SERVES 4
Cod is a very versatile fish, and in this recipe it is truly marvelous. The succulent sherry bacon in the bed of peas pairs beautifully with the flaky, tender cod, and the cilantro sauce adds a creamy texture. You can prepare this dish very quickly since cod is easy to cook—so you’ll have more time to relax and enjoy your meal!
INGREDIENTS:
FOR THE BACON, PEAS, AND SHERRY
6 slices bacon, chopped
½ yellow onion, finely chopped
1 cup peas
¼ cup sherry
FOR THE COD
1 tablespoon butter
1 tablespoon flour
1 cup whole milk
salt
2 tablespoons cream
1 pound fresh cod fillets
½ cup cilantro, finely chopped
PREPARATION:
1. In a pan over medium-high heat, sauté the bacon until it’s crunchy. Add the onion and cook for 3 minutes. Add the peas and cook for 2 minutes. Add the sherry and reduce by ¾.
2. In a large pan over medium-high heat, melt the butter. Add the flour, making sure it dissolves well. Slowly add the milk so that it thickens, and cook for 1 minute. Season with salt and add the cream. Reduce until the mixture coats the back of a spoon. Add the cod and cook for 8 minutes. Add the cilantro and remove from the heat.
3. Arrange the mixture of sherry, bacon, and peas on individual plates, and top with the cod and cream sauce.