Ingredients with Measurements:
- 1 pound of grjúpán (Icelandic cod)
- 2 red bell peppers
- 1 tablespoon of olive oil
- 1 tablespoon of butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- 1 teaspoon of paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 cup of chicken broth
- 1/2 cup of heavy cream
- 2 tablespoons of chopped fresh parsley
Special equipment needed:
- Baking sheet
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the red bell peppers in half and remove the seeds and stems. Place them on a baking sheet and drizzle with olive oil. Roast them in the oven for 20-25 minutes or until the skin is charred.
3. Remove the peppers from the oven and let them cool. Once they are cool enough to handle, peel off the skin and chop the flesh into small pieces.
4. In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic and cook until the onion is translucent.
5. Add the dried thyme, oregano, paprika, salt, and black pepper to the skillet. Stir to combine.
6. Add the chicken broth and chopped roasted red peppers to the skillet. Bring the mixture to a boil and then reduce the heat to low. Simmer for 10 minutes.
7. Add the grjúpán to the skillet and cook for 5-7 minutes or until the fish is cooked through.
8. Stir in the heavy cream and chopped fresh parsley. Cook for an additional 2-3 minutes or until the sauce has thickened.
9. Serve the Grjúpán with Roasted Red Peppers hot with your favorite side dish.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 289
Fat: 16g
Carbohydrates: 9g
Protein: 27g
Sodium: 553mg
Substitutions for ingredients:
- You can use any white fish instead of grjúpán.
- You can use vegetable broth instead of chicken broth.
- You can use half and half instead of heavy cream.
Variations:
- Add some chopped tomatoes to the skillet for a more colorful dish.
- Use smoked paprika instead of regular paprika for a smoky flavor.
- Add some chopped jalapeño peppers for a spicy kick.
Tips and tricks:
- Make sure to remove the skin from the roasted red peppers to avoid a tough texture in the sauce.
- If you don't have a blender or food processor, you can use a hand-held immersion blender to puree the sauce.
- Don't overcook the fish, as it will become tough and dry.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Grjúpán with Roasted Red Peppers in a skillet over low heat until heated through.
Presentation ideas:
- Serve the Grjúpán with Roasted Red Peppers in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
- Sprinkle some grated Parmesan cheese on top of the dish for added flavor.
Pairings:
- Serve the Grjúpán with Roasted Red Peppers with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted potatoes
- Steamed rice
- Grilled asparagus
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
- If the fish is sticking to the skillet, make sure to use enough butter or oil to prevent it from sticking.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Grjúpán is a traditional Icelandic dish made with cod, which is a staple in Icelandic cuisine.
Flavor profiles:
- The dish has a creamy and slightly spicy sauce with a smoky flavor from the roasted red peppers.
Serving suggestions:
- Serve the Grjúpán with Roasted Red Peppers as a main course for a cozy dinner at home.
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