To go with our groundfish issue this week, closing out our February Feast, we offer this recipe, from Christine Burns Rudalevidge, a Brunswick-area chef and food writer. Enjoy!
In the wake of the cod fishery management changes
handed down by regulators last month, lovers of the New England seafood staple
will need to look to other ground fish in the Gulf of Maine to satisfy their
craving for cod.
Different format for this installation (previous ones are from earlier this month and last). I got a book at the office today: Fresh From Maine: Recipes and Stories from the State's Best Chefs (Table Arts Media), by Michael S. Sanders with photography by Russell French. The book highlights meals, recipes, and food philosophies from 20 restaurants (and chefs) up and down the coast.