Curried Creamed Cod With Potatoes Recipes

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CREAMY COD AND POTATO GRATIN



Creamy Cod and Potato Gratin image

I got a Food Wish for a classic creamed cod recently (which, by the way, was one of my childhood favorites), but instead of doing the traditional version, I decided I'd try to make it a little bit fancier and refined and present basically all the same ingredients, but in an individual-sized, beautifully browned and bubbling, gratin form. Not to spoil the ending, but I was very happy with how this came out!

Provided by Chef John

Time 1h20m

Yield 2

Number Of Ingredients 11

2 medium russet potatoes, peeled and quartered
2 (6 ounce) fillets cod
2 pinches cayenne pepper, divided, or to taste
salt to taste
7 tablespoons unsalted butter, divided
2 tablespoons finely chopped shallot
1 cup heavy cream
2 teaspoons lemon zest
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh tarragon
2 teaspoons freshly grated Parmigiano-Reggiano, or to taste

Steps:

  • Place potatoes in a large pot of well-salted water and bring to a boil over high heat. Reduce heat and simmer gently until tender, about 20 minutes.
  • While potatoes simmer, trim, bone, and cut the cod fillets across into 2-inch pieces.
  • Drain potatoes well and return to the pot. Add a pinch of cayenne, salt, and 4 tablespoons butter. Mash until smooth.
  • Preheat the oven to 450 degrees F (230 degrees C). Grease 2 individual-sized casserole or baking dishes with 1 tablespoon butter. Place both dishes on a baking sheet.
  • Transfer about 2/3 cup of the mashed potatoes into each of the prepared dishes. Smooth out evenly and make a shallow depression with a spoon down the middle. Set aside.
  • Heat remaining 2 tablespoons butter in a deep 10-inch skillet over medium-high heat. Cook the shallots in the hot butter with a pinch of salt until they just start to turn golden, 3 to 4 minutes. Add cream, lemon zest, and a pinch of cayenne, and bring to a simmer. Add cod and wait for the sauce to come back to a simmer. Cook for 1 minute, while basting with the sauce; turn and cook for 1 minute more.
  • Pour in lemon juice and turn off the heat; stir for about 30 seconds.
  • Divide the pieces of cod over the potato. Add enough sauce to just cover the fish and return the pan to the stove.
  • Bring sauce to a boil over medium-high heat and cook until the sauce reduces and thickens, 1 to 2 minutes. Turn off the heat and stir in tarragon.
  • Spoon the thickened sauce over the cod. Add a light dusting of Parmigiano-Reggiano cheese.
  • Bake in the center of the preheated oven until cod is cooked through and the sauce is browned and bubbling, 10 to 15 minutes. Let rest for 5 minutes before serving.

Nutrition Facts : Calories 1089.6 calories, Carbohydrate 43.6 g, Cholesterol 333.3 mg, Fat 86.3 g, Fiber 5.1 g, Protein 38.5 g, SaturatedFat 53.5 g, Sodium 216.5 mg, Sugar 2.4 g

CURRIED COD



Curried cod image

An easy-to-prepare midweek one-pot with cod fillet, chickpeas, ginger and spices - it's healthy, low calorie and packed with iron too.

Provided by Katy Greenwood

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 10

1 tbsp oil
1 onion, chopped
2 tbsp medium curry powder
thumb-sized piece ginger, peeled and finely grated
3 garlic cloves, crushed
2 x 400g cans chopped tomatoes
400g can chickpeas
4 cod fillets (about 125-150g each)
zest 1 lemon, then cut into wedges
handful coriander, roughly chopped

Steps:

  • Heat the oil in a large, lidded frying pan. Cook the onion over a high heat for a few mins, then stir in the curry powder, ginger and garlic. Cook for another 1-2 mins until fragrant, then stir in the tomatoes, chickpeas and some seasoning.
  • Cook for 8-10 mins until thickened slightly, then top with the cod. Cover and cook for another 5-10 mins until the fish is cooked through. Scatter over the lemon zest and coriander, then serve with the lemon wedges to squeeze over.

