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Preparation time
15 minutes
Total time:
45 minutes
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Ingredients
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680 g (1 ½ lb.) fresh cod fillets, bones removed
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750 mL (3 cups) milk
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4 bay leaves (fresh if possible)
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80 mL (⅓ cup) olive oil
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1 garlic clove, finely chopped
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2 pinches paprika
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60 mL (¼ cup) lemon juice (of about 1 lemon)
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500 mL (2 cups) mashed potatoes
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To taste, salt and pepper (long pepper if possible, or five-pepper blend)
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30-45 mL (2-3 tbsp.) flat-leaf parsley, chopped
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15 mL (1 tsp.) butter
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Directions
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Place cod in a medium saucepan and cover with milk, adjusting the quantity if necessary.
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Add bay leaves. Bring to a boil, cover and simmer over low heat for 15 minutes.
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Drain cod, reserving milk. Flake cod coarsely.
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Heat 30 mL (2 tbsp.) olive oil in a heavy-bottomed medium saucepan. Cook cod, stirring constantly, for about 5 minutes.
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Add remaining oil and continue to stir until fish is broken into strands.
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Add garlic and paprika.
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Add 80 mL (⅓ cup) reserved cooking milk, lemon juice, and mashed potatoes. Season with salt and pepper, and mix well until mixture is very hot.
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Adjust texture by adding olive oil or cooking milk, if need be, so that mixture is smooth and not too thick.
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Add parsley. Divide mixture among four ramekins.
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Place a dab of butter on each serving. Broil in oven until a slight crust forms on each serving.
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Serve with wilted spinach or oven-roasted root vegetables (carrots, parsnips, and onions).
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