On Tuesday, September 20, 2016 at 8:38:25 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, September 20, 2016 at 10:07:51 AM UTC-10, Paul M. Cook wrote:
> > TJs had some cod ends for dirt cheap. So I bought a 20 ounce bag.
> > Rummaged
> > through my pantry and made a decent mediteranean style dish
> >
> > Fried up onions and garlic to soften, added a can of diced tomatoes with
> > juice, cup of white wine, bottle of clam juice, salt, thyme and basil.
> > Broiught to simmer, added cod pieces plus bay scallops plus sliced black
> > olives and capers and cooked covered for 15 minutes with the lid slightly
> > off.
> >
> > Easy and tasty.
> >
> >
> >
> > ---
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>
> If I had some cod, this is what I'd do to it. Unfortunately, I am codless..
> It's pretty expensive stuff over here.
>
> http://www.hawaiimagazine.com/blogs/..._Hawaii_recipe
> =============
>
> How very confusing <g> Well, at least you won't get fat on that ;-)
>
>
>
> --
> http://www.helpforheroes.org.uk
It is confusing. Back in the old days, nobody knew what kind of fish butterfish was. It was just sold in stores sliced up. I never saw a whole fish. It's a pretty goofy thing. Well, whatever kind of fish it is, it's been popular on this rock since I've been around. My mom used to make it with a kind of teriyaki glaze - that's the old school way. It's a rather unusual fish prepared in an unusual way.