Nutrition Facts : Calories 296 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 34 grams protein, Sodium 0.4 milligram of sodium

ROASTED COD AND POTATOES



Roasted Cod and Potatoes image

When one of my daughters, Emma, was young, there was a time when her main passion in life was potatoes, especially crispy ones. For one special occasion, I produced a classic French dish, potatoes Anna, in which potatoes are thin-sliced, drenched in butter, carefully layered and roasted until golden. This was an error, of course; potatoes Anna is a pain to make. Naturally, the demand was unrelenting thereafter. So, in an attempt to make the effort more rational, I cut down on the butter, cut short the preparation time by enlisting the aid of the broiler during the last few minutes of cooking, and decided to turn this one dish into something approaching an entire meal. In the last few minutes, before the potatoes were cooked through, I placed a thick fillet of fish on top of the potatoes. The result is a simple weeknight dish that I now make routinely, and one that even seems to impress the occasional guest.

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 1h

Yield 4 servings

Number Of Ingredients 4

4 or 5 medium potatoes, 2 pounds or more
6 tablespoons extra-virgin olive oil or melted butter
Salt and freshly ground black pepper to taste
1 1/2 pounds cod or other fillets, about 1-inch thick (skinned), in 2 or more pieces

Steps:

  • Heat oven to 400 degrees. Peel potatoes, and cut them into slices about 1/8-inch thick (a mandoline comes in handy here). Toss the potatoes in an 8-by-12-inch or similar size baking pan with 4 tablespoons of the oil or butter. Season the potatoes liberally, spread them evenly and place the pan in the oven.
  • Cook for about 40 minutes, checking once or twice, until the potatoes are tender when pierced with a thin-bladed knife and have begun to brown on top. Remove the potatoes from the oven. Turn on the broiler, and adjust the rack so that it is 4 to 6 inches from the heat source.
  • Top the potatoes with the fish, drizzle with the remaining oil or butter and sprinkle with some more salt and pepper. Broil until the fish is done, 6 to 10 minutes, depending on its thickness (a thin-bladed knife will pass through it easily). If at any point the top of the potatoes begins to burn, move the pan a couple of inches farther away from the heat source.

Nutrition Facts : @context http, Calories 453, UnsaturatedFat 18 grams, Carbohydrate 31 grams, Fat 22 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 3 grams, Sodium 973 milligrams, Sugar 1 gram

CREAMY COD AND POTATO GRATIN



Creamy Cod and Potato Gratin image

I got a Food Wish for a classic creamed cod recently (which, by the way, was one of my childhood favorites), but instead of doing the traditional version, I decided I'd try to make it a little bit fancier and refined and present basically all the same ingredients, but in an individual-sized, beautifully browned and bubbling, gratin form. Not to spoil the ending, but I was very happy with how this came out!

Provided by Chef John

Categories     Potatoes Au Gratin

Time 1h20m

Yield 2

Number Of Ingredients 11

2 medium russet potatoes, peeled and quartered
2 (6 ounce) fillets cod
2 pinches cayenne pepper, divided, or to taste
salt to taste
7 tablespoons unsalted butter, divided
2 tablespoons finely chopped shallot
1 cup heavy cream
2 teaspoons lemon zest
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh tarragon
2 teaspoons freshly grated Parmigiano-Reggiano, or to taste

Steps:

  • Place potatoes in a large pot of well-salted water and bring to a boil over high heat. Reduce heat and simmer gently until tender, about 20 minutes.
  • While potatoes simmer, trim, bone, and cut the cod fillets across into 2-inch pieces.
  • Drain potatoes well and return to the pot. Add a pinch of cayenne, salt, and 4 tablespoons butter. Mash until smooth.
  • Preheat the oven to 450 degrees F (230 degrees C). Grease 2 individual-sized casserole or baking dishes with 1 tablespoon butter. Place both dishes on a baking sheet.
  • Transfer about 2/3 cup of the mashed potatoes into each of the prepared dishes. Smooth out evenly and make a shallow depression with a spoon down the middle. Set aside.
  • Heat remaining 2 tablespoons butter in a deep 10-inch skillet over medium-high heat. Cook the shallots in the hot butter with a pinch of salt until they just start to turn golden, 3 to 4 minutes. Add cream, lemon zest, and a pinch of cayenne, and bring to a simmer. Add cod and wait for the sauce to come back to a simmer. Cook for 1 minute, while basting with the sauce; turn and cook for 1 minute more.
  • Pour in lemon juice and turn off the heat; stir for about 30 seconds.
  • Divide the pieces of cod over the potato. Add enough sauce to just cover the fish and return the pan to the stove.
  • Bring sauce to a boil over medium-high heat and cook until the sauce reduces and thickens, 1 to 2 minutes. Turn off the heat and stir in tarragon.
  • Spoon the thickened sauce over the cod. Add a light dusting of Parmigiano-Reggiano cheese.
  • Bake in the center of the preheated oven until cod is cooked through and the sauce is browned and bubbling, 10 to 15 minutes. Let rest for 5 minutes before serving.

