This recipe is delicious served with Anchovy Butter.
Qty | Unit | Ingredient | ||
---|---|---|---|---|
3 | pounds | Cod Fish | ||
4 | sprigs | Parsley |
Parsley - pronounced 'PAR-slee' is a bright green, leafy herb that's widely used in cooking and as a garnish. It's known for its fresh, slightly peppery flavor and is one of the most
Read more...
|
|
1 | cup | Milk |
Milk is a creamy liquid produced by mammals. It is essential in diets worldwide. Milk tastes slightly sweet and rich, used in cooking, baking, and as a drink.
Read more...
Milk's shelf life varies; refrigerated, it |
|
1 | cup | Water |
Water, the essence of life, is a transparent, tasteless, and odorless liquid that covers about 71% of the Earth's surface. Its neutral flavor allows other ingredients to shine while enhancing the overall texture
Read more...
|
|
1/2 | teaspoon | Salt |
Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning.
Read more...
Above and beyond its basic uses, table |
|
2 | tablespoons | Butter |
Butter is a creamy, fatty spread made from churned milk or cream. It's used in cooking and baking to add flavor, moisture, and richness to dishes. Butter is the parent of many delicious
Read more...
|
|
1 1/2 | teaspoons | Flour |
Flour is a powdery substance made by grinding grains, seeds, or roots. It's a staple in baking and cooking, acting as a binding agent and providing structure and texture to dishes.
Read more...
In taste, flour |
|
1 | tablespoon | English mustard | ||
1/4 | teaspoon | Black Pepper |
Black pepper, pronounced 'blak PEH-per', is made from peppercorns that are dried and then ground into a fine powder. It's one of the most commonly used spices, known for its sharp, slightly spicy
Read more...
|
Prep Time | Process Time | Overall Time |
---|---|---|
10 Minutes | 30 Minutes | 40 minutes |
1. Place the parsley in a saucepan and place the Cod on top of the parsley. This will stop the fish from sticking to the pan.
2. Mix the milk, water, salt and pour over the fish.
3. Cover and simmer gently for 5 minutes.
4. Turn the fish for even cooking and simmer and additional 5 minutes.
5. Remove to warmed plate; reserving the stock the fish was cooked in.
6. Remove the skin and bones if desired; cover the cod fish with foil; keep warm in low oven.
7. In a small pot, melt 2 tablespoons of butter, stir in flour and mustard to make a 'roux'.
8. Add the warm fish stock reserved from cooking the cod, stir continually until thick and creamy.
9. Add pepper to taste.
10. Place the fish back in the sauce to heat up.
11. Serve on warm plates.
Submitted by Ingrid O. | February 1st, 2024 See all of Ingrid O.'s Recipes.
Keep your wooden cutting board clean and fresh, simply sprinkle coarse salt over the surface. Using a lemon half, scrub the board, letting the salt and lemon do the heavy lifting. Not only does this method clean, it also deodorizes, giving your board a fresh scent.
Tell me more...
@Ingrid O. | February 1st, 2024 |
---|
This recipe is delicious served with Anchovy Butter. I gave it a 5 |
Keldons Cookery © 1998 - 2024 All rights Reserved | Secured with SSL
Cook what you eat. Love what you cook!
This is day 304 of 2024