Cooking Cod

Photo: www.poland-fish.com – Copyright | enlarged to square

BEFORE COOKING:

Thaw the frozen cod completely. Clean, rinse, and cut into portions. If cooking the cod whole, prepare it by removing the gills (they would impart a bitter taste to the dish).

COOKING:

Place the cod into a boiling vegetable broth (with plenty of onions), a mixture of water and white wine, water and milk, or wine alone. The liquid may cover the fish up to half its height. Simmer on low heat to avoid breaking the delicate flesh: fillets and medallions – for 15–20 minutes, very large pieces or whole fish – for 30–40 minutes. Add garlic crushed with salt and sugar. You may add lemon or onion slices, peppercorns, dill, marjoram, tarragon, thyme, and other spices. Dried mushrooms can also be added to the broth. Cook covered tightly. The cod is done when it turns a lighter color and the pieces easily separate.

AFTER COOKING:

Carefully remove the cooked fish with a strainer. The cooking liquid is worth using to prepare a sauce.

SERVING SUGGESTION:

The cooked fish tastes excellent with a butter sauce, dill sauce, or with chives or mint oil. It is served with coleslaw, salads, or accompanied by rice, potatoes, lentils, or millet groats.

Enjoy your meal!

Cooking Cod

Photo: www.poland-fish.com – Copyright | enlarged to square

BEFORE COOKING:

Thaw the frozen cod completely. Clean, rinse, and cut into portions. If cooking the whole cod, prepare it by removing the gills (they would impart a bitter taste to the dish).

COOKING:

Place the cod into a boiling vegetable broth (with plenty of onions), or a mixture of water and white wine, water and milk, or wine alone. The liquid may cover the fish up to half its height. Simmer gently to avoid breaking the delicate flesh: fillets and bells – for 15–20 minutes, very large pieces or a whole fish – for 30–40 minutes. Add garlic crushed with salt and sugar. You may add lemon or onion slices, peppercorns, dill, marjoram, tarragon, thyme and other spices. Dried mushrooms can also be added to the broth. Cook with a tight lid. The cod is done when its color becomes lighter and the flesh separates easily.

AFTER COOKING:

Carefully remove the cooked fish with a slotted spoon. The cooking liquid is excellent for making a sauce.

SERVING SUGGESTION:

The cooked fish pairs perfectly with a butter or dill sauce, or with chive or mint oil. Serve it accompanied by coleslaws, salads, or with rice, potatoes, lentils, or millet groats.

Enjoy your meal!