Another easy fall back meal, I always have a kilogram of smoked cod in the freezer.

Ingredients, Method and Serving:

Cook the fish

1 kg of smoked cod, poached in milk at a slow simmer, with a bay leaf, salt and pepper for about 10 minutes, until tender and fish just flakes apart.

Remove from liquid, remove skin and bones and flake into chunks. Set aside.

Make white sauce

Make a white sauce using some of the poaching liquid  and add chopped parsley before serving.


Serve rice, white sauce with some cod. Sprinkle with garlic chives and a salad on the side.


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