Cod with sweet potato and rhubarb in orange sauce

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Dairyfree, paleo and AIP recipe for a sweet seasonal fish stew

Delicious light fish stew with slightly sweet and sour flavors. Orange, sweet potato and rhubarb, which combine beautifully with the mild taste of cod. With some rosemary and paprika powder complete it.

An easy and light main course or lunch.

Cooking cream

If you eat dairy, you can use regular cooking cream for this dish. For vegan cream, you can choose oat, rice or soy.

Paleo and AIP cream

For paleo neither of those are good choices. Then you can always use coconut milk. But sometime I want a different kind of flavour. For paleo that might be almond cream. But be aware of the additives. The almond cream I know contain a form of gum.

Cod with sweet potatoe and rhubarb in an orange and cream sauce

ME (Marjolein Eikenboom)
Delicious, light fish stew. With sweet and sour flavors from orange juice, sweet potato and rhubarb. Which all combine beautifully with the mild taste of cod. With some rosemary and paprika powder to complete it.
Free from dairy, eggs, eggwhites, gluten, grains, legumes, nightshade, nuts, peanuts, pseudograins, seeds, soy
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course dinner
Servings 2 people
Calories 390

Equipment

  • 1 skillet wit lid
  • slicer or peeler

Ingredients

  • 2 cod fillets
  • 2 sweet potato's medium to large
  • 6 stalks rhubarb
  • 2 oranges
  • 4 tbsp cooking cream ordinary, made from dairy, or any vegan choice
  • 2 tsp dried rosemary or 2 large fresh sprigs
  • 2 tsp paprika powder
  • 2 pinches black pepper freshly ground
  • 2 pinches Celtic sea salt
  • 2 dashes olive oil for frying
For paleo and AIP
  • 4 tbsp coconut milk no dairy or cream made from oats, soy or rice
For AIP and free from nightshade and seeds
  • 1 tsp thyme no paprika powder or black pepper (nightshade and seed)
  • 1 tsp oregano

Instructions

  • Take the cod out of the refrigerator. You can use fresh or frozen cod. If frozen let it thaw first.
  • Peel the sweet potatoes and cut them into small cubes. Heat the pan and add oil.
  • Fry/bake the cubes for 10 minutes on fairly high heat until brownish on all sides.
  • Add the paprika powder, rosemary, black pepper and salt and fry for another minute.
  • Squeeze an orange, making sure no seeds get into the juice. Pour the juice over the potatoes.
  • Add the cream. Stir briefly. Reduce the heat to low.
  • Wash and cut the rhubarb into pieces. Add. Stir again.
  • Place the lid on the pan with a large gap in between. This way you keep the heat inside. But at the same time some fluids can evaporate and the sauce can thicken a bit.
  • About 4 minutes after the rhubarb: place the fish in the sauce in such a way that it's covered with some of the sauce, potatoes and rhubarb. Place the lid halfway back on the pan.
  • After 3 minutes, turn the fish over. Pour some sauce over it with a spoon. Do not stir too much, then both the fish and the rhubarb will remain as whole as possible. Let it simmer for another 3 minutes, still with the lid halfway on.

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