Cod Croquettes, Sweet Red Pepper Gravy, And Mashed Potatoes With
Spinach
Serves 4
Recipe By: Rachael Ray
3 large starchy potatoes -- peeled and cut cubed
Salt
1lemon
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 rib celery and their greens -- finely chopped
1 small yellow skinned onion -- peeled and finely chopped
3 tablespoons fresh thyme leaves chopped -- a few sprigs
4 tablespoons fresh flat-leaf parsley chopped -- a handful
Black pepper
1egg
2 cup plain bread crumbs
4 tablespoons butter
1/2 red bell pepper -- finely chopped
1 shallot -- finely chopped
2 tablespoons all-purpose flour
2 cup chicken stock
1 clove garlic -- finely chopped
1/4 cup cream or half-and-half
1 pounds triple washed spinach leaves -- stemmed and chopped
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.
Yield: 4 servings
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