A rich cream, great for cold days like today, and easy to do. I've prepared with cod but can be made with any white fish, and it is prepared with breadcrumbs is a great recipe to recycle remnants of Christmas.
For 4 people is required (amounts are approximate): -1 / 2 kg. Pumpkin
-3 -2 or 4 large potatoes leeks
-about 1 quart of fish stock (made with white fish bones, bay leaf, parsley, and spices or vegetables you want), or water
-200 gr . crumb cod, desalted
-virgin olive oil, salt
-1 / 2 bag of rocket
-1 / 2 clove garlic
-nuts (pine nuts, almonds ...)
prepare the pesto
arugula crushing it with garlic, nuts and a drizzling of olive oil. We test and correct for salt, to taste. On the other hand, chop the leek and squash and poached in a little olive oil, add the potato chunks, sauté another two minutes and add the broth. When it starts to boil went down heat slightly and leave about 25-30 minutes. Crush, passed by the Chinese or food mill if necessary, correct for salt and set aside. Finally, one minute blanch cod crumbs and fry lightly in a skillet with a dash of hot oil. Serve the cream with the crumbs of cod and garnish with arugula pesto.
variations can be made: If we do not like arugula by the bitter taste can be prepared with parsley pesto, which also goes well with the fish. If we do not stock, we can put some cod in the cream, adding a couple of minutes before removing from the heat and blend with vegetables for flavor. And if you want an appetizer we can make a little thicker cream (add less broth) and put in a shot glass or cocktail spoons, with crumbs and cod on top. Happy holidays!
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