Nutrition Facts : Calories 1089.6 calories, Carbohydrate 43.6 g, Cholesterol 333.3 mg, Fat 86.3 g, Fiber 5.1 g, Protein 38.5 g, SaturatedFat 53.5 g, Sodium 216.5 mg, Sugar 2.4 g

EASY-PEASY POTATO CURRY RECIPE BY TASTY



Easy-Peasy Potato Curry Recipe by Tasty image

Here's what you need: vegetable oil, medium yellow onion, garlic, curry powder, paprika, cayenne, cumin powder, allspice, fresh ginger, black pepper, potato, chickpeas, vegetable broth, lemon juice, diced tomato, coconut milk, rice, naan bread, fresh cilantro

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 4 servings

Number Of Ingredients 19

2 tablespoons vegetable oil
1 medium yellow onion, diced
4 cloves garlic, minced
4 teaspoons curry powder
1 ½ teaspoons paprika
1 teaspoon cayenne
2 teaspoons cumin powder
½ teaspoon allspice
2 teaspoons fresh ginger, minced
½ teaspoon black pepper
2 lb potato, peeled and cubed
15 oz chickpeas, 1 can, drained
1 cup vegetable broth
1 tablespoon lemon juice
14 oz diced tomato, 1 can
14 oz coconut milk, 1 can
rice, cooked, for serving
naan bread, for serving
fresh cilantro, chopped, for garnish

Steps:

  • Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
  • Add the garlic and saute for about 2 minutes, until fragrant.
  • Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
  • Add the potatoes and mix well until well-coated in spices.
  • Add the chickpeas and stir to incorporate.
  • Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
  • Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
  • Serve with cooked rice and naan and garnish with fresh cilantro.
  • Enjoy!

Nutrition Facts : Calories 894 calories, Carbohydrate 104 grams, Fat 46 grams, Fiber 17 grams, Protein 18 grams, Sugar 17 grams

CREAMED POTATOES



Creamed Potatoes image

These melt-in-your-mouth potatoes, in a mild creamy sauce, complement any meat entree, and they're a pleasant change from mashed or baked. -Susan Ormond, Jamestown, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 7

6 medium potatoes (2 pounds), peeled and cut into 1/2-inch cubes
3 tablespoons butter
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
Paprika and minced fresh parsley

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in another saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes and place in a large serving bowl. Add cream sauce; toss gently to coat. Sprinkle with paprika and parsley.

Nutrition Facts : Calories 243 calories, Fat 9g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 495mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.

CURRIED CREAMED COD WITH POTATOES



Curried Creamed Cod With Potatoes image

Provided by Pierre Franey

Categories     dinner, main course

Time 35m

Yield 4 servings

Number Of Ingredients 14

4 Idaho potatoes, about 1 1/4 pounds
Salt to taste if desired
1 3/4 pounds skinless, boneless fresh cod fillets
2 cups water
1 cup milk
1 bay leaf
2 whole cloves
6 peppercorns
3 sprigs fresh parsley
2 tablespoons butter
1 tablespoon curry powder or curry paste
2 tablespoons flour
1 cup finely chopped scallions, in cluding green part
1/2 cup heavy cream

Steps:

  • Put unpeeled potatoes in saucepan and add cold water to cover and salt to taste. Bring to a boil and simmer about 20 minutes or until tender. Do not overcook.
  • Meanwhile, cut cod into 4 portions of about same size. Put pieces in one layer in skillet large enough to accommodate them comfortably. Add water and milk to cover fish.
  • Add bay leaf, cloves, peppercorns, parsley and salt. Bring to boil and let simmer about 1 minute, no longer. Turn off heat, cover and let stand until ready to use.
  • In saucepan combine butter, curry powder and flour. Stir until butter is melted and blended with curry powder and flour. Add scallions and cook, stirring, about 1 minute.
  • Scoop out 1 cup of liquid in which fish was cooked and add to curry mixture, stirring rapidly with wire whisk until blended and smooth. Let simmer, stirring, about 5 minutes or until thickened.
  • Add cream and stir to blend. Cook briefly.
  • Drain potatoes and peel as soon as they are cool enough to handle. Slice. There should be about 4 cups.
  • Drain fish and push pieces to one side, covering half skillet Arrange potatoes over remaining half of skillet. Pour curry sauce on evenly and serve.

