cod cod everywhere ...

... so I'm going to try to make a gratin. I had cod au gratin for dinner at a restaurant on Saturday night, and was impressed with a) how easy it must be to make and b) how Madeline happily ate fish. I like making casseroles as I can do all of the preparation at naptime. I think this recipe from all recipes will do nicely. Now all I need is two pounds of cod ...

I tried cod tongues (battered and deep-fried) this weekend as well. They were larger than I expected, and chewy. More like clams or mussels in texture than the more popular parts of a cod.