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Cod Croquettes, Sweet Red Pepper Gravy, and Mashed Potatoes with Spinach (Rachael Ray) Recipe

Cod Croquettes, Sweet Red Pepper Gravy, and Mashed Potatoes with Spinach (Rachael Ray) Recipe

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Cod Croquettes, Sweet Red Pepper Gravy, and Mashed Potatoes with Spinach (Rachael Ray)

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Ingredients:

Serving

3 large starchy potatoes, peeled and cut cubed
salt
1 lemon
1 1/4 lb fresh cod fish
1/4 cup vegetable oil , eyeball it
2 tsp seafood seasoning blend, (recommended : old bay) 2/3 palm full
2 ribs celery and their greens, finely chopped
1 small yellow skinned onion, peeled and finely chopped
2 to 3 tbsp chopped fresh thyme leaves
3 to 4 tbsp chopped fresh flat-leaf parsley
black pepper
1 egg
2 cups plain bread crumbs
4 tbsp butter
1/2 red bell pepper, finely chopped
1 shallot, finely chopped
2 tbsp all-purpose flour
2 cups chicken stock
1 clove garlic, finely chopped
1/4 cup cream
1 lb triple washed spinach leaves, stemmed and chopped

Directions:

Place potatoes in a pot and cover with cold water. Put a lid on the pot and bring the water up to a boil. Salt water and cook potatoes until tender, 15 minutes.
Bring 1/2-inch water to a simmer in a large nonstick skillet. Zest a lemon and reserve. Cut lemon and season the fish the some lemon juice and salt and add to the simmering water. Cover pan and cook fish 8 minutes.
Remove and flake fish into a bowl. Discard water and wipe out pan, returning it to heat over medium flame and add 1/4 cup vegetable oil. To the fish, add reserved lemon zest, seafood seasoning, celery, onion, thyme, parsley, salt, and pepper to fish. Add egg and 1 cup of the bread crumbs. Form 8 fish patties and toss in remaining bread crumbs to set the patties.
Add 1/4 cup vegetable oil to the cleaned out pan and heat over medium flame.
Cook patties in the oil for 4 to 5 minutes on each side until golden and reserve under foil or in warm oven. Return skillet to heat again over medium flame and melt in 2 tablespoons of butter then add the red bell peppers and shallots and cook 2 to 3 minutes. Add in flour and cook a minute more. Whisk in broth, thicken, and season with salt and pepper to make savory red pepper gravy.
Drain cooked potatoes and return to hot pot. Add in remaining butter, garlic and 1/4 cup cream or half & half. Mash and season the potatoes with salt and pepper. Fold in spinach leaves until they all wilt into potatoes.
To serve, pile spinach mashers on plates and top with patties and gravy.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	708.73 Kcal (2967 kJ)
Calories from fat	307.84 Kcal
		% Daily Value*
Total Fat	34.2g	53%
Cholesterol	147.78mg	49%
Sodium	1131.49mg	47%
Potassium	800.01mg	17%
Total Carbs	60.74g	20%
Sugars	8.88g	36%
Dietary Fiber	7.66g	31%
Protein	38.55g	77%
Vitamin C	59.1mg	98%
Vitamin A	1.8mg	62%
Iron	12.9mg	72%
Calcium	279.3mg	28%

Amount Per 100 g
Calories	123.12 Kcal (515 kJ)
Calories from fat	53.48 Kcal
		% Daily Value*
Total Fat	5.94g	53%
Cholesterol	25.67mg	49%
Sodium	196.56mg	47%
Potassium	138.98mg	17%
Total Carbs	10.55g	20%
Sugars	1.54g	36%
Dietary Fiber	1.33g	31%
Protein	6.7g	77%
Vitamin C	10.3mg	98%
Vitamin A	0.3mg	62%
Iron	2.2mg	72%
Calcium	48.5mg	28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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