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Flambeed Cod Liver


If fresh fish isn't available, use canned Icelandic cod liver instead. This recipe comes from the first lady of Iceland, Dorrit Moussaieff.

Photography: Rob Tannenbaum

Source: The Martha Stewart Show, Episode 7065


  • 1 (1 pound, 5 ounce) piece of cod liver
  • 1 cup orange juice
  • 1/2 cup raisins
  • 1/2 cup Grand Marnier


  1. Place cod liver in a medium bowl; add orange juice and let stand 10 minutes. Place raisins and Grand Marnier in a small bowl; set aside.

  2. Heat a large nonstick skillet over medium-high heat. Drain cod liver and pat dry. Add liver to skillet and cook, turning once, about 1 minute per side. Add raisin mixture to skillet and carefully ignite to flambee. Cook until flame dies out; remove from heat and serve.

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