Serves 2
INGREDIENTS:
4 fillets cod
4-5 pieces garlic
3 tbsp lemon juice
Chopped fresh parsley
2 tbsp salt
1 dried habanero pepper
1 tbsp butter
1 tbsp flour
1 cup whole milk
½ cup veggie stock
1 onion
3-4 tbsp light cream
1 tbsp cinnamon
Olive oil
DIRECTIONS: In a flat dish, place cod pieces. Add lemon juice and parsley. Chop 3-4 pieces of garlic finely and lightly fry in a pan with olive oil over medium heat. Be sure to watch this, to prevent burning. Once the garlic has cooked, pour over the fish with the oil mixture.
In a pot, take flour and butter and brown over medium to low heat. When the flour is no longer blonde, add 1 cup of milk and whisk together until it is thickened. Keep this on low heat. In another small pan, pour olive oil and cook the onions until they are browned, about 15 minutes in total. Add 1 more garlic clove and the habanero pepper towards the end and cook everything through.
In a blender, pour the thickened milk mixture with the onions, habanero, and garlic. Add the cinnamon. Blend until the sauce is a nice deep pink from the pepper. Add the veggie stock and blend again, being careful not to thin out the sauce too much.
In a larger pan on medium heat, lightly fry the marinated cod pieces and brown on both sides, about 3-4 minutes per side. Pour in the habanero cream mixture and add more cream as needed to thicken it up. Cook until the dish is fully heated on low heat and garnish with parsley, serve, and enjoy! This dish goes great with a side of seared padronpeppers.