Coriander kabeljou

Name: Coriander kabeljou
Yield: 7 servings
Cuisine: Boil
Ingredients: 1.50 kg kabeljou or kingklip, fillet; 100.00 g butter; 10.00 ml coriander ground; 4.00 onions large, chopped; 4.00 potatoes large, diced; 2.00 bay leaves crushed; 0.00 salt and freshly ground black pepper to taste; 300.00 ml wine dry white; 15.00 ml fresh parsley chopped

7 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (9)

1.50 kg	kabeljou — or kingklip, fillet
100.00 g	butter
10.00 ml	coriander — ground
4.00	onions — large, chopped
4.00	potatoes — large, diced
2.00	bay leaves — crushed
0.00	salt and freshly ground black pepper — to taste
300.00 ml	wine — dry white
15.00 ml	fresh parsley — chopped

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Method:

Skin the fish and remove the bones. Cut the fish into six fillets.
Heat the butter in a large pan and sauté the coriander and onions until the onions are golden brown.
Add the potatoes and sauté for another three minutes.
Add the fish, bay leaves, salt and pepper.
Add the wine and simmer covered for 30 to 35 minutes over low heat or until the fish is done and the potatoes are soft.
Add more heated wine if necessary.
Scatter the parsley on top and serve immediately.