Cod In Creamy Al Ajillo Sauce Recipe 43 Food

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BAKED COD IN CREAM SAUCE



Baked Cod in Cream Sauce image

This baked cod is hands-down my favorite fish dish. It turns out perfectly flaky every time. The flavorful, creamy sauce puts it over the top!

Provided by Erica Walker

Categories     Dinner     Main Course

Time 45m

Number Of Ingredients 12

6 cod fillets
1 tsp. kosher salt (or to taste)
4 Tbsp. butter (melted)
2 cloves garlic (minced)
1/2 c. breadcrumbs (seasoned)
3 Tbsp. butter
3 Tbsp. cornstarch
2 c. whipping cream ((or half and half))
1 c. milk
3 Tbsp Parmesan cheese (grated)
kosher salt (to taste)
black pepper (to taste)

Steps:

  • Preheat oven to 400-degrees.
  • Prepare cream sauce (see instructions below) and set aside, keeping warm.
  • Spray a 9x13 baking dish with cooking spray and place cod fillets in the dish. Sprinkle with salt.
  • Combine melted butter and garlic and brush over fillets, reserving any leftover butter mixture.
  • Sprinkle seasoned breadcrumbs over fillets and pour remaining butter mixture over the top.
  • Pour cream sauce in the spaces between the cod fillets so it fills up the baking dish and just the tops of the fillets are visible.
  • Place in the preheated oven and bake for 25-30 minutes or until the cream sauce starts bubbling.
  • When the sauce starts bubbling up, set oven to "broil" and broil for about 3-5 minutes or until the fillets start to turn golden brown.
  • Keep a CLOSE eye on it to make sure it doesn't start to burn.
  • Remove from oven and serve with potatoes, rice, or vegetables.

Nutrition Facts : Calories 531 kcal, Carbohydrate 27 g, Protein 41 g, Fat 29 g, SaturatedFat 17 g, Cholesterol 157 mg, Sodium 764 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

GAMBAS AL AJILLO (GARLIC SHRIMP)



Gambas Al Ajillo (Garlic Shrimp) image

Make and share this Gambas Al Ajillo (Garlic Shrimp) recipe from Food.com.

Provided by form2097

Categories     < 30 Mins

Time 20m

Yield 4 people, 4 serving(s)

Number Of Ingredients 9

1 lb medium peeled shrimp (or large)
1 -2 garlic, bulbs minced (1 garlic bulb=about 10 cloves)
1/4 cup dry white wine or 1/4 cup cognac which is a type brandy
1 teaspoon spanish paprika (optional)
1/2 cup virgin olive oil (enough oil to cover pan)
kosher salt, and pepper if desired
1 dash hot sauce or 1 teaspoon red pepper flakes
2 tablespoons parsley or 2 tablespoons chopped cilantro
fresh baguette

Steps:

  • Thaw shrimp by rinsing under cold water. (less than 10 minutes) and pat dry.
  • In a non-stick pan or cast iron skillet heat the olive oil over medium heat.
  • Add the garlic and sauté until until the garlic is golden brown, about one minute. Be careful not to burn the garlic!
  • Next, raise the heat and add the shrimp and increase the heat to medium-high.
  • Add red pepper flakes and wine over the shrimp.
  • Stir well, then sauté turning them once until the shrimp turn pink and curl - about 3-4 minutes.
  • Season to taste with salt and freshly ground black pepper.
  • Transfer shrimp with oil and sauce to a serving plate or serve right from the pan. . (optional Squeeze lemon juice over shrimp. Sprinkle with parsley or cilantro.).
  • Serve with fresh bread.

Nutrition Facts : Calories 354.3, Fat 28.2, SaturatedFat 3.9, Cholesterol 142.9, Sodium 647.1, Carbohydrate 6.5, Fiber 0.4, Sugar 0.3, Protein 16.4

CREAMY COD AND POTATO GRATIN



Creamy Cod and Potato Gratin image

I got a Food Wish for a classic creamed cod recently (which, by the way, was one of my childhood favorites), but instead of doing the traditional version, I decided I'd try to make it a little bit fancier and refined and present basically all the same ingredients, but in an individual-sized, beautifully browned and bubbling, gratin form. Not to spoil the ending, but I was very happy with how this came out!

