Cod Croquettes, Sweet Red Pepper Gravy, and Mashed Potatoes with Spinach
Cod Croquettes, Sweet Red Pepper Gravy, and Mashed Potatoes with Spinach is a main course that serves 4. One serving contains 978 calories, 49g of protein, and 38g of fat. For $5.55 per serving, this recipe covers 62% of your daily requirements of vitamins and minerals. 76 people have made this recipe and would make it again. Head to the store and pick up vegetable oil, starchy potatoes, butter, and a few other things to make it today. Thanksgiving will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a pescatarian diet. It is brought to you by Foodnetwork. Overall, this recipe earns an outstanding spoonacular score of 99%. Spinach and Roasted Red Pepper Tofu Croquettes, Ground Turkey Gravy Over Mashed Sweet Potatoes, and Thanksgiving : mashed sweet potatoes and giblet gravy are very similar to this recipe.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
Black pepper
2 cups plain bread crumbs
4 tablespoons butter
2 cups chicken stock
1 1/4 pounds fresh cod fish
1/4 cup cream or half-and-half
1 egg
2 tablespoons all-purpose flour
3 to 4 tablespoons chopped fresh flat-leaf parsley, a handful
2 to 3 tablespoons chopped fresh thyme leaves, 3 sprigs
1 clove garlic, finely chopped
2 ribs celery and their greens, finely chopped
1 lemon
1 small yellow skinned onion, peeled and finely chopped
1/2 red bell pepper, finely chopped
Salt
2 teaspoons seafood seasoning blend, (recommended: Old Bay) 2/3 palm full
1 shallot, finely chopped
1 pound triple washed spinach leaves, stemmed and chopped
3 large starchy potatoes, peeled and cut cubed
1/4 cup vegetable oil, eyeball it
Equipment:
pot
frying pan
bowl
aluminum foil
oven
whisk
Cooking instruction summary:
Place potatoes in a pot and cover with cold water. Put a lid on the pot and bring the water up to a boil. Salt water and cook potatoes until tender, 15 minutes. Bring 1/2-inch water to a simmer in a large nonstick skillet. Zest a lemon and reserve. Cut lemon and season the fish the some lemon juice and salt and add to the simmering water. Cover pan and cook fish 8 minutes. Remove and flake fish into a bowl. Discard water and wipe out pan, returning it to heat over medium flame and add 1/4 cup vegetable oil. To the fish, add reserved lemon zest, seafood seasoning, celery, onion, thyme, parsley, salt, and pepper to fish. Add egg and 1 cup of the bread crumbs. Form 8 fish patties and toss in remaining bread crumbs to set the patties. Add 1/4 cup vegetable oil to the cleaned out pan and heat over medium flame. Cook patties in the oil for 4 to 5 minutes on each side until golden and reserve under foil or in warm oven. Return skillet to heat again over medium flame and melt in 2 tablespoons of butter then add the red bell peppers and shallots and cook 2 to 3 minutes. Add in flour and cook a minute more. Whisk in broth, thicken, and season with salt and pepper to make savory red pepper gravy. Drain cooked potatoes and return to hot pot. Add in remaining butter, garlic and 1/4 cup cream or half & half. Mash and season the potatoes with salt and pepper. Fold in spinach leaves until they all wilt into potatoes. To serve, pile spinach mashers on plates and top with patties and gravy.
Step by step:
1. Place potatoes in a pot and cover with cold water. Put a lid on the pot and bring the water up to a boil. Salt water and cook potatoes until tender, 15 minutes.
2. Bring 1/2-inch water to a simmer in a large nonstick skillet. Zest a lemon and reserve.
3. Cut lemon and season the fish the some lemon juice and salt and add to the simmering water. Cover pan and cook fish 8 minutes.
4. Remove and flake fish into a bowl. Discard water and wipe out pan, returning it to heat over medium flame and add 1/4 cup vegetable oil. To the fish, add reserved lemon zest, seafood seasoning, celery, onion, thyme, parsley, salt, and pepper to fish.
5. Add egg and 1 cup of the bread crumbs. Form 8 fish patties and toss in remaining bread crumbs to set the patties.
6. Add 1/4 cup vegetable oil to the cleaned out pan and heat over medium flame.
7. Cook patties in the oil for 4 to 5 minutes on each side until golden and reserve under foil or in warm oven. Return skillet to heat again over medium flame and melt in 2 tablespoons of butter then add the red bell peppers and shallots and cook 2 to 3 minutes.
8. Add in flour and cook a minute more.
9. Whisk in broth, thicken, and season with salt and pepper to make savory red pepper gravy.
10. Drain cooked potatoes and return to hot pot.
11. Add in remaining butter, garlic and 1/4 cup cream or half & half. Mash and season the potatoes with salt and pepper. Fold in spinach leaves until they all wilt into potatoes.
12. To serve, pile spinach mashers on plates and top with patties and gravy.
Nutrition Information:
covered percent of daily need
