- 4-6 cod fillets (no bones or skins)
- 8 medium potatoes (peeled and sliced)
- 1/2 bottle of rose wine (the bottle being 750ml)
- 1 large white onion (finely chopped)
- 3 garlic cloves (minced)
- 2 heaped soup spoons of fresh coriander (chopped)
- 1 fish stock cube (knorr or similar)
- 100mls fresh cream
- 1 soup spoon of butter
- 1 soup spoon of plain flour diluted in half a glass of water
- a little olive oil, rock salt and freshly ground black pepper
A very simple preparation, place a pan with a little olive oil a pinch of rock salt and a pinch o black pepper on the heat, once well heated add there the garlic and the onion, stirring it frequently let it get golden (caramelized a little). Once that happens add the sliced potatoes and the rose whine and on top of those place the fish, adding a little more black pepper and a little salt over each fish fillet, put a lid on and once it starts to boil reduce to minimum allowing it to simmer for around 20miutes, to turn the sauce simply move the pan around with an angle (don't use spoons as to not break the potatoes or fillets).
After the 20 minutes remove the lid and add the butter and fresh cream as well as the flour and water mix (add more water if necessary), but mix the sauce again by swirling the pan do this occasionally until the sauce thickens which then means is time to put in the coriander and a couple of swirls of the pan, put the lid back on let it simmer a further 3 minutes and is ready to serve.
I wanted it this simple, obviously nothing stops you from adding to the cooking some carrot cauliflower broccoli etc... it really is up to you, but I really enjoyed the simplicity of this dish and the superb smooth silky textures and mild tastes it offered.