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Polish cod in fish broth with root celery

Polish-Style Cod in Fish Broth with Celery Root

Distinctive, light, made from everyday ingredients! Polish-style cod in fish broth with celery root is a classic dish of poached fish with an egg sauce — and the eggs in it are hard-boiled. It's very simple and quick to make; even a beginner can manage it.

Maria

Recipe author

Polish cod in fish broth with root celery

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Composition / ingredients

Servings:

Cod

350

Celery root

Onion

Bay leaf

Allspice

Salt

Eggs

Butter

Fish broth

150

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 68 % 13 g

Fats 21 % 4 g

Carbohydrates 11 % 2 g

94 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make Polish-style cod in fish broth with celery root? Gather your ingredients. I'm using ready-made fillets. If you have whole fish, fillet it yourself. Thaw frozen fish first.
Step 2:

Rinse and pat the fish dry, then cut it into serving pieces.
Step 3:

Bring clean water to a boil in a pot and add the fish, the peeled onion and celery root, the bay leaf, the peppercorns, and salt. Bring it back to a boil and cook over medium heat for about 20 minutes. Lift out the cooked fish and strain the broth.
Step 4:

Make the sauce. Gather the ingredients for it. Use good-quality butter with no vegetable additives, and take it out of the fridge ahead of time so it softens.
Step 5:

Hard-boil the eggs, then chop them finely or pulse them in a blender. How do you hard-boil eggs? To keep them from cracking, start them in cold water over low heat. Boil for 9 minutes after the water comes up, then plunge them into cold water to cool — the sudden temperature change makes them peel more easily.
Step 6:

Mix the eggs with the softened butter.
Step 7:

Pour in 150 ml of the hot fish broth and stir. The sauce is ready.
Step 8:

Pour the sauce into a skillet, lay the fish pieces on top, and warm them together for 1–2 minutes. Add more salt and pepper to taste if you like.
Step 9:

Plate the fish, spoon 2–3 tablespoons of sauce over the top, and sprinkle with chopped fresh herbs. Serve. Enjoy!

Keep in mind that properly thawing the ingredients makes a big difference in the quality and flavor of the finished dish. For how to avoid mistakes and pick the best method, see the article on defrosting.
How do you fillet a whole fish? Remove the tail, head, and fins. Cut along the back down to the backbone. Lay the fish on its side and, with a sharp knife, slice the meat off the backbone. Flip it over and cut the fillet from the other side. Clean the inside, removing the black membrane, which is bitter and would spoil the taste. Rinse and be sure to dry it well.
For how to choose the perfect pot for soup, porridge, or pickling, see the article on pots.