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    Gluten-Free Salted Cod and Potatoes

    Jefferson Adams
    • This delightful dish blends milk, garlic, and herbs to turn simple cod filets into a big, gluten-free hit for supper.

    Gluten-Free Salted Cod and Potatoes
    Caption: Image: CC--Eugene Kim

    Celiac.com 09/04/2018 - Want a tasty, simple, reasonably quick gluten-free dinner that is sure to satisfy? This recipe for salted cod and smashed potatoes is just the ticket. Add some arugula with a delightful vinaigrette, and you're home free.

    This recipe pairs smashed potatoes with slated cod, milk, garlic, and herbs for a big, gluten-free suppertime hit.


    • 4 cod fillets, 4-6 ounces each
    • 1½ cups whole milk
    • 2 shallots, sliced
    • 1½ teaspoons salt
    • 1 teaspoon dried thyme
    • 2 bay leaves
    • 3 cloves garlic, crushed
    • 1 pound red baby potatoes
    • 2 tablespoons salted butter
    • ¼ cup chives
    • 1 ounce arugula
    • pinch of salt
    • pinch of cracked black pepper
    • 2 teaspoons extra virgin olive oil

    Tomato and thyme vinaigrette:

    • 5 ounces plum tomatoes
    • ½ teaspoon thyme
    • 1½ cups tomato juice
    • 1 tablespoon sherry vinegar
    • 2 pinches of salt
    • 1 pinch of cracked black pepper

    For the vinaigrette, add all the ingredients in a blender and puree until smooth. 

    Strain, and season to taste, and put aside.

    Rub the cod fillets with salt and set aside for 25 minutes. 

    Place the potatoes in a pot, bring to a simmer and cook until tender. 

    When potatoes are done, drain away the water, and place potatoes in a bowl. 

    While still warm, crush the potatoes in the bowl, add the melted butter, salt, and the chopped chives.

    Run cod under cold water to rinse all the salt off. 

    Place cod in a large saucepan with the cold milk, thyme, crushed garlic, sliced shallots and bay leaves.

    Bring to a simmer, cook for four minutes, remove and place on plate for serving.

    Place the potato just off the middle of the plate, place the cod on top and spoon over the dressing. 

    Dress the rocket with the olive oil, salt and pepper, and add place beside the cod. 

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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, and science. He previously served as Health News Examiner for Examiner.com, and provided health and medical content for Sharecare.com.

    Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book Dangerous Grains by James Braly, MD and Ron Hoggan, MA.