Cod in Louisiana Sauce Piquant
Submitted by JK774
Tender cod simmered in a spicy Cajun sauce piquant built on the holy trinity of onion, bell pepper, and celery with garlic and cayenne. Serve it over rice for a Louisiana-style fish supper.
YIELD
4 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsIf you haven’t tried sauce piquant, cher, you’re missing out on one of Louisiana’s best-kept secrets. It starts with the holy trinity sizzling in oil until golden, then garlic and cayenne join the party.
Tomatoes break down into a thick, fiery sauce that hugs every flake of cod. The fish poaches right in that sauce, soaking up all that Cajun heat.
Spoon it over a mound of steamed white rice and scatter sliced scallions on top. That’s a proper bayou supper right there.
Chef Tips
- Build your flavor base first. Let the onion, bell pepper, and celery cook until truly soft and golden before adding garlic. Rushing the trinity means a weaker sauce.
- Control the heat. A quarter teaspoon of cayenne gives a gentle kick. Add more if you like your piquant with real bite.
- Boil the sauce down after removing the fish. This concentrates the flavor and gives you a thick, spoonable sauce instead of a thin broth.
Ingredients
Directions
Cook onion, bell pepper and celery in oil over moderate heat, stirring, til golden and softened, stir in garlic and cook mix, stirring 1min.
Stir in stock, tomato, cayenne and cook mix, stir occasionally andamp; break up tomato. Add cod.
Transfer cod with slotted spatula to heated shallow dish, boil sauce til thickened to desired consistency, andamp; season with salt.
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