Cod with crab sticks

2013-11-17
  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 45m
Share on FacebookPin on PinterestShare on Google+Share on YummlyShare on StumbleUponTweet about this on TwitterEmail this to someonePrint this page

Rate this recipe: 1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading...

 
A cod recipe with a fantastic mix of flavors, prepared with a delicious creamy sauce… Try it…

Units: Metric / (Units: US)

Ingredients

  • 3 desalted cod steaks (about 750 grams / (1 2/3 pounds))
  • 1 kg / (2 1/4 pounds) potatoes
  • 250 grams / (8 3/4 ounces) crab sticks
  • 1 carrot
  • Pepper (to taste)
  • 150 ml / (1/2 cup and 2 tablespoons) whipping cream
  • 1 medium onion
  • 50 ml / (3 1/3 tablespoons) olive oil
  • 3 cloves of garlic
  • Parsley (to taste)
  • 150 ml / (1/2 cup and 2 tablespoons) béchamel
  • Vegetable oil for frying
  • Salt (to taste)

    Directions

    Step 1


    1. Put the cod steaks in a saucepan with water and bring to a boil over medium-high heat. When the water starts boiling, reduce to low heat and cook the cod about 5 minutes. When the cod is cooked, drain it with a skimmer. Remove the skins and the bones, flake the cod with a fork and set aside.

    Step 2


    1. Peel and wash the potatoes. Cut into thin sticks, season with some salt and fry them in hot oil. When the potatoes are fried, place them on a plate with absorbent paper; set aside.

    Step 3


    1. Mix the béchamel and the cream with a fork.

    Step 4


    1. Put the olive oil, chopped onion, chopped garlic and the grated carrots in a saucepan. Stir and saute over low heat about 4 to 5 minutes. Add the cod together with the crab sticks cut into pieces, stir, and pour the béchamel mixture. Season with pepper and cook about 4 to 5 minutes.

    Step 5


    1. Then, add the chips, mix gently and turn off the heat. Sprinkle with chopped parsley and serve immediately.
Share on FacebookPin on PinterestShare on Google+Share on YummlyShare on StumbleUponTweet about this on TwitterEmail this to someonePrint this page

By

Leave a Reply

Your email address will not be published. Required fields are marked *