04 August 2014,12:23 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Cut the fish into chunks. Put these into an ovenproof dish with the lemon juice, bay leaf, onion, peppercorns and just enough water to cover.
  • Cover with a lid and poach for about 10 minutes in a preheated oven, 180°C/350°F/Gas Mark 4.
  • Melt the butter in a saucepan and stir in the mushrooms, pepper, shallot, paprika and garlic. Cook gently, until the pepper begins to soften.
  • Stir the flour into the mushrooms and peppers. Gradually add the milk, stirring until the sauce has thickened.
  • Remove the fish from the dish and strain off the liquor. Stir enough of this liquor into the pepper sauce to make it of coating consistency.
  • Add the parsley, thyme and tomato puree to the sauce and simmer for 3 minutes. Season to taste.
  • Arrange the hot, cooked pasta on a serving plate and place the cod on top. Coat with the paprika sauce, and spoon over the sour cream, or yogurt, to serve. 


  • 500 grams cod fillets Lemon juice
  • 2 bay leaf
  • Slice of onion
  • 8 peppercorns
  • 4 tablespoons butter
  • 100 grams button mushrooms, trimmed and sliced
  • 2 small red pepper, seeded and sliced
  • 2 shallot, finely chopped
  • 4 teaspoons paprika pepper
  • 2 clove garlic, crushed
  • 50 grams plain flour
  • 300 ml milk
  • 2 tablespoon chopped fresh parsley
  • 2 teaspoon chopped fresh thyme
  • 2 teaspoon tomato puree
  • Salt and pepper
  • 300 grams fresh pasta, cooked
  • 4 tablespoons sour cream

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