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- Cod In Curry Sauce
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- Ingredients:
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For the Fish Stock:
1 fresh flat-leaf parsley sprig
1 fresh thyme sprig
1 onion, chopped
1 carrot, sliced
1 celery stick, sliced
1 tablespoon black peppercorns, lightly crushed
2 and 1/4 lbs (1 kg) white fish or white fish bones and heads, gills removed
Salt
For the Cod:
1 and 3/4 lb (800 grams) cod fillets
1 tablespoon extra virgin olive oil
1 onion, thinly sliced
1 teaspoon curry powder
Pinch of saffron powder
1 egg yolk
Salt and pepper
Directions:
Prepare the Fish Stock:
Pour 3 pints (2 liters) water into a large saucepan, add the herbs, onion, carrot, celery and peppercorns and season with salt.
Gradually bring to the boil, then lower the heat and simmer for 30 minutes.
Remove from the heat, leave to cool, then add the fish (the water should just cover).
Return to the heat, bring just to the boil, then lower the heat and simmer for 20 minutes.
Remove from the heat and leave the fish to cool in the stock for a stronger flavor.
Strain the stock.
Leave to cool slightly, then strain.
Prepare the Cod:
Put the cod in a pan, add water to cover and a pinch of salt and bring just to the boil, then lower the heat and simmer gently for 15 minutes.
Remove with a slotted spoon, drain well and keep warm.
Heat the olive oil in a pan, add the onion and cook over a low heat, stirring occasionally, for 5 minutes.
Add 1/4 pint (150 ml) of the stock, sprinkle with the curry powder and saffron and simmer for 2 minutes.
Beat the egg yolk with the remaining stock, pour into the pan and cook until the sauce has thickened.
Season with salt and pepper and pour the sauce over the cod. Serves 4.
That's it!
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