Classic cod with carrot and onion marinade

Spicy, appetizing, from ordinary products, delicious! Cod under marinade is a classic recipe for a cold fish snack, known since Soviet times. It is prepared simply and quickly, but it becomes tastier after it is finally soaked in marinade, after a few hours.

katushafin

Recipe author

Classic cod with carrot and onion marinade

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Composition / ingredients

servings:

Cod

370

Onion

200

Carrots

250

Tomato paste (or 90 g of mashed tomatoes)

Vegetable oil

Bay leaf

Peppercorns (a mixture of black and fragrant)

Table vinegar (9%)

Sugar

Salt

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 8 g

Fats 29 % 6 g

Carbohydrates 33 % 7 g

107 kcal

GI: 71 / 0 / 29

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to make classic cod with carrot and onion marinade? Prepare the products. Cod is suitable in any form — both whole and fillet. Or you can fillet it yourself. If you choose tomato paste, you will need to add 50 ml of water during stewing. Instead of table vinegar, you can use apple cider vinegar or lemon juice.
Step 2:
Peel the onion, wash and cut into quarters of rings.
Step 3:
Wash the carrots well, peel and grate on a coarse grater.
Step 4:
Put a frying pan on a small fire, it is better if it is with a thick bottom. Pour vegetable oil on it for frying. Heat it up a little and lay out the onion. Fry the onion, stirring occasionally, until lightly golden, about 5 minutes.
Step 5:
Add carrots to the pan, stir. Fry the vegetables together for about 2 minutes.
Step 6:
Cover the pan with a lid, reduce the heat to low and put out the onion and carrot for 5 minutes.
Step 7:
Then add mashed tomatoes or tomato paste to them. If you have pasta, then pour 50 ml of water with it. Add salt, sugar, put lavrushka with pepper, pour vinegar.
Step 8:
Mix the vegetables well.
Step 9:
Cover the pan with a lid and hold the marinade for a couple of minutes.
Step 10:
During this time, cut the fish into portions. If it has been frozen, then pre-defrost it by transferring it from the freezer to the bottom shelf of the refrigerator. Then wash the fish under water.
Step 11:
Slide the vegetables in the pan to one edge. Arrange the pieces of cod in the vacant place.
Step 12:
Transfer the vegetables to the decomposed fish, freeing the other half of the pan. put the remaining pieces there. Spread the vegetables evenly over the fish.
Step 13:
Cover the pan with a lid, make the fire minimal. Simmer the cod under the marinade for 10 minutes, then turn off the heat and leave the fish to cool under the lid. During this time, it will be soaked in the flavors of the marinade and will become very tasty!
Step 14:
Serve the cod under the marinade in cold form as a snack, garnished with your favorite greens. But even in hot form, with any side dish, this fish will be good. Bon appetit!

Cod can be pre-fried in vegetable oil, rolled in flour. But the option without frying is less caloric, I cooked it. You can also bake cod in the oven. Put the raw cod in a suitable form, and cover it with marinade on top. Bake the fish for 20 minutes.

How to properly cut a whole fish into fillets? Remove the tail, head and fins. Cut the carcass along the spine to the spine. Turn it on its side. With a sharp knife, cut the meat from the backbone bone. Turn the carcass over and cut the fillet from the other side. Clean the inside by removing the black film, as it is bitter and will spoil the taste. Rinse and be sure to dry well.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.