Stokvis in Joghurt Room Sous (Cod in Yogurt Cream Sauce)
Stokvis in Joghurt Room Sous
When served, the cod flaked with the gentlest nudge, the sauce wrapping around each piece in a way that felt both delicate and satisfying. A dish that didn't rely on richness or spice to make its point — just quiet confidence and a steady hand.
Ingredients
- 800 g salted cod fillets, seasoned with salt and pepper
- 1 cup grated cheddar cheese
- 1 tbsp finely chopped gherkins (pickles) or capers
- 250 ml cream
- 1 packet mushroom soup mix (or canned mushroom soup)
- 125 ml plain yogurt
Method
- Preheat the oven to 180°C.
- Place the seasoned cod fillets in an ovenproof dish.
- Sprinkle the grated cheddar and chopped gherkins/capers over the fish.
- Mix the cream, mushroom soup (or soup powder reconstituted as directed), pepper and yogurt together, then pour over the fish.
- Bake for about 40 minutes until the topping is golden and the fish is cooked through.
- Serve with rice and a side of ertjies (peas).