Cod in Creamy al Ajillo Sauce, photo by Anamaris Cousins PricePhoto by Anamaris Cousins Price

Cod in Creamy al Ajillo Sauce

Cuisine: Latin
Prep Time: 15 minutes
Servings: 4 servings
This delightful cod recipe adds a twist to the traditional method: a creamy touch to the ever popular al ajillo sauce. Not a fan of cod? Swap it with your favorite fish, or even chicken or pork.

My seafood obsession is well documented. If you were to do a search on this here blog, you will probably find that fish and/or seafood appear more often than anything else. The Hubbz says I have the ocean(s) running through my veins and I suppose he’s partly right. After all, I grew up with quick and easy access to the Atlantic and the Pacific and to all the goodness harnessed within their waters.

Yesterday I made my required stop by the Asian market, the one place in Houston where I know I will find seafood-a-plenty, all on display, glistening and fresh. I had to stop myself from buying everything I saw and craved, reminding myself of my limited freezer space. I can almost imagine that is how those midnight shoppers feel when they go into the stores on Black Friday, frantically going through the options and picking up marked down items to fill their carts.

This time, I’m going back to one of my all-time-standbys: al ajillo (garlic sauce), with yet another twist. The addition of cream to end up with a silky, creamy sauce. I also used cod fillets, instead of my usual snapper or red fish or shrimp. It was so good and super easy, and it came together in a snap. This will work with almost any fish; I even think it would be great to sub the fish with chicken or pork cutlets.

Ingredients

  • 1 pound cod fillets seasoned with a sprinkling of salt and pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon butter
  • ½ cup onion finely diced
  • 4 cloves garlic minced
  • 1 bay leaf
  • ¼ cup parsley finely chopped
  • ½ cup sherry or white wine
  • ¼ cup heavy cream

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Directions

  1. You will need to use a sautee 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.
  2. 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.
  3. 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.
  4. Serve it over white rice or with steamed veggies.
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