COD WITH POTATOES AND COCONUT MILK ENJOY DAN:

COD WITH POTATOES AND COCONUT MILK by CHEF DAN:

Serves 4

INGREDIENTS:

1 onion, halved

1/2-head garlic halved crosswise

1 thumb-size fresh ginger, sliced

1 lemongrass stalk, trimmed, tough outer layers removed, finely chopped

4 fresh rosemary springs

1 tablespoon black peppercorns

2 (19 Oz) cans Mae Ploy coconut milk

4-5 large Yukon Gold potatoes

3 tablespoons butter

Sea salt and fresh cracked black pepper to taste

1-1/2-pound skinless cod fillets, cut into 2-inch pieces

DIRECTIONS:

1.   In a sauce-pan bring onion, garlic, ginger, lemongrass, rosemary, and peppercorns coconut milk to a boil.

2.   Reduce to low and simmer for 20 minutes.

3.   Strain infused coconut-milk into another sauce-pan, discard solids.

4.   Meanwhile cook potatoes in stock-pot of salted water and cook until tender, about 25 -30 minutes.

5.   Drain, then peel potatoes and coarsely mash in bowl with butter and season with salt and pepper.

6.   Bring infused milk to a boil.

7.   Add cod; reduce heat and simmer until flesh begins to flake and is cooked through, about 5 minutes.

8.   Remove cod with a slotted spoon and transfer to a plate.

9.   Mix 1/4-cup infused milk into the potatoes.

10.                Stir to combine.

11.                Place cod over the potatoes.

ENJOY DAN:                                              BON-APPETITE!!