Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Jefferson Adams

    Gluten-Free Salted Cod and Potatoes

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

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


    Image: CC--Eugene Kim
    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.



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    Ingredients:

    • 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

    Directions:
    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. 

    0

    User Feedback

    Recommended Comments

    There are no comments to display.



    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Restore formatting

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised 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 "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Jefferson Adams
    English-style fish and chips are one of my all-time favorites. One of the dishes I've missed the most ever since going gluten-free. I've been discovering new uses for Rice Chex as a gluten-free breading, and this recipe for gluten-free fish and chips is one of the results. I hope you enjoy them as much as I do.
    Ingredients:
    1½ quarts vegetable oil, for frying
    2 pounds halibut or firm white fish, cut in  portions
    Salt and freshly ground black pepper
    ½ cup potato starch
    ½ cup tapioca flour
    1 cup rice flour
    2 cups crushed Rice Chex
    1 quart egg wash (equal parts whole eggs and milk, mixed well)
    6 lemons halves, for serving
    ...

    Jefferson Adams
    Fish tacos have gained a large and growing following over the last few decades. You can find them featured at numerous taquerias and Mexican restaurants. Too often, though, they are coated in batter and so off limits to people with celiac disease and gluten-sensitivity. After watching so many of my friends writhe in culinary ecstasy as they enjoyed their fish tacos, while I was relegated to standard tacos, I resolved to find a a gluten-free fish taco recipe that I could enjoy; one that would honor the simple roots of the fish taco and bring me the same level of joy as my friends so often enjoy. This simple recipe is makes delicious fish tacos without breaking...

    Jefferson Adams
    Celiac.com 03/01/2016 - If you're looking for an easy, tasty way to serve fish is a great way to go.
    Now, for this dish, you're not looking for the black cod known as Chilean Sea Bass, but for the American version, usually caught in Alaska, that is much more sustainable. So, be sure to talk to your fishmonger if you're not sure.
    Ingredients:
    1 pound Black cod fillets, cut into pieces 1 tablespoon Sugar 1 tablespoon White miso 1 tablespoon Mirin 1 tablespoon Sake 1 large clove garlic, grated 1/2" finger of ginger, grated 3 cloves garlic, minced Directions:
    Mix the sugar, miso, mirin, sake, garlic and ginger in a small bowl.
    Rub...

    Jefferson Adams
    Celiac.com 05/27/2017 - The folks in Norwich, England know a thing or two about fish and chips. So does Lucy's Chips, which has operated a popular stall on Norwich market for the last 40 years.
    So, many people were likely surprised to see Lucy's suddenly double in size. And likely even more were surprised to see Lucy's offer a gluten-free version of their popular fish and chips, each prepared in separate areas.
    But Lucy's Chips stall is now under new management, which has driven both the expansion, and the introduction of a new menu to to broaden the appeal of their already popular staples.
    Lucy's had already begun frying its chips in vegetable...