If by sea.

My seafood obsession is well documented. If you were to do a search on this here blog, you will probably find that fish and/or seafood appear more often than anything else. The Hubbz says I have the ocean(s) running through my veins and I suppose he’s partly right. After all, I grew up with quick and easy access to the Atlantic and the Pacific and to all the goodness harnessed within their waters.

Yesterday I made my required stop by the Asian market, the one place in Houston where I know I will find seafood-a-plenty, all on display, glistening and fresh. I had to stop myself from buying everything I saw and craved, reminding myself of my limited freezer. I can almost imagine that is how those midnight shoppers feel when they go into the stores on Black Friday. Frantically going through the options and picking up marked down items to fill their carts.

This time, I’m going back to one of my all-time-standbys: Al Ajillo (garlic sauce), with yet, another twist. The addition of cream to end up with a silky, creamy sauce. I also used cod fillets, instead of my usual snapper or red fish or shrimp. It was so good and super easy and it came together in a snap. This will work with almost any fish, I even think it would be great to sub the fish with chicken or pork cutlets.

Cod in Creamy Garlic Sauce

1 lb cod fillets, seasoned with a sprinkling of salt and pepper
3 tbsp extra virgin olive oil
1 tbsp butter
1/2 cp onion, finely diced
4 cloves garlic, minced
1 bay leaf
1/4 cp parsley, finely chopped
1/2 cp sherry or white wine
1/4 cp heavy cream

You will need to use a saute pan with a lid. On medium-high, heat the olive oil and butter until melted, then add the onions. Cook onions until translucent before adding the garlic, bay leaf and parsley, cook for 2 or 3 more minutes.


Bring the temperature to high and add the sherry, stirring constantly and allowing  the alcohol to cook down. Add the fillets, giving them a turn to make sure both sides enjoy the sauciness.

Allow them to cook for about 2 minutes per side (this may vary depending on thickness). Add the cream and swirl the pan around to distribute the cream evenly. Turn off the heat and cover with the lid, allow the steam and heat contained in the pan to continue cooking the fish.

Serve it over white rice or with steamed veggies.

Cookingly yours,

Comments ( 8 )

  1. ReplyLiving Dilbert

    I've NEVER seen food look as good as yours! You are the best!!! It's been a bit since I've written, but please know I love, love, love your blog. You are inspiring, to say the least!

    • Replychefyourself

      aaawww! Thanks! It's so nice to be liked and, strangely, its also nice to be e-stalked ;)

  2. ReplyPlatanos, Mangoes and Me!

    You are right the fish just glistens...ready to jum in a take a bite. ALso your rice...you do make a mean "arroz blanco". Have a gret time in Miami!

    • Replychefyourself

      So funny that you would comment on the rice. I truly believe that is a Latin thing. When I met my Hubbz, he had no idea how good rice really was, when properly done, of course. He couldn't understand why I kept any sauce away from it and ate it on its own. Today, he's fully converted to the right way and actually prefers arroz blanco now.

  3. ReplyJoan Nova

    I like the idea of this creamy garlic sauce for the cod. I just cooked cod today but conventionally (to me) with peppers, onions and saffron. Next time, I'm going for the creamy sauce.

    • Replychefyourself

      mmmm, with saffron? I'll have to go over to your blog to see that recipe. I bet that was divine.

  4. ReplyAnn

    I can almost TASTE it.. But I can't.. That should be a SIN..

    • Replychefyourself

      I think you're due for another home-cooked meal. Any requests?

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