Cod with potatoes and parsnip
Description
The recipe won't take much time. If the smoked cod has a strong smoky aroma, soak it in water for 30 minutes, drain and rinse. Cut the parsnip and onion. In a large pot, cover the cod and smoked cod with water, add the juice of half a lemon and thyme. Bring to a boil over low heat. Cook the fish for 8 to 10 minutes, until done. Transfer the fish to a bowl, reserving some of the cooking liquid. When the fish has cooled, break it into pieces and set aside. While the cod is cooking, peel the parsnip and slice it. Peel the potatoes, cut into chunks, and place in a bowl of water. In a large pot, melt 2 tablespoons of butter over medium heat. Add the onion and sauté until golden. Add the parsnip, potatoes, and 3 cups of the reserved cooking liquid. Bring the mixture to a boil, reduce the heat, cover, and simmer for 15 minutes, until the vegetables are tender. Heat the milk and cream in a small saucepan—do not boil. Add to the vegetable mixture. Stir in the cod and smoked cod. Season with salt and pepper. Just before serving, add the remaining tablespoon of butter. Sprinkle each serving with fresh pepper and chopped green onions. Serve hot.