Cod fillets in creamy paprika sauce
Spain on a Fork · ♥ 2K likes · 31.6K views · 7 min video
Read about fillet in the BrightCulinary Book
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Ingredients
Method
Techniques
- 60 ml extra virgin olive oil
Heat a large frying pan over medium heat with the extra virgin olive oil.
Drying, seasoning and flouring the cod
- 4 whole cod fillets
Pat the cod fillets completely dry on paper towels and season both sides with sea salt and black pepper.
- sea salt
- black pepper
- 60 g all purpose flour
- 2 g baking powder
Mix the flour and baking powder in a shallow bowl and coat each fillet evenly all around.
Fry the fillets in the hot oil in a single layer, three to four minutes per side, until golden and just cooked through, then remove and set aside.
- 1 whole onion
- 4 cloves garlic
- 8 g all-purpose flour
In the same pan at the same heat, add the chopped onion and garlic, coat in the oil and stir continuously about three minutes until the onion is translucent.
Add one tablespoon of flour and cook for two minutes, stirring, to cook off the raw flour flavour.
- 5 g sweet smoked Spanish paprika
- 1 g dried oregano
- ¼ tsp crushed red pepper
Add the paprika, oregano and crushed red pepper and mix quickly so the paprika does not turn bitter.
Paprika, milk and broth into a creamy sauce
- 180 ml milk
- 180 ml vegetable broth
Add the milk and vegetable broth and mix gently for about five minutes until the sauce is slightly creamy, then season with sea salt and black pepper.
Return the fillets to the pan in a single layer, spoon the sauce over each one and simmer one to two minutes until heated through.
- lemon juice
- parsley
Plate the fillets with the sauce and finish with fresh lemon juice and chopped parsley.