Photo: Cod Croquettes, Sweet Red Pepper Gravy, and Mashed Potatoes with Spinach Recipe
Ingredients
- 3 large starchy potatoes, peeled and cut cubed
- Salt
- 1 lemon
- 1 1/4 pounds fresh cod fish
- 1/4 cup vegetable oil, eyeball it
- 2 teaspoons seafood seasoning blend, (recommended: Old Bay) 2/3 palm full
- 2 ribs celery and their greens, finely chopped
- 1 small yellow skinned onion, peeled and finely chopped
- 2 to 3 tablespoons chopped fresh thyme leaves, a few sprigs
- 3 to 4 tablespoons chopped fresh flat-leaf parsley, a handful
- Black pepper
- 1 egg
- 2 cups plain bread crumbs
- 4 tablespoons butter
- 1/2 red bell pepper, finely chopped
- 1 shallot, finely chopped
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 clove garlic, finely chopped
- 1/4 cup cream or half-and-half
- 1 pound triple washed spinach leaves, stemmed and chopped
Directions
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.
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By kelly.mctague_1...
mckinney, TX
on September 18, 2012
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VERY VERY good!!! Even my 9 YO son loved these. We all went back for 2nds. The sauce is to die for! If you make these, you have to make the sauce as that really makes the recipe. My hubby ask me not to make my crab cakes just make this for now on. I have made this a handful of times now and this last time I chopped the spinach and that made all the difference in the world. My daughter usded to not like the potatoes when I would make this but had two servings of them last night. It disperses the spinach and makes the potatoes a pretty green.
By kiwalchuk
Olympia, WA
on August 19, 2012
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The whole fam loved it!
By hotmomoften
on April 25, 2012
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This is a delicious dish! I have made it three times now and it has been good all three times. The first time I didn't see to chop the spinach <very important>I too was confused about amount of spinach first two times...this time I chopped the spinach well, in batches with my food processor. Big difference! I followed the recipe exactly this time and it turned out very good! Only one egg and one cup of bread crumbs in the mix. I don't think it is intended to use entire 2 cups of breadcrumbs, second cup I used to roll cod balls in and then flatten to make patties. I too let them rest in the frig for thirty minutes or so before frying. I had zero problems with patties maintaining their form.Also, this dish is intended to be eaten all together the flavors really compliment each other so if you plan on leaving anything out, I would not bother with this recipe.
Read all 57 reviews