Cod is a valuable commercial fish with small scales and white flesh, dwelling in fresh and salt waters mainly in the Northern Hemisphere. The cod contains useful substances, protein, fat, vitamins and microelements.
The cod family includes about 100 species (including known species: navaga, sajda, haddock, pollock, blue whiting, and others). So in the absence of cod on sale it is easy to replace.
Cod (and other cod) combine well with onions and carrots, taking these three products as the main ingredients, you can prepare different dishes.
Cod, stewed in marinade with onions, carrots and tomatoes
Ingredients:
- cod fillets (can be skinned) - about 600-800 g;
- wheat flour for breading;
- vegetable oil for frying;
- carrots - 1-2 pcs. medium size;
- onion - 1-2 pcs .;
- tomato paste - 2-3 tbsp. spoons;
- bay leaves - 3-5 pcs .;
- dry ground spices (black pepper, coriander, cloves);
- salt;
- fresh fresh herbs (parsley, coriander, basil);
- garlic with 2-3 cloves.
Preparation
We cut the cod fillets into portions of a size convenient for eating. We pour in flour and lightly fry in a well-heated frying pan on both sides to a golden shade of crust (it takes about 5-8 minutes, it's not necessary to fry "in crunching"). Remove the pieces of fish from the frying pan with a spatula. In a separate frying pan (or in the same, but cleanly washed) we warm up the oil. Fry on medium heat peeled and finely chopped onion until light golden color and add the grated carrot. Fry, stirring, all together for 5 minutes, then add tomato paste and a little water to get a consistency, like liquid sour cream. Slightly greasy.
We mix everything, carefully immerse the pieces in this marinade and pat them all together, covering the lid with low heat with the addition of spices, sometimes gently turning the spatula, for 15-20 minutes. Serve with greens, as a garnish suitable boiled potatoes or rice. To this dish you can serve light table wine or cool vodka, bitter tinctures.
Baked cod with carrots in a light marinade
Ingredients:
- fillets of cod - about 600 g;
- carrots - 2 pieces;
- natural butter for lubricating the mold;
- Fresh fresh herbs (parsley, dill, coriander, basil);
- white table wine (or vermouth, sherry) - about 80 ml;
- spices dry (black pepper peas, coriander seeds, anise and fennel, laurel, cloves);
- sugar - about 1 teaspoon;
- cream natural milk - about 30 ml.
Preparation
Peeled carrots cut into small short straws. We do not chop the greens very finely. Mix and spread this mixture evenly on the bottom of the refractory mold (it must be oiled).
At this time we are preparing marinade. In a small scoop we heat the wine and boil in it spices with sugar and cream.
Remove the lid from the form with half-baked fish and carrots with greens and pour all marinade. Bake without the lid for another 12-15 minutes. We serve with rice or potatoes, with white wine, caraway vodka or light beer.