Jellied cod with gelatin

1. First of all, we clean the fish from the scales, gut all the insides, cut off the sharp fins and tail. I wash the cod well under running water and dry it with paper towels. Next, put the fish on a cutting board and cut into large pieces.

2. Carrots and onions are cleaned and washed with water. Cut the onion into quarters. Cut the carrots into strips. The celery stalk is washed, dried and cut into circles.

3. In a medium-sized saucepan, put pieces of cod, chopped onions, carrots and celery. Fill everything with clean water. Add spices: salt and bay leaf. You can add some more at will. We put the pan on the stove and bring its contents to a boil. Remove the foam formed on top of the broth. Then cover the pan with a lid and cook the cod for half an hour over low heat.

4. After the cod is cooked, remove the pieces of fish and vegetables from the pan on a plate. Then the remaining fish broth in the pan is filtered through a sieve to avoid foreign impurities. Add gelatin to the strained fish broth and stir everything thoroughly until the gelatin completely dissolves.

5. Boiled cod is cleaned from the bones and put it in a deep form or portioned cremans. Next, we transfer the pieces of boiled carrots, onions and celery to the same container.

6. Carefully pour the fish broth with gelatin into the mold with boiled fish and vegetables. Season everything with salt and pepper to taste and decorate with herbs. We put the dish in the refrigerator for 2-3 hours until it completely solidifies.

As soon as the aspic from the cod freezes, you can serve it on the table. Bon appetit!