COD IN PAPRIKA SAUCE

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.