Cod in Scallop Shells recipe
information
290 calories per serving
ingredients
2 litres (3 1/2 pints) water
salt and freshly milled white pepper
3 cloves
2 onions
575 g (1 1/4 lb) cod fillets
2 tomatoes
100 g (4 oz) button mushrooms
2 tablespoons butter
150 ml (1/4 pint) pint white wine
4 tablespoons single cream
1 tablespoon chopped fresh dill
4 tablespoons grated Parmesan cheese
Garnish
4 green olives
4 small sprigs fresh dill
salt and freshly milled white pepper
3 cloves
2 onions
575 g (1 1/4 lb) cod fillets
2 tomatoes
100 g (4 oz) button mushrooms
2 tablespoons butter
150 ml (1/4 pint) pint white wine
4 tablespoons single cream
1 tablespoon chopped fresh dill
4 tablespoons grated Parmesan cheese
Garnish
4 green olives
4 small sprigs fresh dill
method
1. Bring the water and a generous pinch of salt to the boil in a large saucepan. Stick the cloves into one of the onions and add it to the saucepan, together with the fish fillets. Simmer for 10 minutes, then remove the fish from the saucepan and set it to one side.
2. Peel and dice the tomatoes. Trim, wash and drain the mushrooms. Finely chop the second onion and fry it in the butter until transparent.
3. Add the tomatoes and mushrooms and fry gently for a few minutes. Flake the cod fillets into small pieces, removing the skin and any bones.
4. Add to the onion, tomatoes and mushrooms. Season to taste, then add the wine. Cook for a few minutes, turning occasionally until most of the liquid has evaporated. Stir in the cream and dill.
5. Spoon the mixture into four scallop shells, sprinkle with Parmesan and brown in a hot oven (220 c, 425 F, gas 7). Serve garnished with olives and sprigs of dill.
2. Peel and dice the tomatoes. Trim, wash and drain the mushrooms. Finely chop the second onion and fry it in the butter until transparent.
3. Add the tomatoes and mushrooms and fry gently for a few minutes. Flake the cod fillets into small pieces, removing the skin and any bones.
4. Add to the onion, tomatoes and mushrooms. Season to taste, then add the wine. Cook for a few minutes, turning occasionally until most of the liquid has evaporated. Stir in the cream and dill.
5. Spoon the mixture into four scallop shells, sprinkle with Parmesan and brown in a hot oven (220 c, 425 F, gas 7). Serve garnished with olives and sprigs of dill.
serving amount
serves 4
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