Main Page
National cuisine
Cod stewed with onions and carrots in a frying pan

Cod Stewed with Onions and Carrots in a Skillet

This hearty fish pairs with any side dish and is great for the whole family. With cod, it's hard to imagine anything simpler than braising it with vegetables like carrots and onions — yet the dish is a hit served either hot or cold.

UnicornSteak

Recipe author

Cod stewed with onions and carrots in a frying pan

Composition / ingredients

Servings:

Cod fillet

700

Salt

Carrots

Onion

Vegetable oil

Water (boiling water)

Bay leaf

Allspice

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

Cooking method

Cooking time: 40 min

Step 1:

Wash and peel the carrots. Grate them on the coarse side of a box grater — you want a coarse grate here so the carrots don't turn to mush while braising.
Step 2:

Peel the onion and cut it into quarter-rings.
Step 3:

Heat the vegetable oil in a skillet and add the vegetables. Fry over medium heat for about seven minutes, stirring now and then so the carrots and onion don't scorch. Season with salt toward the end.
Step 4:

Make the dredge for the fish: on a flat plate, combine the flour, paprika, salt, and dried basil. Add a little pepper if you like.
Step 5:

Cut the cod fillet into serving-size pieces.
Step 6:

Dredge each piece of fish in the flour-and-spice mixture on all sides.
Step 7:

Add the bay leaf and a couple of allspice berries to the skillet. Lay the cod on top of the vegetables. Pour in the boiling water. Cover and simmer for twenty minutes, until the fish is cooked through.

Because dried paprika goes into the dredge, the finished dish has a lovely touch: the naturally white cod takes on an elegant pinkish hue. If you'd like to cut the calories as much as possible, here are two options. First, instead of frying the carrots and onion in oil, braise them without oil, adding a small splash of boiling water. Second, simply salt and pepper the cod and add your favorite spices instead of dredging it in flour. These simple tweaks lower the calories of the finished dish by about thirty percent — and shave a little off the cooking time, which is always a plus these days. Since this is braised cod, not fried, don't expect a crispy crust: the coating comes out soft and tender. And the vegetables… oh, those are a whole story of their own! I recommend serving the fish with any simple side — fluffy mashed potatoes, for instance. Enjoy!