Cod has a specific fishy odor, which you can get rid of if you hold the product for a couple of hours in a vinegar solution or cucumber brine. Then the cod can be fried, baked or stewed in a pan.
It is necessary
- - 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.
Instructions
Step 1
After two hours soaking the cod in vinegar or cucumber brine, peel and gut the fish, if not gutted. Rinse the fillets under running water. Cut the cod into portions, season with salt and pepper to taste, and leave to saturate with the spices.
Step 2
Wash and peel onions, carrots, parsley root, cut: onion - into thin half rings, carrots and root - into circles.
Step 3
Place the vegetables in a cast iron skillet and cover with cold water - about 3 cups. Add black and allspice peas, bay leaves and heat to simmer for 5 minutes.
Step 4
Immerse the cod fillet pieces in the vegetable broth. Cook for 5 minutes over high heat. Place the pan in an oven preheated to 180 ° C for 20 minutes.
Step 5
Heat 100 ml of vegetable oil in a frying pan, put chopped parsley in it, squeeze the juice of half a lemon, salt, bring to a boil.
Step 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.
