Ingredients with Measurements:
- 1 lb. fresh broccoli florets
- 1 lb. fresh cod fillets
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp. olive oil
- 1 tbsp. tomato paste
- 1 tsp. paprika
- 1 tsp. dried thyme
- 1 bay leaf
- 4 cups fish stock
- 1 cup heavy cream
- Salt and pepper, to taste
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- Large baking dish
- Saucepan
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until softened.
3. Add the tomato paste, paprika, thyme, and bay leaf to the saucepan and stir to combine.
4. Pour in the fish stock and bring to a boil. Reduce the heat and simmer for 10 minutes.
5. Add the cod fillets to the saucepan and cook for 5 minutes, or until the fish is cooked through.
6. Remove the fish from the saucepan and set aside. Discard the bay leaf.
7. Add the heavy cream to the saucepan and stir to combine. Season with salt and pepper to taste.
8. In a mixing bowl, combine the broccoli florets with the breadcrumbs and grated Parmesan cheese.
9. Place the cooked cod fillets in the bottom of a large baking dish. Pour the aljotta sauce over the fish.
10. Arrange the broccoli mixture on top of the aljotta sauce.
11. Bake the dish in the preheated oven for 25-30 minutes, or until the broccoli is tender and the breadcrumbs are golden brown.
12. Remove the dish from the oven and let it cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 25g
Protein: 35g
Substitutions for ingredients:
- Broccoli can be substituted with cauliflower or asparagus.
- Cod fillets can be substituted with any white fish, such as haddock or tilapia.
- Fish stock can be substituted with chicken or vegetable stock.
Variations:
- Add sliced potatoes to the bottom of the baking dish for a heartier meal.
- Use shrimp or scallops instead of cod fillets for a seafood twist.
- Add chopped fresh herbs, such as parsley or dill, to the aljotta sauce for extra flavor.
Tips and tricks:
- Make sure to cook the fish until it is just cooked through, as overcooking can make it tough and dry.
- Use fresh breadcrumbs for a crispier topping.
- To make this dish ahead of time, prepare the aljotta sauce and broccoli mixture separately and assemble just before baking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Aljotta and Broccoli Bake in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped fresh parsley or dill for a pop of color.
Pairings:
Serve with a side of crusty bread to soak up the aljotta sauce.
Suggested side dishes:
- Roasted potatoes
- Steamed rice
- Grilled vegetables
Troubleshooting advice:
- If the breadcrumbs are not browning, place the dish under the broiler for a few minutes.
- If the aljotta sauce is too thin, simmer it for a few more minutes to reduce and thicken it.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Aljotta is a traditional Maltese fish soup made with fish, onions, garlic, tomatoes, and herbs. It is often served with crusty bread for dipping.
Flavor profiles:
This dish is creamy and savory with a hint of smokiness from the paprika.
Serving suggestions:
Serve the Aljotta and Broccoli Bake as a main course for a cozy dinner at home.
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Region: Maltese