Cod & Parsley Sauce

Classic British, simple and homely.

Cod & Parsley Sauce is a really quick meal to put together, especially if you're simply re-heating leftover vegetables, but here goes ...

For the sauce, you'll need raw or A2 cow milk, cream, onion, parsley, white pepper and sea salt; cod, naturally; vegetables.

Gently simmer a roughly chopped onion in milk for a few minutes, drain off and return the milk to the pan. You could have poached your fish in the liquor, but I fancied fried tonight. Raise the heat and reduce, adding in double cream to help thicken and a good handul of curly parsley.

Meanwhile, prepare your vegetables.

Finally, in a heavy based skillet, soften some butter and fry off your cod steaks. They'll take maybe five minutes each side and once flipped, lower the heat.

Put it all together on a plate and you've got dinner sorted. Eat, enjoy, go about your evening.


Anathema to the paleo lifestyle?

Not necessarily! It's about sourcing the right kind of dairy ...

Lactose intolerance aside, there is the secondary issue of A1 beta casein; a protein which has been implicated as a potential factor in diabetes mellitus, ischaemic heart disease and also as a modifier of behavioural symptoms associated with some neurological conditions such as autism.

You will find that most of the cow milk that you encounter will be A1 type, from Fresian and Holsten breeds representing the majority of milk cows in Europe, the US and Australia. A2 type milk can readily be had from other species:  sheep, goat, reindeer, buffalo; but there is hope for cow milk: Guernsey and Jersey breeds carry a very high incidence of A2 type milk.

For real world eating, fermented and fatty dairy is safest from cow milk. My sauce was made from Jersey milk and double cream, which is something like 50% fat; 48%, apparently.

That said, do consider dairy sources other than cow ...

Goat milk, for instance, has a number of advantages over cow milk: lacking in agglutinin, naturally homogenised, greater concentration of digestive-friendly medium chain triglycerides, significantly lower levels of allergenic S1 alpha casein proteins and higher in all manner of vitamins and minerals including B2, B6 and A, niacin, calcium and protein.

Moreover, rather than minimising the negatives by sourcing the best cow dairy, goat dairy can be considered to be actually positive, even healing for all manner of digestive disorders and thereafter promoting healthy digestion. Sheep dairy is practically identical to goat so sheep products should also be considered, along with buffalo. Mozzarella, anyone?

... an interesting aside.