Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos : Cod Fish Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos

Wednesday 17 September 2014

Cod Fish Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos

Cod Fish Recipe Biography

Source:- Google.com.pk

Anyway, in an effort to continue to eat healthy and in hopes of continuing to lose weight, I feel like I often have to reinvent the wheel. I mean, how many times can you eat baked or grilled chicken in 1 week. Foods like fish and chicken are pretty versatile, and take to spices, herbs, and marinades well.

I was in the mood for fish tonight, and thankfully my grocery store had cod filets on sale this week. I went on a hunt online to find a recipe that looked good, and one that I thought the rest of my family would enjoy. I came across a pretzel-coated fish recipe. This sounded so good, but unfortunately I didn’t have any pretzels on hand, and I wasn’t going to go buy a bag of pretzels just for this recipe. So, like usual, I took to my pantry to see what I had. Saltine crackers…..perfect substitute!!

The original recipe also called for mayo with seasoning salt to coat fish, but I wanted to be a bit healthier. So, I substituted an egg. Below is the delicious recipe I developed!

Preparation time: 30 minutes

Cook time: 20 minutes + 5-8 minutes to broil

Serves: 4-6

Ingredients:

4 fillets salt cod (about 1 lb.)

3 lbs of potatoes, peeled and cubed

1 onion

5 cloves of garlic, minced

5 tbsp olive oil

1 bay leaf

1 pint (473 ml) heavy whipping cream

1 cup milk

1/2 tsp nutmeg

2 tbsp unsalted butter

2 tbsp corn starch

1/2 tsp salt

pepper to taste

Method:

Soaked the salted cod fillets in water for 24 hours, changing water twice (keep the cod in the fridge).

Parboil the cod for about 5 minutes in water. Flake the fillets and remove the bones and skin if it’s the case (the fillets I got came without skin and bones, so I skipped this step). Set aside.

Peeled the potatoes, wash, cut in small cubes and fry with 3 tbsp of olive oil just until look like cooked (do not over fry). Set aside.

Slice the onion in thin rings, minced the garlic and fry all with the 2 tbsp of olive oil left and a bay leaf until soft and translucent (around 5-8 minutes). Add the cod, sautee a little and then add the potatoes, mixing all together. Turn off the heat and set aside.

Note: Since the cod is already salted, you don’t need to add any salt during this cooking process. I just added some to the sauce.

Preheat oven to 350 F.

Prepare the Bechamel sauce: in a medium skillet, melt 2 tbsp of butter and slowly add the corn starch mixing well. Add the milk, heavy whipping cream and mix until well incorporated. Add the nutmeg, salt and pepper and cook over low-heat for about 10 minutes until the sauce turn into a rich creamy texture.

Add 2/3 of this mixture to the cod, potatoes and onion mix and pour into a large baking dish (or two glass loaf pans like the ones I use in the picture). Cover the mix with the rest of Bechamel sauce and put in the oven for 20 minutes. After that time, turn into the broil and gratin for more 5-8 minutes, keeping an eye in the oven to not let it burn (just until you get a golden crust on top).

Take out of the oven, let it rest for a few minutes and serve with chopped fresh parsley on top. This dish is good served with a green salad, sautéed spinach or just by itself with the fresh parsley.

Cod Fish Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos