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Potato & smoked cod crush

Method

  • Cook the potatoes and garlic in a pot of lightly salted, boiling water until almost collapsing. Then drain well and peel the garlic. 
  • At the same time, cut each cod fillet in 3 crossways and place in a deep pan. Generously cover with milk and add the parsley and bay leaves. Bring to the boil and then cover.
  • Turn the heat off and leave for 10 mins, turning after 5 mins. Then remove the fish and strain the liquid.
  • Crush the potatoes and garlic with a masher (available in our online shop), adding a little of the cod poaching liquid and 3 tbsp olive oil.
  • Add the flaked fish (removing any bones), gently stir and taste for seasoning.
  • Serve with a little more oil sprinkled on top, if you like, and a green salad or your favourite green vegies on the side.

Ingredients

  • ½ kg kipfler potatoes (or similar), scrubbed well & cut into chunks
  • 4 whole garlic cloves, peeled
  • sea salt & freshly ground pepper
  • 400 gm smoked cod
  • about 3 cups milk
  • 2 parsley sprigs
  • 2 bay leaves olive oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm