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6 oz salt cod; 4 lb mashing potato, peeled and halved; 2 bay leaf; 7 oz milk; 2 oz butter; 1 onion; 1 carrot; 1 clove garlic, finely chopped; a big pinch of dried oregano; 1 / 2 tsp paprika; 14 oz ...
Give the cod a squeeze and put it into a small pan with the bay and milk over a low heat. Cook gently for 30 minutes or until the fish start to fall apart. Meanwhile, melt half the butter in a large frying pan and gently cook the onion, carrots, garlic, oregano and paprika with a lid for about ?5 minutes.
In a small skillet, heat the olive oil. Add the shallot and minced garlic and cook over moderate heat until softened, about 4 minutes. Scrape the mixture into the bowl with the potatoes.
Drawn butter in this instance is a mixture of melted butter and chopped onions that is thickened into a roux by adding flour in a saucepan, then served hot over the fish and hard bread. In some Nova Scotia households, a similar dish is known as "salt cod and pork scraps", where the mixture can also be served on a plate next to a mound of plain ...
Many Cajun recipes are based on rice and the "holy trinity" of onions, celery, and green pepper, and use locally caught shell fish such as shrimp and crawfish. Much of Cajun cookery starts with a roux made of wheat flour cooked and slowly stirred with a fat such as oil, butter or lard, known especially as the base for étouffée , gumbo and ...
The simplest version of the recipe consists of the cod, garlic, olive oil, and salt and pepper. [5] The fish is poached in water or milk with garlic. [3] [5] After poaching, it is deboned, if necessary. The fish is then broken up in a bowl and whipped, with olive oil, into a fluffy texture similar to mousse. [5]
1. Place the broccoli into a 2-quart shallow baking dish. Top with the fish. Stir the soup and milk in a small bowl. Pour the soup mixture over the fish.
In France, brandade de morue is a popular baked gratin dish of potatoes mashed with rehydrated salted cod, seasoned with garlic and olive oil. Some Southern France recipes skip the potatoes altogether and blend the salted cod with seasonings into a paste. [7] many recipes are found in France, like Grand aïoli, Raïto or Gratin de morue [8].
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