Codfish with Cream
Codfish with Cream features tender cod cooked in a rich, smooth, and flavorful cream sauce.Onions and garlic provide a fragrant base that complements the mild taste of the fish.Cream creates a velvety consistency, while black pepper and parsley add freshness.The dish is easy to prepare with fresh cod or properly desalted salt cod.Serve it warm with potatoes, rice, vegetables, or crusty bread.It is a delicious choice for family dinners, seafood lovers, and special occasions.
Ingredients
- 600 g fresh cod fillets, skinless and boneless
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 medium onion, thinly sliced
- 3 garlic cloves, minced
- 1 cup heavy cream
- ½ cup milk
- 1 tablespoon all-purpose flour, optional
- ½ teaspoon black pepper
- ¼ teaspoon paprika, optional
- Salt, to taste
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon juice
- ¼ cup grated Parmesan cheese, optional
- Lemon wedges, for serving
Instructions
- Rinse the fresh cod only if necessary, then pat it dry with paper towels. Check carefully for any remaining bones and cut the fish into large, even portions. Season lightly with black pepper and a small amount of salt.If you are using salt cod instead, soak and desalinate it thoroughly according to the thickness and package instructions, then cook it and remove the skin and bones before proceeding.
- Heat the olive oil and butter in a large skillet over medium heat. Add the sliced onion and cook for 4–5 minutes until soft and translucent.Stir in the minced garlic and cook for another 30 seconds. Keep the heat moderate to prevent the garlic from burning.
- If using flour, sprinkle it over the softened onions and stir for about one minute. Gradually pour in the milk, stirring continuously to prevent lumps.Add the heavy cream, black pepper, and paprika. Simmer gently for 3–5 minutes until the sauce begins to thicken. Avoid boiling vigorously, as this can affect the sauce's texture.
- Place the cod portions into the creamy sauce in a single layer. Spoon a little sauce over each piece, cover the skillet, and cook gently for approximately 8–12 minutes, depending on the thickness of the fish.The cod should turn opaque and separate easily into flakes. For food safety, cook fish to an internal temperature of 63°C (145°F).
- Taste the sauce and adjust the seasoning carefully. Add lemon juice for brightness and a little extra black pepper if desired.If the sauce is too thick, stir in a splash of milk. If it is too thin, simmer uncovered for a few minutes, taking care not to overcook the fish.
- Sprinkle chopped parsley over the cod and sauce. If you enjoy a cheesy finish, add a little grated Parmesan and let it melt gently into the sauce.
- Transfer the cod and cream sauce to a warm serving dish. Garnish with additional parsley and lemon wedges. Serve immediately with boiled potatoes, steamed vegetables, rice, or crusty bread.
Notes
- Fresh or salt cod: Fresh cod provides a mild flavor, while salt cod gives a more traditional Portuguese-inspired taste.
- Desalt salt cod properly: Salt cod requires adequate soaking before cooking. Taste it before adding extra salt.
- Use thick cream: Heavy cream creates a richer, smoother sauce than low-fat milk alone.
- Avoid overcooking: Cod becomes dry and breaks apart if cooked for too long.
- Choose even portions: Similar-sized pieces help the fish cook at the same rate.
- Adjust sauce thickness: Add milk to thin the sauce or simmer gently to reduce it.
- Add herbs at the end: Fresh parsley retains its color and delicate flavor when added just before serving.
- Serve immediately: The sauce is at its best when freshly prepared and served warm.