Nutrition Facts : @context http, Calories 465, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 21 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 12 grams, Sodium 1368 milligrams, Sugar 5 grams, TransFat 0 grams

CREAMY CURRIED POTATOES



Creamy Curried Potatoes image

Curried potatoes are yummy...but creamy ones are way better. :) My recipe is easy, fast, and delicious. Replace your usual side of potatoes with this one for something different. If you do not want them quite so rich, you can substitute heavy cream with half and half.

Provided by carbsrfromhvn

Categories     Low Protein

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

5 medium potatoes
1/2 medium onion
1 tablespoon curry powder
3 tablespoons butter
1/2 cup heavy cream
salt
pepper

Steps:

  • Peel your potatoes and cut each into 6 pieces.
  • Boil potatoes until almost done. Drain and reserve.
  • Finely dice onion.
  • In a medium pan saute onion in butter until translucent. Add curry powder and heat for 1 minute.
  • Add par-boiled potatoes to onion, butter, and curry mixture. Toss to coat. Top pan with lid and cook potatoes, on low, until done.
  • When potatoes are finished add cream and heat until slightly thickened. Salt and pepper to taste.

Nutrition Facts : Calories 263.3, Fat 13.4, SaturatedFat 8.3, Cholesterol 42.4, Sodium 59.9, Carbohydrate 33.1, Fiber 4.4, Sugar 1.8, Protein 4.3

ENCA MELLO'S CREAMED SALT COD



Enca Mello's Creamed Salt Cod image

Provided by Jean Anderson

Categories     Milk/Cream     Fish     Seafood     Cod

Yield Makes 6 to 8 servings

Number Of Ingredients 10

1 1/2 pounds dried salt cod, cut in 4 pieces
1 large yellow onion, peeled and sliced thin
5 tablespoons olive oil
1 1/2 pounds new or California long white potatoes, peeled and cut into very small dice (about 3/8 inch)
1/4 cup water
1 3/4 cups milk
3 tablespoons unsalted butter
3 tablespoons flour
1/2 teaspoon white pepper
1 1/2 cups heavy cream (or light cream or half-and-half, if you prefer)

Steps:

  • Soak the salt cod in the refrigerator 24 hours (or better yet, 48 hours) in several changes of cold water. (Keep the bowl covered so the whole refrigerator doesn't smell of fish.) Drain the cod, rinse, and drain well again. Remove bones and skin, and with your fingers pull the cod into small shreds; set aside.
  • In a large heavy skillet set over very low heat, sauté the onion in 3 tablespoons of the olive oil about 15 minutes until very soft and golden, stirring now and then. Meanwhile, stir-fry the potatoes in the remaining oil in a second large heavy skillet over moderately low heat about 2 minutes until they begin to color; add the water, turn the heat to its lowest point, cover, and cook 15 minutes; set off the heat and reserve, still covered. As soon as the onions are softly golden, mix in the cod and 1/2 cup of the milk, cover, and cook over lowest heat, stirring occasionally, 30 minutes.
  • While the cod cooks, prepare a white sauce: Melt the butter in a small heavy saucepan over moderate heat and blend in the flour; add the remaining milk and heat, stirring constantly, until thickened and smooth - about 3 minutes. Blend in the white pepper and reserve.
  • When the cod has only 10 minutes more to cook, preheat the oven to very hot (450°F.). When the cod is done, mix in the potatoes, white sauce, and cream. Transfer to a buttered shallow 3-quart earthenware casserole or au gratin pan. Bake uncovered for 15 minutes, lower the oven temperature to moderate (350°F.), and bake uncovered 25 minutes longer or until bubbly and tipped with brown. Serve at once with a tartly dressed salad of crisp greens and, to complete the meal, a light dessert of fresh fruit. Portuguese wines available here that would complement the salt cod nicely would be such authoritative dry reds as Dão Grão Vasco or a well aged Colares. The Portuguese always prefer to sip tinto (red wine) with bacalhau, which they consider too rich and heavy for white wines.

CREAMY SMOKED COD PIE WITH CHEESY POTATO TOPPING



Creamy Smoked Cod Pie With Cheesy Potato Topping image

Make and share this Creamy Smoked Cod Pie With Cheesy Potato Topping recipe from Food.com.

