Cod In Creamy Al Ajillo Sauce Recipe 435 Recipes

BAKED COD IN CREAM SAUCE

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.

MIXED SEAFOOD IN A CREAMY GARLIC WINE SAUCE {MARISCOS AL AJILLO}

Steps:

• Season the seafood with a sprinkle of salt.
• Melt the butter over medium heat in a large skillet.
• Add the onion and garlic, cook for about two minutes.
• Add the shrimp and cook for 1 minute.
• Add the white wine, mix well and cook over high heat for 1 minute.
• Add the heavy cream and cook until the shrimp are almost done.
• Add the squid and bay scallops, cook for about two minutes or until done, and immediately remove from heat.
• Taste and add salt if needed. Add ground black pepper to taste.
• Mix in the chopped parsley.
• Serve the mixed seafood in garlic sauce immediately. You can serve it as an appetizer with bread. It can also be served as a main dish with rice, fried green plantains, salad, etc.

COD IN CREAMY AL AJILLO SAUCE RECIPE - (4.3/5)

Steps:

• You will need to use a saute pan with a lid. On medium-high, heat the olive oil and butter until melted, then add the onions. Cook onions until translucent before adding the garlic, bay leaf and parsley, cook for 2 or 3 more minutes. Bring the temperature to high and add the sherry, stirring constantly and allowing the alcohol to cook down. Add the fillets, giving them a turn to make sure both sides enjoy the sauciness. Allow them to cook for about 2 minutes per side (this may vary depending on thickness). Add the cream and swirl the pan around to distribute the cream evenly. Turn off the heat and cover with the lid, allow the steam and heat contained in the pan to continue cooking the fish. Serve it over white rice or with steamed veggies.

CREAMY COD AND POTATO GRATIN

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.

COD WITH PARMESAN SAUCE RECIPE - (4.5/5)

Steps:

• Spray an 8 x 8 glass baking dish with cooking spray. Set aside. To make the bechamel sauce: In a medium size saucepan, meltl the butter over medium heat. Add the flour and wisk until smooth, at which point you will have a rue. Do not let it darken as you will want it to stay white. (A bechamel sauce is a white sauce.) Slowly add your warmed milk to the rue, whisking constantly to avoid lumps. Whisk until the sauce is smooth and thickens. Remove from heat and add the cheese, salt, pepper and nutmeg. Set aside. To make the Cod: In a large deep sided skillet, over medium-high heat bring the wine and the water to a boil. Reduce the heat to a simmer and add the cod. Cover and cook until the fish is opaque. Remove the fish to the glass baking dish in a single layer and season with salt and pepper. Preheat the broiler. Spoon the bechamel sauce over the top of fish. Top with remaining Parmesan cheese. Top with butter and broil until golden brown.