ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

MERLUZZO WITH PARSLEY SAUCE

Updated on June 12, 2011

For all of you cod lovers out there, here is my second recipe for Merluzzo, the Italian term for cod fish. What I especially like about some of these recipes is most ingredients are common and you probably have many of them already stocked.

What You Will Need:

1 cup milk

4 five ounce cod fillets

1 tablespoon and 1 teaspoon butter

3 tablespoons all purpose flour

1/4 cup chicken broth

2 tablespoons fresh, minced parsley

1/2 teaspoon salt

1/4 teaspoon fresh, ground black pepper

dash cayenne pepper - optional

What to Do:

In medium skillet, heat milk. Add the cod fillets, cover and poach. (Poaching is the process of gently simmering food in liquid other than oil, generally milk, stock or wine.) Poach for four to five minutes until fish is cooked and flakes easily when tested with a fork. Using a slotted spoon, transfer to a serving plate, keep warm and reserve the milk.

In medium saucepan, melt butter, add flour. Cook over low heat for two minutes, until bubbly. Remove from heat; whisk in the hot milk and chicken broth, add the minced parsley, salt and pepper. Return to low heat and cook, stirring constantly - about three minutes - the sauce should thicken by then. Pour over the fish and embellish with parsley sprigs.

Your Meal for Tonite!

Comments

    0 of 8192 characters used
    Post Comment

    No comments yet.