Provided by Lisa6081

Categories     Savory Pies

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 9

500 g smoked cod (if frozen, thaw first)
3 spring onions, thinly sliced (long slender white & green onions aka green onions)
1 cup milk
3 hard-boiled eggs, sliced
2 tablespoons butter
2 tablespoons plain flour
salt and pepper
500 g of cooked mashed potatoes (made to a medium consistency, too thick or runny and it will either sink or mix with the fish)
2 tablespoons grated cheese

Steps:

  • Place cod in a single layer in a non stick pan, add the spring onions and milk and poach for about 10 minutes depending on the thickness of the fish.
  • Drain cod and reserve liquid and spring onions. Flake fish, remove any bones and place into a greased casserole dish with the spring onions and top with the boiled egg.
  • Melt butter in pan used for poaching fish (who needs more dirty dishes!?), stir in flour and cook over a low heat until mixture bubbles for a minute or so (don't brown), gradually add reserved poaching liquid stirring constantly until it boils and thickens, season with salt and pepper.
  • Pour over fish and eggs, cover with mashed potato and top with grated cheese.
  • Bake at 220 degrees Celsius for 20 minutes until browned on top.

Nutrition Facts : Calories 292.1, Fat 14.4, SaturatedFat 7.7, Cholesterol 170.6, Sodium 573.7, Carbohydrate 29.5, Fiber 2.3, Sugar 2.6, Protein 11.1

BAKED COD AND POTATOES WITH HORSERADISH CREAM SAUCE



Baked Cod and Potatoes with Horseradish Cream Sauce image

Categories     Mustard     Potato     Bake     Quick & Easy     Mayonnaise     Cod     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 7

Nonstick vegetable oil spray
1/2 cup mayonnaise
3 tablespoons Dijon mustard with horseradish
2 tablespoons fresh lemon juice
2/3 pound unpeeled red-skinned potatoes, thinly sliced
2 6-ounce cod fillets
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 400°F. Line rimmed baking sheet with foil; coat with nonstick spray. Mix mayonnaise, mustard, and lemon juice in medium bowl to blend. Season mustard mixture with pepper.
  • Toss potatoes in mustard mixture. Gently shake excess mustard mixture from potatoes before spreading potatoes in single layer on 3/4 of prepared baking sheet. Bake until potatoes are beginning to brown, about 13 minutes. Coat fish with remaining mustard mixture. Sprinkle fish with salt and pepper. Place fish alongside potatoes. Bake until fish is opaque in center and potatoes are tender, about 10 minutes longer.
  • Divide potatoes between 2 plates; sprinkle lightly with salt. Top potatoes with fish, sprinkle with chopped parsley, and serve.

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From bigoven.com


CREAMED SALT COD, POTATOES, AND GARLIC - THE TASTE EDIT
2021-12-24 Instructions. Soak the salt cod in plenty of cold water for 24 hours, changing the water at least four times. Drain before using. Boil the potatoes in salted water until soft, then drain. Place the drained salt cod in a pan of cold water and bring to a simmer, then remove the pan from the heat and let it stand for 15 minutes.
From thetasteedit.com


CLASSIC ONE-PAN SPANISH COD WITH POTATOES & PEAS | EASY RECIPE
2021-09-01 Instructions. Heat a large fry pan with a medium heat and add in 1/4 cup (60 ml) extra virgin olive oil. Meanwhile, pat dry a 14 oz fillet of cod with paper towels, cut into 4 evenly sized pieces and season with sea salt & black pepper. Add 1/4 cup all-purpose flour into a shallow bowl, along with 1/2 tsp sweet smoked paprika, mix together ...
From spainonafork.com


CURRIED CREAMED COD WITH POTATOES - DINING AND COOKING
Ingredients 4 Idaho potatoes, about 1 1/4 pounds Salt to taste if desired 1 ¾ pounds skinless, boneless fresh cod fillets 2 cups water 1 cup milk 1 bay leaf 2 whole cloves 6 peppercorns 3 sprigs fresh parsley 2 tablespoons butter 1 tablespoon curry powder or curry paste 2 tablespoons flour 1 cup finely chopped scallions, in cluding green part ½ cup heavy cream …
From diningandcooking.com


COCONUT CURRY BAKED COD RECIPE - SIMPLY WHISKED
2015-02-18 Instructions. Preheat oven to 400˚F (200˚C). Season cod fillets with salt & pepper. In a small saucepan over medium-high heat, whisk together coconut milk, ginger and curry paste until smooth. Pour a thin layer of sauce into a large baking dish. Place fish on top, and pour remaining sauce into the pan.
From simplywhisked.com


