A Panful of Broiled Goodness

Wednesday, November 18, 2015

DSC_0009<

All of the ingredients for this Crusty Broiled Cod with Littlenecks and Chouriço can be found at the Headhouse Farmers’ Market, so there’s no excuse not to make this right away.  I was excited when I first saw the recipe in the Times Food section, as we’ve been underwhelmed with other baked fish recipes and I thought the broiler might solve the persistent problem of wet, mushy fillets.  The cod came succulent and flavorful with the addition of the parsley, garlic and panko topping, along with the lovely pan juices created by just a bit of wine, the juice of the clams and the lemons.  Since La Divisa Meats was out of their two sausages closest to the Portuguese Chouriço called for, we used Mexican Chorizo from Talula’s Table and were thrilled with the way they crisped up slightly and added smoke and spice to the dish.  We’ll be making this every week Shore Catch doesn’t run out of fish.  Don’t forget a baguette.

Posted by Donna on 11/18 at 04:55 PM


    Page 1 of 1 pages

    Support a local farmer, crave the freshest produce, worry about what's in or on your food - whatever your reason for eating locally grown and produced food in the Philadelphia area, Farm to Philly is probably writing about it. We're focused on where to find it, how to grow it, and what to do with it!


    follow us in feedly

    Follow us on Twitter: @farmtwophilly


    Interested in becoming a contributor, or have an idea for an entry? Questions or comments? Email us!


    Join the Mailing List
    Every now and then, Farm to Philly hosts special events, challenges, and contests. Sign up to find out about it first!
    Name:
    Email:
    Subscribe Unsubscribe


    Please note: all content, graphics, and photographs are copyrighted.