Definitely not authentic, probably tasty, and 100% one-pot, our one-pot pasta for one is back with a seafood edition, inspired by Baccalà, a pasta dish with salt cod. I want to show you how to extract maximum flavour from store-bought frozen cod and form a restaurant-level sauce in less than 20 minutes.
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2 Comments
something I can do when my cod filet doesnt come out good.
great technique. I live in Brazil and can't really find fresh cod, just the salt kind. Do you have other sugestion of fish to use? Do they need to be salty water fish ?
(dont sugest salt cod because is truly pain in the ass to de-salt it)