By Pierre Franey
- Total Time
- About 35 minutes
- Rating
- 4(61)
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 4Idaho potatoes, about 1¼ pounds
- Salt to taste if desired
- 1¾pounds skinless, boneless fresh cod fillets
- 2cups water
- 1cup milk
- 1bay leaf
- 2whole cloves
- 6peppercorns
- 3sprigs fresh parsley
- 2tablespoons butter
- 1tablespoon curry powder or curry paste
- 2tablespoons flour
- 1cup finely chopped scallions, in cluding green part
- ½cup heavy cream
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
551 calories; 21 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 48 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 44 grams protein; 1538 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Step
1
Put unpeeled potatoes in saucepan and add cold water to cover and salt to taste. Bring to a boil and simmer about 20 minutes or until tender. Do not overcook.
Step
2
Meanwhile, cut cod into 4 portions of about same size. Put pieces in one layer in skillet large enough to accommodate them comfortably. Add water and milk to cover fish.
Step
3
Add bay leaf, cloves, peppercorns, parsley and salt. Bring to boil and let simmer about 1 minute, no longer. Turn off heat, cover and let stand until ready to use.
Step
4
In saucepan combine butter, curry powder and flour. Stir until butter is melted and blended with curry powder and flour. Add scallions and cook, stirring, about 1 minute.
Step
5
Scoop out 1 cup of liquid in which fish was cooked and add to curry mixture, stirring rapidly with wire whisk until blended and smooth. Let simmer, stirring, about 5 minutes or until thickened.
Step
6
Add cream and stir to blend. Cook briefly.
Step
7
Drain potatoes and peel as soon as they are cool enough to handle. Slice. There should be about 4 cups.
Drain fish and push pieces to one side, covering half skillet Arrange potatoes over remaining half of skillet. Pour curry sauce on evenly and serve.
Ratings
4
out of 5
61
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Cooking Notes
HBN
Nice mild curry which lets the cod still have flavor.
I used almond milk instead of cow milk and coconut milk instead of heavy cream - lovely creamy consistency and nice flavors.
Next time I might jazz it up a bit with fresh ginger and garlic.
KW
Very nice, made a few changes. For 2, used 3/4 lb cod and one 13 oz potato. Microwaved potato, sliced it into 1/4" thick slices, fried the slices in butter to dark and crispy, set them aside. Then followed recipe, with garlic and ginger and coconut milk as suggested by HBN, made a full recipe of the sauce, wilted in a 5 ounce bag of baby spinach. A nice quick one-pan meal with great taste and good texture variation.
Next time: use eggplant and/or mushrooms?
Marta
Excellent recipe. I made the cod according to the recipe and I exchanged the scallions for leeks, and half and half instead of cream. Delicious.
Instead of potatoes, I cooked coconut rice and green peas to accompany the meal. Very nice.
Next time I'll try it with ginger.
Overall, a great recipe to be filed as a new family favoorite!
Tyler Johnson
Nice fast, easy recipe fro frozen cod (I think the water/milk step worked really well). I mixed a few cups of fresh corn in with the curry sauce. Also garnished with cilantro on top.
Helen Johnson
This is simple and has phenomenal flavor. Will definitely be making this recipe again.
Marta
Excellent recipe. I made the cod according to the recipe and I exchanged the scallions for leeks, and half and half instead of cream. Delicious.
Instead of potatoes, I cooked coconut rice and green peas to accompany the meal. Very nice.
Next time I'll try it with ginger.
Overall, a great recipe to be filed as a new family favoorite!
KW
Very nice, made a few changes. For 2, used 3/4 lb cod and one 13 oz potato. Microwaved potato, sliced it into 1/4" thick slices, fried the slices in butter to dark and crispy, set them aside. Then followed recipe, with garlic and ginger and coconut milk as suggested by HBN, made a full recipe of the sauce, wilted in a 5 ounce bag of baby spinach. A nice quick one-pan meal with great taste and good texture variation.
Next time: use eggplant and/or mushrooms?
HBN
Nice mild curry which lets the cod still have flavor.
I used almond milk instead of cow milk and coconut milk instead of heavy cream - lovely creamy consistency and nice flavors.
Next time I might jazz it up a bit with fresh ginger and garlic.
Private notes are only visible to you.