For a dish you can easily make heartier, serving over mashed potatoes, or lighter for a warm summer evening, try this smothered cod or pollack recipe.
With summer, I often turn to fish for dinner. I can serve it over potatoes, with salad. Really, the possibilities are endless.
Pollack: What’s in a name?
For many ingredients, substitutions are no problem.
For example, pollock, which is a member of the cod family and shares many of its attributes, including a firm texture, mild flavor and snow-white fillets loaded with lean protein, works in any recipe calling for cod.
However, at the fish counter it pays to pay attention to names because the Food & Drug Administration regulates what foods sold in the United States are called.
This allows consumers to know more about their origin and be confident in the safety and environmental standards used to raise or harvest the product.
Recently, the FDA made a change regarding pollock.
Alaska pollock was previously a species name, which meant pollock from Russia or China could be sold as Alaska pollock.
To clear up the confusion and help ensure consumers know the source of their food, now only pollock from Alaska can be called Alaska pollock.
Find more easy, meatless recipes and inspiration at wildalaskaseafood.com.
Smothered Cod or Pollock Recipe
- 1/4 cup olive oil
- 1/2 cup red onion
- 2 teaspoons garlic, chopped
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- salt and pepper, to taste
- 4 tablespoons flour
- 2 cups chicken stock
- 1/2 cup tomato, seeded and chopped
- 2 teaspoons fresh thyme
- 4 wild Alaska cod or pollock fillets (4-6 ounces each)
- 2 cups mashed potatoes, warmed
- 4 fresh thyme sprigs, for garnish
Directions for Pollock Recipe:
- In hot saute pan, cook olive oil, onion and garlic for 1 minute.
- Add both peppers and salt and pepper, and saute 2 minutes.
- Add flour and stir until flour turns light brown.
- Add chicken stock and stir until liquid smooths and starts to thicken.
- Add tomato and thyme.
- Season fish with salt and pepper, to taste, and place into simmering sauce and cover.
- Cook 3-4 minutes, carefully turn, cover and continue to cook until done, 3-4 minutes.
To serve, place 1/2 cup of mashed potatoes on 4 serving plates. Carefully remove each piece of fish and place on top of mashed potatoes. Evenly divide sauce over each piece of fish. Garnish each plate with 1 sprig of fresh thyme, if desired.
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