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Coley With Corn Sauce

the.instructor's picture
Ingredients
  Coley fillets 1 1⁄2 Pound, skin and bone removed, cut into chunks
  Onion 2 , finely chopped
  Butter/Oil- 2 tablespoons 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), crushed
  Bay leaf 1
  Orange 1 , juiced and rind grated
  Plain flour 2 Tablespoon
  Salt To Taste
  Ground black pepper To Taste
  Tomatoes 14 Ounce (2 Can)
  Chicken stock 1⁄4 Pint (150 Milliliter)
  Sweet corn kernels 1 Cup (16 tbs)
  Orange 1 , thinly sliced (For Garnish)
  Watercress sprig 3 (For Garnish)
Directions

MAKING
1. In a medium sized wok, melt butter or heat oil.
2. Once hot, add garlic, bay leaf, orange rind and onions. Mix well and sauté on a medium flame till onions turn translucent.
3. Add fish chunks and sauté for 2 more minutes, while stirring continuously.
4. Add flour, salt and pepper and mix well. Cook on a medium flame for 1 minute, while stirring continuously.
5. Add tomatoes, orange juice and stock. Mix well and bring to a boil.
6. Once boiled, reduce flame and simmer for 25 minutes.
7. Once cooked, add sweet corn and simmer for 10 more minutes.

SERVING
8. Serve along with pasta or steamed rice, garnished with watercress and sliced oranges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Fish
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
45 Minutes

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