

Canada Latest News, Canada Headlines

Similar News:You can also read news stories similar to this one that we have collected from other news sources.

Hannah Green holds her nerve and becomes major championHannah Green held her nerve and saved par from the bunker with a 5-foot putt on the final hole to win the KPMG Women's PGA Championship on Sunday for her first major championship, and the first by an Australian in 13 years. Well Done! 🌻
Source: CTVNews - 🏆 1. / 99 Read more »