Baked Cod Supreme

I love fish, any kind be it Saltwater, freshwater or shellfish. Having grown up in Australia I was very spoilt eating all kinds of fish as it was so inexpensive. That and we lived on the water so we used to catch a lot ourselves off of the jetty especially the yummy Mud Crab. They are only found off the coast of Australia and other parts of Southeast Asia as they like the tropical, warm temperate waters. If you ever go you will have to try a muddie (as there called there)MMmmm. Another favourite of mine are Morton Bay bugs these are small crayfish found off the coast of Queensland. But really I just love any fish Salmon, Sole, Tuna, Skate, perch, halibut, orange roughy, red snapper o.k, o.k. I think you get my drift.

Anyway onto the post. I have posted this recipe below as it is so easy to prepare and the whole family will love it. I place mixture in individual mini oven dishes, but you can use a casserole dish to cook it in. Also the recipe is for 4 people, if making for more I do 1 piece of cod per person (depending on size if the cod fillets if they are large I do 11/2 for 2 e.g 3 fillets for 4)


Ingredients

4 Cod fillets
1 Cup dry white wine
1 small onion, chopped
2 Tablespoons fresh Parsley, roughly chopped
1 Teaspoon fresh Tarragon, chopped
1 Cup water
3 Tablespoons lemon juice
2 Cloves Garlic, chopped

For the sauce

Reserved liquid from pan
1 Teaspoon fish stock
1 Teaspoon chicken stock
2 Teaspoons cornflour
200 Ml light cream
3 Tablespoons double cream
11/2 Tablespoons sherry
1 Teaspoon tarragon
2 Teaspoons parsley
11/2 Cup Gruyere cheese
2 Tablespoons Parmesan cheese
11/2 Cups of peas
220g cooked shrimp, peeled ( any you like salad shrimp or medium sized)
pepper to taste
buttered breadcrumbs
3 Tablespoons extra Parmesan for the top


Method

1. Add wine, water, garlic, onion, tarragon, parsley, lemon juice to a pan bring to boil. Turn down the heat add cod fillets and simmer until tender about 7-10 Min's

2. Remove cod from pan, put in bowl and set aside. Strain liquid into saucepan and return to heat. Add both stocks and sherry stir, in a glass combine cornflour with a little water, add to pan and stir until mixture thickens. Add both the creams, tarragon and parsley stir to mix. Then add the Parmesan cheese and stir until melted, add Gruyere half a cup at a time and stir after each addition until cheese melts, add pepper to taste, remove from heat.

3. In a large bowl put cod, peas and shrimp pour sauce over and stir gently to combine as you don't want the cod flaking into to small chunks. Place mixture either into individual serving dishes or large oven proof casserole dish. Top with buttered breadcrumbs and sprinkle remaining Parmesan cheese on top. Bake oven for 20-25 Min's or until golden brown at 180c-190c.

Serve by itself or with salad.

photo's taken by me unless otherwise stated.