Cod with Cream and Corn Bread

This recipe is perfect for those who love cod with corn bread and cod with cream.
It's a flavorful recipe, ideal to share with family on colder weekends and special days like Christmas.
If you want, you can replace the turnip tops with spinach, in this case you just need to sauté them with a little olive oil instead of boiling them.

Neuza Costa

11 June, 2023

Ingredients:

• 4 pieces of soaked cod
• 1 small bunch of prepared turnip tops
• 400 g (14 oz) of roughly chopped corn bread
• 6 tablespoons of olive oil
• 2 large onions, thinly sliced into half moons
• 4 cloves of garlic, minced
• 3 bay leaves
• 400 ml (1 2/3 cups) of fresh cream
• Salt
• White pepper
• Nutmeg

Instructions:

1. In a pot of boiling water, season with salt.
   Add the turnip tops.
   Submerge them well with a slotted spoon.
   Cover and cook for 15 to 20 minutes until the turnip tops are tender.
2. Meanwhile, in another pot of boiling water, boil the cod.
   As soon as it starts to boil, remove the cod with a slotted spoon to a plate and let it cool.
3. After the turnip tops are cooked, drain them.
4. Remove the skin and bones from the cod and shred it.
5. In a large pan, heat the olive oil, onion, garlic, and bay leaves.
   Stir and let it sauté until the onion starts to brown.
   Add the cod and stir well.
   Season with grated nutmeg and pepper.
   Mix well and heat the cod.
6. After the cod is hot, add the cream.
   Stir and bring it to a boil.
   When it starts to boil, remove the bay leaves and add the turnip tops.
   Stir and let it boil until the sauce is reduced.
7. In a large, preferably clay, baking dish, place the cod and spread the turnip tops evenly.
   Smooth it out and spread the corn bread on top.
8. Bake at 190°C (375°F) and let it roast for about 25 minutes.
   When the corn bread is golden, remove it and serve.

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The IntenseFlavour team wishes you a bon appetit!