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Tag Archives: Friday for Fish Tradition
The 60′s Stock Fish Blues
When I used to visit the Aveyron as a teenager I would dread the Friday lunch. The feeling would start around Wednesday and be at fever pitch by late Friday morning as we laid up the cafe tables and polished the glasses for lunch … Continue reading
Posted in Brassserie Lipp, Cazuela, Cazuela, Fish, Food travel, Good Potatoes, Harry's Bar, Ingredients, Norway, Real Italy, Spanish Cooking, supermarkets, Venice
Tagged Bacalau, Baccala, Blue Collar Gastronomy, Cooking techniques, Fish, Friday for Fish Tradition, Roasting Peppers, Salt Cod and Stock Fish, Spainish Cooking
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