Cod has a specific fishy odor, which can be eliminated if you hold the product for a couple of hours in vinegar or cucumber brine. Then cod can be fried, baked or stewed in a pan.
Pick your recipe
You will need
- - cod - 1 kg
- - carrots - 1 pc.,
- - parsley root,
- - onion - 1 pc.,
- - lemon - 1 pc.,
- - black and allspice,
- - Bay leaf,
- - salt
- - vegetable oil - 100 ml,
- - fresh parsley - 30 g.
Instruction manual
1
After two hours of cod exposure in vinegar or cucumber pickle, peel and gut the fish if it is not gutted. Rinse the fillet in running water. Cut the cod into portions, salt and pepper to taste and leave to spice.
2
Wash and peel the onions, carrots, parsley root, and chop: onions - thin half rings, carrots and root - in circles.
3
Fold the vegetables in a cast-iron pan and pour cold water - about 3 cups. Add peas of black and allspice, bay leaf and set on high heat to boil for 5 minutes.
4
Dip chunks of cod fillet into a decoction of vegetables. Cook for 5 minutes over high heat. Place the pan in an oven preheated to 180 ° C for 20 minutes.
5
Heat 100 ml of vegetable oil in a pan, put chopped parsley in it, squeeze the juice of half a lemon, salt and bring to a boil.
6
Remove the finished cod from the pan with a slotted spoon, put on a heated dish, garnish with slices and lemon zest. Serve the green sauce separately.