Exmouth Creamy Cod and Prawns (Shrimp) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A re cipe I came up with when faced with a glut of fish we'd caught and some local green prawns. We ate this over rice. Ingredients:
600 g cod fish fillets |
1/4 cup flour |
salt and pepper |
2 tablespoons oil |
500 g green prawns, peeled |
4 teaspoons cajun seasoning (or to taste) |
1/2 teaspoon fresh ground black pepper |
1 tablespoon oil |
1 onion, thinly sliced diagonally |
2 garlic cloves, crushed |
1/2 cup finely sliced green bell pepper |
1/2 cup finely sliced red bell pepper |
300 ml light cream |
1/2 lemon, juice of |
Directions:
1. Toss the cod in flour seasoned with salt and pepper.
2. Heat the 2 tablespoons of oil in a frying pan and cook cod for about 2 minutes each side; you want it almost cooked but not completely.
3. Remove the fish, drain on kitchen paper, and wipe out the pan.
4. Cut or break the almost cooked fish into chunks about 2 inches square.
5. Toss the peeled prawns in the Cajun seasoning and black pepper.
6. Heat the 1 tablespoon of oil.
7. Add the onion slices and cook for about 5 minutes or until softened.
8. Add the garlic and cook a minute or two more.
9. Add the red and green capsicum strips and cook for about two minutes.
10. Now add the prawns and cook for a minute or two each side (until they turn pink); add the cream and lemon juice and bring to the boil.
11. Return the fish to the pan and reduce the heat to simmer for another couple of minutes to heat and finish cooking the fish through. Serve over steamed rice.
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