Provided by Chef John

Time 1h20m

Yield 2

Number Of Ingredients 11

2 medium russet potatoes, peeled and quartered
2 (6 ounce) fillets cod
2 pinches cayenne pepper, divided, or to taste
salt to taste
7 tablespoons unsalted butter, divided
2 tablespoons finely chopped shallot
1 cup heavy cream
2 teaspoons lemon zest
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh tarragon
2 teaspoons freshly grated Parmigiano-Reggiano, or to taste

Steps:

  • Place potatoes in a large pot of well-salted water and bring to a boil over high heat. Reduce heat and simmer gently until tender, about 20 minutes.
  • While potatoes simmer, trim, bone, and cut the cod fillets across into 2-inch pieces.
  • Drain potatoes well and return to the pot. Add a pinch of cayenne, salt, and 4 tablespoons butter. Mash until smooth.
  • Preheat the oven to 450 degrees F (230 degrees C). Grease 2 individual-sized casserole or baking dishes with 1 tablespoon butter. Place both dishes on a baking sheet.
  • Transfer about 2/3 cup of the mashed potatoes into each of the prepared dishes. Smooth out evenly and make a shallow depression with a spoon down the middle. Set aside.
  • Heat remaining 2 tablespoons butter in a deep 10-inch skillet over medium-high heat. Cook the shallots in the hot butter with a pinch of salt until they just start to turn golden, 3 to 4 minutes. Add cream, lemon zest, and a pinch of cayenne, and bring to a simmer. Add cod and wait for the sauce to come back to a simmer. Cook for 1 minute, while basting with the sauce; turn and cook for 1 minute more.
  • Pour in lemon juice and turn off the heat; stir for about 30 seconds.
  • Divide the pieces of cod over the potato. Add enough sauce to just cover the fish and return the pan to the stove.
  • Bring sauce to a boil over medium-high heat and cook until the sauce reduces and thickens, 1 to 2 minutes. Turn off the heat and stir in tarragon.
  • Spoon the thickened sauce over the cod. Add a light dusting of Parmigiano-Reggiano cheese.
  • Bake in the center of the preheated oven until cod is cooked through and the sauce is browned and bubbling, 10 to 15 minutes. Let rest for 5 minutes before serving.

Nutrition Facts : Calories 1089.6 calories, Carbohydrate 43.6 g, Cholesterol 333.3 mg, Fat 86.3 g, Fiber 5.1 g, Protein 38.5 g, SaturatedFat 53.5 g, Sodium 216.5 mg, Sugar 2.4 g

BAKED COD WITH CREAMY MUSHROOM & LEEK ORZO



Baked cod with creamy mushroom & leek orzo image

Rustle up our baked cod with orzo, creamy mushrooms and leeks in just 20 minutes. It's a super speedy supper - a great option for busy work days

Provided by Esther Clark

Categories     Dinner

Time 20m

Number Of Ingredients 10

3 tbsp plain flour
4 cod loin fillets
2 tbsp olive oil
1 lemon, zested and sliced
½ small bunch of thyme
2 leeks, sliced
200g mushrooms, sliced
300g orzo
500ml low-salt stock
2 tbsp crème fraîche

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Tip the flour into a bowl and season. Dip each cod fillet into the flour until evenly coated. Heat 1 tbsp of the oil in a non-stick frying pan over a medium-high heat and fry the cod on each side for 2 mins, or until golden brown. Transfer to a roasting tin with the lemon slices on top and nestled in half the thyme. Bake for 10 mins.
  • Heat the remaining oil in a pan and fry the leeks and mushrooms for 5 mins over a medium-high heat. Add the orzo and stock, and cook for 10 mins over a high heat, stirring continuously until tender. Stir through the crème fraîche and lemon zest. Season. Serve the orzo with the cod on top, along with the roasted lemon slices.

