Doug Psaltis at Country is a native of New England with a predictable seafood bent. In his case, however, it’s taken to an extreme: With this dish of cod braised in its own ocean water with local seaweed, he’s done everything except put a raincoat on the diners and blow an angry nor’easter in their face. As always, mouse over the different elements of the dish to hear them described in the chef’s own words.
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