Cod is a popular food fish with a mild flavor, low fat content and a dense white flesh that flakes easily. Cod livers are processed to make cod liver oil, an important source of Vitamin A, Vitamin D and omega-3 fatty acids.It belongs to the same family as haddock and monkfish and is a deep sea fish hailing from the Artic waters...this dish is quite typical french way of preparing fishes...here at home everyone love to have this creamy sauce with any sort of fish n herbs along with long grain rice r else simply with pasta, this time i prepared this creamy sauce with cod fish...
1no Onion (chopped finely)
5nos Codfish pieces
1/2cup Low fat Cream
1tsp Thymn leaves
few sprigs Rosemary leaves
2nos Bay leaves
2tbsp Olive oil + 1tsp Olive oil
1tbsp Corn flour
1cup Vegetable stock water
Prepare vegetable stock water by adding a cup of hotwater with 2nos vegetable stock cubes...mix well n keep aside..meanwhile marinate the codfish pieces with thymn leaves, rosemary sprigs, bay leaves, pepper powder, 1/4tsp of salt n with a tsp of olive oil n keep in fridge for half an hour..heat the olive oil in a pan, add the chopped onion pieces n stir them until they turns transculent, add the already marinated cod fish pieces n turn them on both sides until they change their colour, add the vegetable stock water n bring them to boil..
Add the lowfat cream to the pan n keep in simmer, cook them for almost 5 minutes in medium high flame...make a thin paste of cornflour n water, add this to the fish-cream mixture, cook them until the creamy sauce get thickens...
Serve them with hot steaming long-grain rice!!!