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Cod In Curry Sauce
Cod In Curry Sauce
(Merluzzo al Curry)
 
 
Ingredients:

For the Fish Stock:
2 and 1/4 lbs (1 kg) white fish (or white fish heads and bones with the gills removed)
1 onion, chopped
1 carrot, sliced
1 celery stick, sliced
1 fresh thyme sprig
1 fresh flat-leaf parsley sprig
1 tablespoon black peppercorns, moderately crushed
Salt

For the Cod:
1 and 3/4 lb (800 grams) cod fillets
1 onion, thinly sliced
1 teaspoon curry powder
Pinch of saffron powder
1 egg yolk
1 tablespoon extra virgin olive oil
Salt and pepper

Directions:

Prepare the Fish Stock:
Pour 3 pints (2 liters) of water into a large saucepan.
 
Add the onion, carrot, celery, herbs, and peppercorns and season with salt.

Gradually bring to a boil, then lower the heat and simmer for about 30 minutes.

Remove from the heat, leave to cool, then add the fish (the water should just cover the fish).

Return to the heat, bring just to a boil, then lower the heat and simmer for another 20-25 minutes.

Remove from the heat and let the fish cool in the stock for a stronger flavor.

Strain the stock.

Leave to cool slightly, then strain.

Prepare the Cod:
Place the cod in a pan.
 
Add water to cover and a pinch of salt and bring just to a boil.
 
Lower the heat and simmer gently for about 15-18 minutes.

Remove with a slotted spoon, drain well and keep warm.

Heat the olive oil in a pan.
 
Add the onion and cook over a low heat, stirring occasionally, for about 5-6 minutes.

Add 1/4 pint (150 ml) of the stock.
 
Sprinkle with the curry powder and saffron and simmer for about 2-3 minutes.

Beat the egg yolk with the remaining stock.
 
Pour into the pan and cook until the sauce has thickened.

Season with salt and pepper.
 
Pour the sauce over the cod. Serves 4.

That's it!
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