Cod cakes are a delicious seafood dish made from codfish, typically mixed with various ingredients such as mashed potatoes, breadcrumbs, eggs, herbs, and spices. The mixture is formed into patties or cakes and then fried until golden brown and crispy on the outside, while remaining tender and flavorful on the inside. Cod cakes are popular in many coastal regions around the world, where fresh seafood is abundant. They are often served as appetizers, main courses, or even as sandwich fillings, accompanied by a variety of sauces or dips for added flavor.
Brandade is an emulsion of salt cod, olive oil, and usually potatoes. It is eaten in the winter with bread or potatoes. In French it is sometimes called brandade de morue and in Spanish it can be called brandada de bacalao (‘morue’ and ‘bacalao’ meaning salt cod). Brandade is a specialty of the Roussillon, Languedoc and Provence regions of Occitanie (in present-day France); and Catalonia, Balearic Islands and Valencia in Eastern Spain.
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Crumbled dry cured pork sausage with smoked paprika. For a scattering of smoky flavour. Deeply smoky and ready to scatter, a handful of this chorizo crumb makes salads special, adds a little spice to pasta, and makes toasties and flatbreads extra indulgent.
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