Nigel bought some cabillaud at the supermarket last week, about 750 g (1 1/2 lbs). I wanted a dish that I could make very quickly, with minimum of effort and I came up with the following. I am sure any firm white fish would be perfect for this recipe.
Cabillaud = Cabillaud and Morue are both forms of cod. Theoretically, 'cabillaud' is used for a mature fish and 'morue' is used for an immature fish, the latter quite often for salting. This is called bacalao (or similar) in Spain and adjacent countries.
Fish a la Diane!
750 gr (26 ozs) cabillaud
About 50 g (2 ozs) butter
2 to 3 cloves of garlic
1 tin of sliced mushrooms ( fresh would probably be better!)
2 chopped onions
2 tablespoons of flour
White wine if the stock needs augmenting!
Salt and pepper to taste
Put the fish in a saucepan and just cover with water. Bring to the boil, then turn off heat, put on the lid and allow to stand for 10 minutes. Drain the fish, keeping the stock, then flake the fish into a casserole dish ( fairly big chunks) making sure there are no bones or skin!
Sauté the onions and the garlic in the butter (also adding the mushrooms, if using fresh towards the end). Remove from the heat and add the flour and stir in well. Put back on the heat and, stirring all the time, add the stock until you have a medium thick sauce. Add mushrooms if tinned and also a handful (or so) of peas and season to taste. Pour over the fish and cook at 180C for about 15 to 20 minutes.
I also grated some parmigiana over the top; it obviously added a cheesy flavour, but I am not sure this was necessary!
We both thought that this was delicious and I will certainly cook white fish like this again.
|Chopped onions and garlic at the back|
|Cooked flaked fish|
|Ready to go into the oven. I am sure I took a photo when it came out of the oven as well, but it seems to have gone AWOL!!|
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