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Cod in Creamy al Ajillo Sauce

My seafood obsession is well documented. If you were to do a search on this here blog, you will probably find that fish and/or seafood appear more often than anything else. The Hubbz says I have the ocean(s) running through my veins and I suppose he's partly right. After all, I grew up with quick and easy access to the Atlantic and the Pacific and to all the goodness harnessed within their waters.

Yesterday I made my required stop by the Asian market, the one place in Houston where I know I will find seafood-a-plenty, all on display, glistening and fresh. I had to stop myself from buying everything I saw and craved, reminding myself of my limited freezer. I can almost imagine that is how those midnight shoppers feel when they go into the stores on Black Friday. Frantically going through the options and picking up marked down items to fill their carts.

This time, I'm going back to one of my all-time-standbys: Al Ajillo (garlic sauce), with yet, another twist. The addition of cream to end up with a silky, creamy sauce. I also used cod fillets, instead of my usual snapper or red fish or shrimp. It was so good and super easy and it came together in a snap. This will work with almost any fish, I even think it would be great to sub the fish with chicken or pork cutlets.

Cod in Creamy Garlic Sauce

1 lb cod fillets, seasoned with a sprinkling of salt and pepper
3 tbsp extra virgin olive oil
1 tbsp butter
½ cup onion, finely diced
4 cloves garlic, minced
1 bay leaf
¼ cup parsley, finely chopped
½ cup sherry or white wine
¼ cup heavy cream

You will need to use a saute pan with a lid. On medium-high, heat the olive oil and butter until melted, then add the onions. Cook onions until translucent before adding the garlic, bay leaf and parsley, cook for 2 or 3 more minutes.

Bring the temperature to high and add the sherry, stirring constantly and allowing the alcohol to cook down. Add the fillets, giving them a turn to make sure both sides enjoy the sauciness.

Allow them to cook for about 2 minutes per side (this may vary depending on thickness). Add the cream and swirl the pan around to distribute the cream evenly. Turn off the heat and cover with the lid, allow the steam and heat contained in the pan to continue cooking the fish.

Serve it over white rice or with steamed veggies.

Cookingly yours,
Anamaris

Other recipes by Anamaris:

Tamales
Sopa de Arroz con Pollo
A Tale of Two Rice Recipes
Arroz con Coco (Coconut Rice)
Panamanian Pasta: Johnny Mazzetti
Sopa de Res con Arvejas (Split Pea and Beef Soup)
Yuca Delights: With Mojo or Spicy Mayo-Ketchup
Chuletas Guisadas (Stewed Pork Chops)

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Tags: Latin, ajillo, al, cream, fish, garlic, pescado, recipe, sauce, seafood

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Comment by Ninfa DePalma on March 29, 2013 at 7:23pm: Annamaris, I prepare your wonderful recipe and it was DELICIOUS, thank you so much for sharing with all of us!!

Comment by Lilly Valentin on March 25, 2013 at 8:19am: This will be dinner tonight, Thanks!

Comment by Norma Torres on March 24, 2013 at 9:01pm: Amiguita..te eh estado pensando y te mande un correo...Me acuerdo de este plato y tu perfecto arroz...Espero que este bien...Un abrazo...

Comment by Rita Scott on March 24, 2013 at 8:24pm: Yum! Will definitely be trying this recipe!

Comment by Laura Richards on May 18, 2011 at 5:28pm: mmm that was eye appealing

Comment by Katie Metz de Martínez on May 18, 2011 at 9:20am: I live on the ocean, so it's easy to get fresh white fish (though not necessarily cod). I'm definitely giving this a try. You can't go wrong with a garlic cream sauce!

Comment by M.D. Esteves on May 15, 2011 at 11:21pm: Made this with tilapia instead and served over yellow rice. Nice quick and simple recipe to put together. Had to make myself stop eating.

Comment by Norma Torres on May 8, 2011 at 11:29am: To all of you out there at HK...follow Anamaris' recipes...she is a fantastic cook and executes her food to perfection

Comment by Larry"The Wizard" Siegfried on May 6, 2011 at 5:12pm: Fantastic... I was looking for a creamy ajillo sauce... Just perfect... Thank You...

Comment by Debra Roulette on May 6, 2011 at 12:26pm: i'm gonna try this tonight ... it's does look delicious !!!