Cod fricassee
Votes: 2
Time: 45 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Cod fricassee - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g salted cod (soak in cold water overnight, changing the water about 3 times)
- 2 large chopped tomatoes
- 1/2 cup, plus 1/2 cup olive oil
- 2 large onions, cut into half rings
- 2 cloves of garlic, sliced into slices
- 4 sprigs of fresh thyme
- Salt and ground black pepper
- Chopped green onions for garnish
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Cooking the dish according to the recipe:
- In a large skillet, heat 1/2 cup olive oil over high heat. Add the onion, garlic, and thyme. Sauté the onion for 6 minutes.
- Cut the salted fish into 2.5 cm pieces and place in the pan. Fry for 5 minutes, then add the tomatoes and remaining oil. Season with salt and pepper to taste and simmer for another 15 minutes. Sprinkle with chopped green onions.
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