Nutrition Facts : Calories 571 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 41 grams protein, Sodium 0.42 milligram of sodium

MUSHROOMS IN GARLIC SAUCE (CHAMPIñONES AL AJILLO)



Mushrooms in Garlic Sauce (Champiñones Al Ajillo) image

Make and share this Mushrooms in Garlic Sauce (Champiñones Al Ajillo) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 24m

Yield 6 serving(s)

Number Of Ingredients 11

3 tablespoons fruity olive oil
1/2 lb mushroom, stems trimmed, brushed clean, cut in 1/4-inch slices (keep whole if very small)
4 garlic cloves, peeled and thinly sliced
2 teaspoons fresh lemon juice
2 tablespoons dry spanish sherry wine (fino)
1/4 cup chicken broth or 1/4 cup veal broth
1/2 teaspoon sweet paprika, preferably Spanish smoked
1/2 dried red chili pepper, seeded and crumbled (Spanish guindilla or guajillo, may sub 1/4 t. crushed red pepper flakes)
kosher salt or sea salt
fresh ground black pepper
1 tablespoon minced parsley

Steps:

  • Heat the oil in a skillet until very hot; stir-fry the mushrooms and garlic over high heat for about 2 minutes.
  • Decrease heat and stir in lemon juice, sherry, broth, paprika, chile pepper, salt, and pepper.
  • Simmer for 1-2 minutes; sprinkle with parsley and serve.

Nutrition Facts : Calories 94.6, Fat 7, SaturatedFat 1, Sodium 35.9, Carbohydrate 2.9, Fiber 0.5, Sugar 0.9, Protein 1.6

ENCA MELLO'S CREAMED SALT COD



Enca Mello's Creamed Salt Cod image

Provided by Jean Anderson

Categories     Milk/Cream     Fish     Seafood     Cod

Yield Makes 6 to 8 servings

Number Of Ingredients 10

1 1/2 pounds dried salt cod, cut in 4 pieces
1 large yellow onion, peeled and sliced thin
5 tablespoons olive oil
1 1/2 pounds new or California long white potatoes, peeled and cut into very small dice (about 3/8 inch)
1/4 cup water
1 3/4 cups milk
3 tablespoons unsalted butter
3 tablespoons flour
1/2 teaspoon white pepper
1 1/2 cups heavy cream (or light cream or half-and-half, if you prefer)

Steps:

  • Soak the salt cod in the refrigerator 24 hours (or better yet, 48 hours) in several changes of cold water. (Keep the bowl covered so the whole refrigerator doesn't smell of fish.) Drain the cod, rinse, and drain well again. Remove bones and skin, and with your fingers pull the cod into small shreds; set aside.
  • In a large heavy skillet set over very low heat, sauté the onion in 3 tablespoons of the olive oil about 15 minutes until very soft and golden, stirring now and then. Meanwhile, stir-fry the potatoes in the remaining oil in a second large heavy skillet over moderately low heat about 2 minutes until they begin to color; add the water, turn the heat to its lowest point, cover, and cook 15 minutes; set off the heat and reserve, still covered. As soon as the onions are softly golden, mix in the cod and 1/2 cup of the milk, cover, and cook over lowest heat, stirring occasionally, 30 minutes.
  • While the cod cooks, prepare a white sauce: Melt the butter in a small heavy saucepan over moderate heat and blend in the flour; add the remaining milk and heat, stirring constantly, until thickened and smooth - about 3 minutes. Blend in the white pepper and reserve.
  • When the cod has only 10 minutes more to cook, preheat the oven to very hot (450°F.). When the cod is done, mix in the potatoes, white sauce, and cream. Transfer to a buttered shallow 3-quart earthenware casserole or au gratin pan. Bake uncovered for 15 minutes, lower the oven temperature to moderate (350°F.), and bake uncovered 25 minutes longer or until bubbly and tipped with brown. Serve at once with a tartly dressed salad of crisp greens and, to complete the meal, a light dessert of fresh fruit. Portuguese wines available here that would complement the salt cod nicely would be such authoritative dry reds as Dão Grão Vasco or a well aged Colares. The Portuguese always prefer to sip tinto (red wine) with bacalhau, which they consider too rich and heavy for white wines.

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