Saute is a type of stew. Its name hides a description of the mandatory first stage of preparation - sorting, i.e. quick separate frying of the main components of the dish until a crust appears, which preserves the taste and juiciness of all products.
Saute is translated from French as jump or jump, because French chefs preferred not to stir vegetables or meat, but to shake a special frying pan, stewpan, this speeds up the process and protects from burning.
To make cod sauté you will need:
• 3 potatoes;
• a slice of pumpkin 250-300 g or young zucchini;
• 2 carrots;
• onion;
• vegetable oil;
• 750-800 g cod fillet;
• 3-4 large tomatoes;
• 1, 5 glasses of fish or vegetable broth;
• spices and 4–5 sprigs of thyme.
How to cook:
1. Peel all vegetables. Cut the potatoes and pumpkin into cubes, the tomatoes into rings, the onion finely. Grate the carrots coarsely.
2. In a saucepan, simmer the onion, darken until translucent, put the carrots on it, fry until the color of the carrot changes.
3. In another pan, fry the potatoes and pumpkin in turn until crusty, mix and pour into a saucepan.
4. Wash, blot from excess water and cut the fish into medium pieces, season with salt and pepper. Fry all the pieces, if the pan is small - fry in portions. Transfer to a saucepan over the vegetables.
5. Salt, crush 3-4 peas of black and allspice, pour into a saucepan.
6. Put tomatoes tightly on top, salt, pepper if desired, pour chopped thyme on them, do not stir.
7. Pour the broth, cover, simmer until tender, preferably in the oven 200 0С for 40 min.
