Servings: 4
Cuisine: Cajun
1 1/2 pounds Alaska cod fillets, thawed if necessary
1/4 cup chopped onion
3 tablespoons butter or margarine, divided
1/2 cup water
1/4 cup dry white wine
Salt
6 peppercorns
Half and half
2 tablespoons flour
Pepper
Hot cooked new potatoes
Hot cooked peas
Minced parsley
1. Cut cod into serving-sized pieces. Sauté onion in 1 tablespoon butter until tender. Add water, wine, 1 teaspoon salt and peppercorns; bring to boil. Add cod, reduce heat and simmer about 10 minutes or until cod flakes easily when tested with a fork. Remove cod to platter; keep warm.
2. Strain poaching liquid; add half-and-half to make 1 1/4 cups. Melt 2 tablespoons butter. Stir in flour; cook 1 minute. Gradually add poaching liquid mixture. Cook and stir until thickened. Season to taste with salt and pepper. Arrange potatoes and peas on platter with cod. Pour sauce over cod; garnish with parsley.
Cuisine: Cajun
1 1/2 pounds Alaska cod fillets, thawed if necessary
1/4 cup chopped onion
3 tablespoons butter or margarine, divided
1/2 cup water
1/4 cup dry white wine
Salt
6 peppercorns
Half and half
2 tablespoons flour
Pepper
Hot cooked new potatoes
Hot cooked peas
Minced parsley
1. Cut cod into serving-sized pieces. Sauté onion in 1 tablespoon butter until tender. Add water, wine, 1 teaspoon salt and peppercorns; bring to boil. Add cod, reduce heat and simmer about 10 minutes or until cod flakes easily when tested with a fork. Remove cod to platter; keep warm.
2. Strain poaching liquid; add half-and-half to make 1 1/4 cups. Melt 2 tablespoons butter. Stir in flour; cook 1 minute. Gradually add poaching liquid mixture. Cook and stir until thickened. Season to taste with salt and pepper. Arrange potatoes and peas on platter with cod. Pour sauce over cod; garnish with parsley.
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