Icelandic Cod Stew

Description
Icelandic cod stew for 6 persons. Sauce recipe yields 6 fl oz.



Ingredients

 * 36 oz cod fillets
 * 3 tbsp butter
 * 28 oz skinned and boiled potatoes
 * 1 medium sized onion, finely chopped
 * 1 – 2 cloves garlic (optional), finely chopped
 * ½ qt milk
 * ½ qt water
 * sauce thickener
 * salt and freshly grounded white pepper
 * 2 cups Sauce Hollandaise (see below)
 * ca 4 tbsp Parmesan cheese

Sauce Hollandaise

 * 1 tbsp lemon juice
 * 1 tbsp water
 * 3 egg yolks
 * salt and ground white pepper
 * 6 oz unsalted butter, diced small

Directions

 * 1) Remove skin and bones from cod fillets.
 * 2) Bring water to boil, season with ½ tbsp salt, place in boiling water and cook for 4-5 minutes.
 * 3) Remove from the heat and let stand for another 5 minutes, then remove from water and keep warm.
 * 4) Save water.
 * 5) Melt the butter in a sauce pan and sweat the onion and garlic in it.
 * 6) Add the milk and half of the fish stock.
 * 7) Bring to boil and thicken with the sauce thickener.
 * 8) Crumble the and dice the potatoes.
 * 9) Blend and potatoes and add to the sauce.
 * 10) Season to taste with a generous amount of freshly grounded white pepper.
 * 11) Place the stew in an ovenproof plate, cover with Sauce Hollandaise and sprinkle with Parmesan cheese.
 * 12) Place under a very hot grill until golden and serve hot with a dark bread.

Sauce Hollandaise

 * 1) Put the lemon juice, water and the yolks in a pan or bowl over simmering - not boiling - water, season to taste and whisk.
 * 2) Add 1 cube butter at a time and whisk until absorbed.
 * 3) When all the butter has been used, remove from the heat and whisk for 2 more minutes.
 * 4) Return to the heat and whisk again for 2 minutes.
 * 5) Keep the sauce warm over barely simmering water.