CREAMY POTATO CURRY RECIPE - FORKS OVER KNIVES
2015-09-27 Reduce the heat to medium-low-medium and simmer, covered, for 10 minutes, stirring occasionally. Add the cauliflower, curry powder, cumin, and coriander, and continue cooking, covered, for 15 minutes. Meanwhile, transfer the cashews and their soaking water to a blender. Blend until smooth, then stir the cashew cream into the pot.
From forksoverknives.com


15 DELICIOUS SALT COD RECIPES FROM AROUND THE WORLD
2020-03-23 To prepare salt cod, place the filets in a shallow glass baking dish or container with enough water to cover it. Use one gallon of water for 2 pounds (900 grams) of fish. Keep the salt cod and water in the refrigerator while soaking. Soak it …
From atastefortravel.ca


PESTO BAKED COD AND POTATOES RECIPE | THE RUSTIC FOODIE®
2021-09-21 To make the pesto sauce, simply combine ¼ cup jarred basil pesto, 2 Tbsp. mayo, and 2 Tbsp. lemon juice in a small bowl. Stir until completely combined using a fork or a small whisk. Once the sauce is combined, it's added to the roasted cod and potatoes, giving it a rich flavor and creaminess.
From therusticfoodie.com


EASY THAI RED CURRY COD- SIMPLE DISH WITH JUST 3 INGREDIENTS.
2020-10-02 In a non stick skillet over medium heat, place a teaspoon of oil in the pan. Season the cod on both sides with salt and pepper, then place in the pan and cook for about 2 minutes on each side (depending how thick the fish is). Remove fish and set aside. Add a tablespoon of oil to the same pan over medium heat, and 1 tablespoon of curry paste.
From thaicaliente.com


MILD CURRIED BLUE COD POT PIES - MINDFOOD
2021-07-23 Add the leek, garlic and potato and cook, stirring occasionally for 5 minutes, until starting to colour. Add the spices and chilli and cook for 1 minute. Add the cream, vermouth, sugar, lime zest and juice. Bring to a simmer and cook for 2 minutes. Take off the heat, add the peas and season. Toss the fish in flour and add to the cream mixture ...
From mindfood.com


CURRIED POTATO AND COD CHOWDER - HUNGRYHANZ
2021-03-15 by Hannah Johnston. February 8, 2021. Serves about 4 people. 1 TBS. Vegetable Oil. 2 cups Yellow Onions, small dice. 1 cup. Celery, diced
From hungryhanz.com


TOMATO & COCONUT CURRIED COD - MIDWEST FOODIE
2019-03-14 Then add grape tomatoes and curry powder. Add veggie stock. And coconut milk. Stir to combine, cover and simmer for 10 minutes. Nestle cod fillet into the curried tomatoes and cover with sauce. Cover pot and poach fish in the curry cooking liquid for 7-10 minutes or until it flakes easily. Finish the dish with a squeeze of lime juice and fresh ...
From midwestfoodieblog.com


CREAMY POTATO CURRY RECIPE - COOKTORIA
2020-04-01 Add the garlic and all of the spices, and cook for about 1 minute. 4. Add the coconut milk, stir well, and add the potatoes. Reduce the heat to low and cover with a lid. Then, let the potatoes simmer for about 30-35 minutes (depending on the size of the potato cubes), checking and stirring them every once in a while.
From cooktoria.com


CURRIED SALTED COD WITH AVOCADO POTATO PUREE - SAVORY SPIN
2021-02-22 Avocado Potato Puree. Add mashed potatoes and avocado to a bowl and mash well with a fork - you could use an immersion blender if you want it really smoothie or throw in a blender with the milk. Add milk and mix well. Serve as a bed for the Curried Salted Cod. Garnish with parsley and enjoy.
From savoryspin.com


CREAMED COD FISH ON POTATOES : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


COCONUT FISH CURRY RECIPE - BBC FOOD
For the curry, heat the vegetable oil in a wok and gently fry the onion and garlic for 4-5 minutes, or until softened. Add the sweet potato, curry powder and cumin and continue to fry for further ...
From bbc.co.uk


COD WITH CREAM - FOOD FROM PORTUGAL
Preheat the oven to 180ºC (350ºF). In a bowl, combine the béchamel sauce, cream, lemon juice and nutmeg. Place the potatoes and the cod mixture on a baking dish. Drizzle with the béchamel mixture and sprinkle with grated cheese. Bake until golden brown, about 35 to 40 minutes.
From foodfromportugal.com


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