Cod with Potatoes and Tomatoes

It’s a joke in Minnesota that Scandinavians like only white foods and salt is spicy addition. This dish defies that notion – but then, I’m not Scandinavian…

This started with frozen cod filets, a tray of purchased deli mashed potatoes leftover from an earlier dinner, a can of diced tomatoes with chilies, and the dregs of the milk carton. I added rosemary, thyme, garlic from the pantry, as well. Here’s how it came together.

I thawed the cod in water. Meanwhile, did the chopping of garlic & onions.

Next, I simmered thinly sliced onion until they caramelized (about 25 minutes on low heat, although the longer you cook them, the darker they become).

As the onions cooked, I poured the milk (about 3/4 cup, but this will vary depending on how much potato mass you have) into a saucepan, added chopped garlic (2 cloves), a sprig of rosemary and 2 of thyme. On low heat it simmered about 15 minutes, then I strained the mix, pouring the flavored milk into the potatoes (which were heating up in a pan sprayed lightly with oil), mixed them together and left them on low heat until heated through.

With the onions ready, I added the 3 cod filets, sprinkled salt and pepper over, then poured the can of tomatoes on top. With the saucepan covered, they cooked for 10 minutes on medium-low heat.

For a little more color on the plate I roasted baby carrots (boil in water 10 – 15 minutes, drain, then toss in a little oil and roast at 400F for 10 minutes). Add any veg you like.

HINT: Baby carrots are actually large carrots milled into their dainty shape.