Best Fresh Cod With Curried Mashed Potatoes Recipes

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.

IRISH COD PIE TOPPED WITH MASHED POTATOES

Steps:

• Place cod fillets in the bottom of a 8x8x2 buttered oven dish.Place dish on a cookie sheet pan because there will be sauce that escapes and runs down the outside of the casserole dish.
• Make a cheese sauce by mixing 2 oz each of butter and flour, 1/2 liter of milk and 3 1/2 oz grated cheese cook till slightly thickened: pour over fish.
• Top with mashed potatoes sprinkle grated cheese over them and dot with butter.
• Bake in a hot oven (450 F) for 25-30 minutes, until the potatoes are golden brown.
• Optional -- I just made this again and put in 2 sliced scallions into the cheese sauce after it was cooked{step #2}.Garnish with scallions.
• Optional -- 1/2- 1 cup peeled and deviened Shrimp added unto the fish gives some added flavor as well!

CURRY MASHED POTATOES

Steps:

• Place potatoes into a pot and cover with salted water. Bring to a boil at medium-high heat and cook until tender, about 10 minutes.
• Remove potatoes from heat and drain. Place potatoes back in the hot pot. Add milk, butter, curry powder, salt, turmeric, garlic powder, onion powder, coriander, and cayenne pepper.
• Using a potato masher, mash potatoes until smooth and seasoning is evenly distributed.

COD AND MASHED POTATOES

Steps:

• To prepare the potatoes, place them in a large heavy pot and cover with cold water. Bring to a boil, then reduce to a simmer and cook, uncovered, until tender, about 30 minutes. Remove with a slotted spoon, peel potatoes and mash in a bowl with butter, milk, salt, pepper and chives. Cover with foil and keep warm in a low oven.
• Prepare the sauce. In a saucepan warm the olive oil over medium-low heat. Add onion and saute until onion caramelizes, turning light golden, about 15 minutes. Add garlic and tomatoes and saute until liquid evaporates, about 5 minutes. Add wine and cook until sauce reduces by half. Add chicken broth and bouquet garni, then simmer on low heat uncovered for 20 minutes, or until sauce is thick. Cover and remove from heat.
• If desired, cut leeks in half lengthwise, then halve again into quarters. Wash with cold water and dry completely. Heat peanut oil in a large heavy pot or straight-sided saucepan until the oil registers 275 on a deep-fry thermometer (the oil should not be so hot that it is close to smoking). Fry leeks a few at a time, until golden brown, about 5 minutes a batch. Remove with slotted spoon to drain on paper towels or paper bags.
• To cook fish, heat the olive oil and butter in a saucepan, preferably nonstick, over medium. Season fish with salt and pepper and fry 3 minutes a side, turning once. Remove from heat.
• Reheat sauce over medium heat until hot. Remove bouquet garni. To serve, mound mashed potatoes on platter, top with fish fillets, sauce and leeks.

FRESH COD WITH CURRIED MASHED POTATOES

Steps:

• Combine first 7 ingredients in large pot. Cover and simmer 50 minutes. Strain mixture; discard solids. Return liquid to same pot; boil uncovered until reduced to 3 1/2 cups, about 50 minutes. Reserve 1 cup reduced clam stock for potatoes. Boil remainder until reduced to 3/4 cup, about 10 minutes; set aside for sauce. Cook potatoes in large pot of boiling salted water until tender, about 35 minutes. Drain. Return potatoes to same pot. Add 4 tablespoons butter, curry powder and reserved 1 cup clam stock and mash until potatoes are almost smooth. Season with salt and pepper. Cover to keep warm. Sprinkle fish with salt; lightly sprinkle fish with sugar and cayenne pepper. Melt 1 tablespoon butter with oil in large nonstick skillet over medium-high heat. Add fish and cook until just opaque in center, about 5 minutes per side. Bring 3/4 cup reduced clam stock to boil in saucepan. Mix 5 tablespoons butter with flour; whisk into stock. Simmer until sauce thickens slightly, 1 minute. Stir in parsley. Season with salt and pepper. Serve fish with potatoes and sauce.

CURRY MASHED POTATOES

Steps:

• Peel the potatoes and cut them into 1-inch chunks, dropping them into a large pot of cold water as they are cut.
• Add a big pinch of salt, cover, and bring to a boil over high heat.
• Boil until tender when pierced with a fork, 15 to 20 minutes.
• Drain and return to the hot pan.
• Meanwhile, melt 2 tablespoons of the butter in a large heavy skillet over moderate heat.
• Add the onion and saute until softened, about 5 minutes.
• Add the ginger and garlic and cook for 3 minutes.
• Add 2 tablespoons water and stir constantly over high heat until the onion browns, about 3 minutes.
• Stir in the curry powder and cook for 3 minutes.
• Stir in 2 tablespoons water and remove from the heat.
• Add the spice mixture to the potatoes along with the remaining 1 tablespoon butter, the sour cream, yogurt, salt and pepper.
• Beat with a small electric mixer or mash with a potato masher until fluffy.
• Serve hot.

CURRIED CREAMED COD WITH POTATOES

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• Add cream and stir to blend. Cook briefly.
• 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.