This cod recipe is based on Portuguese cuisine and fish (especially cod) is really popular in Portugal. You can use salt cod, like the Portuguese do, or regular cod filets for this recipe. Bear in mind that salt cod needs to be soaked in water for twenty four hours before you cook with it. Change the water every few hours to get rid of the excess salt. It will still be saltier than regular cod so, if you are using salt cod in this creamy fish casserole recipe, so not add any extra salt to the recipe. Use fresh or frozen cod instead of salt cod and the resulting meal will be just as tasty.
Because this cod casserole is so creamy, you will find that kids love it too, even kids who are normally fussy about fish which does not resemble fish sticks! Give it a try and see what yours think.
Feel free to add other ingredients to this recipe if you want to. Diced tomatoes, zucchini, or mushrooms would boost the nutrient count and you could even stir in some cooked shrimp five minutes before the end of the cooking time if you wanted to. Serve this delicious fish casserole recipe with rice and a side salad. It contains potatoes so you might not want rice (if you do not like too many carbs) but the side salad is a good idea for this dish.
- 4 skinless cod filets, in 1 inch pieces
- 3 finely chopped garlic cloves
- 4 peeled, diced potatoes
- 1 thinly sliced yellow onion
- 3 thinly sliced green onions
- 1 cup heavy cream
- 2 cups milk
- 4 tablespoons all-purpose flour
- 2 tablespoons butter
- 4 sprigs fresh mint, for garnish
- Olive oil, as needed
- Salt and black pepper, to taste
- Boil the potatoes in salted water until soft, and then transfer them to an ovenproof dish.
- Sauté the cod in a skillet until it is flaky.
- Preheat the oven to 375 degrees F.
- Sauté the onions and garlic in the olive oil until tender, then add the fish and season to taste.
- Combine the cream, milk, flour, and butter in a saucepan and whisk over a moderate heat until thick. You can use an immersion blender to make it extra smooth, if you have one.
- Add the fish mixture to the potatoes and stir well. Pour the cream sauce over the top.
- Bake for 20 minutes and serve hot, garnished with fresh mint.
This wonderful creamy concoction features cod, potatoes, onions, garlic, and a beautiful cream sauce. You can swap the cod for salmon, tilapia or another kind of fish if you want to. Also, any fresh herb makes a good garnish for this. You do not have to use mint unless you happen to have some growing outside. If you do have fresh mint, by the way, you might like to leave the potatoes out of the casserole and serve them on the side, mashed with some finely chopped mint. That would be an amazing side dish to really complement the creamy fish mixture.
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