Fried cod with carrots and onions in a sweet and sour marinade
Soft pieces of fried cod under a fragrant layer of stewed onion and carrot, seasoned with vinegar, spices, and tomato. A fresh starter that you serve cold or lukewarm. Delicious as a starter and easy to prepare in advance.
Servings Servings
Ingredients
For the fish
- 600 g cod fillet (without skin and bones)
- salt
- pepper
- plain flour (or cornstarch)
- 4 tbsp oil
For the vegetables
- 500 g onions
- 500 g carrots
- 70 ml olive oil
- 1.5 tbsp tomato purée
- 100 ml water (or fish stock)
- 2 tbsp vinegar
- 1 tsp sugar
- 6 black peppercorns
- 2 bay leaves
- 1 clove
- white wine
- salt
Optional
- 0.5 red bell pepper
- tarragon (dill or parsley, fresh)
Instructions
Preparation
- Peel and clean 500 g carrots. Cut them into thin sticks or coarsely grate them with a coarse grater. Peel 500 g onions and cut them into half rings. In a bowl, mix 100 ml water, a splash of white wine, 2 tbsp vinegar, 1.5 tbsp tomato purée, 1 tsp sugar, 2 bay leaves, 1 clove, 6 black peppercorns and salt. If you are using fresh tarragon, add it as well. If you want to garnish with bell pepper, cut 0.5 red bell pepper into 4 strips and fry them in a little oil. Set aside until use.
Cooking
- Put the vegetables in a pan with 70 ml olive oil. Whoever dares, can also add a tablespoon of butter. Simmer the vegetables on low heat until the carrots start to soften. Add the previously mixed liquid and spices and let it simmer gently for another 20 to 30 minutes.
- Meanwhile, prepare the fish. Cut 600 g cod fillet into pieces so that each has 3 pieces. Season the cod pieces with salt and pepper and then coat them in plain flour. Fry them in 4 tbsp oil until golden brown. Place them in a deep dish. You can also cook the fish without flour, directly in a pan or on the grill. Once everything is ready, pour the warm marinade with vegetables over the fish and let it cool. Leave the fish and vegetables to rest for 60 minutes to allow the flavours to develop.
To serve
- Serve the fried cod warm in winter or cold in summer.
Notes
Garnish as desired with vinegar pearls, black olives, sesame seeds, or roasted almonds. Boiled potatoes or white rice are a perfect accompaniment for this delicious fried cod under pickled vegetables.
Nutrition
Calories: 380kcalCarbohydrates: 26gProtein: 28gFat: 18gSaturated fat: 3gCholesterol: 65mgSugars: 19g
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Fried cod with pickled vegetables
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this week
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