Cod stewed with onions and carrots in a frying pan

Hearty fish is suitable for any side dish. For adults and children. With cod, it's hard to come up with something more elementary than stewing with vegetables such as carrots and onions. But, despite this, the dish will be popular both cold and hot.

UnicornSteak

The author of the recipe

Cod stewed with onions and carrots in a frying pan

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Composition / ingredients

servings:

Cod fillet

700

Salt

to taste

Carrots

Onion

Vegetable oil

Water (Boiling Water)

Bay leaf

Allspice

For deboning:

Wheat flour

Paprika

Salt

Basil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 60 % 12 g

Fats 20 % 4 g

Carbohydrates 20 % 4 g

102 kcal

GI: 50 / 0 / 50

Step-by-step cooking

Cooking time: 40 min

Step 1:
Wash and peel the carrots. Grate on a coarse grater. It is a large grater that is needed here, so that the carrots do not turn into porridge during stewing.
Step 2:
Peel the onion and chop a quarter into rings.
Step 3:
Heat sunflower oil in a frying pan and put the vegetables to fry for seven minutes. The fire is medium. Stir periodically so that the carrots and onions do not burn. At the end of roasting, add salt to the vegetables.
Step 4:
Prepare a mixture for boning fish. In a flat plate, mix flour, paprika, salt and dried basil. If desired, you can pepper the mixture.
Step 5:
Cut the cod fillet into portions.
Step 6:
Roll each piece of fish in a mixture of flour and spices from all sides.
Step 7:
Add bay leaf and a couple of peas of allspice to the pan. Put the cod in a frying pan on top of the vegetables. Pour boiling water. Cover and simmer for twenty minutes until tender.

Due to the fact that dried paprika is added to the boning mixture, an interesting effect is observed in the finished dish: naturally white cod acquires a noble pinkish hue.
If there is a desire to reduce the calorie content of the dish as much as possible, I can advise two ways.
First: instead of frying carrots and onions in sunflower oil, put them out without oil, but with the addition of a small amount of boiling water.
And the second: just salt and pepper the cod, and add your favorite spices, instead of rolling the fish in flour. Due to such simple manipulations, firstly, it will be possible to reduce the calorie content of the finished dish by about thirty percent! And secondly, the cooking time will be slightly reduced, which in modern realities is also a significant plus.
Since this is a recipe for stewed cod, and not fried, then you should not hope to get a crispy crust from the fish. Breading turns out to be soft and tender. And the vegetables… Oh, it's a separate song!
I advise you to serve fish with any simple side dish. For example, with air mashed potatoes.
Bon appetit!