And without that the delicate and fragile flesh of the cod becomes even more tender after extinguishing in sour cream or cream. Let's check this by trying out some delicious recipes in practice.
Cod recipe with seafood in sour cream
Ingredients:
- onion - 1 piece;
- celery - 2 stems;
- garlic - 1 clove;
- white wine - 175 ml;
- chicken broth - 300 ml;
- flour - 1 tbsp. a spoon;
- cod fillet - 300 g;
- a frozen mixture of seafood - 300 g;
- sour cream - 5 tbsp. spoons;
- salt, pepper - to taste;
- green onions.
Preparation
In a frying pan, warm up the olive oil and fry on it finely chopped onion and celery until the transparency of the first. Chop the garlic with a knife and add a minute before the vegetables are ready. Add the wine to the frying pan and boil it until almost complete evaporation.
We cultivate the flour with a warm chicken broth and pour it into a frying pan. We extinguish all 5-10 minutes, before thickening. Add sour cream to the sauce and mix thoroughly.
From the cod fillets remove the bones and cut the fish into small pieces of medium size. We put the cod into the sauce and stew for 5 minutes, after which we send a mixture of seafood (pre-defrosted) to the pan and continue cooking for another 5-7 minutes.
Cod fillets stewed in sour cream with seafood are served with a couple of pieces of garlic bread .
Cod, stewed with sour cream
Ingredients:
- saffron - ½ tsp;
- hot water - 2 tbsp. spoons;
- olive oil - 4 tbsp. spoons;
- shallots - 2 pieces;
- chili pepper - to taste;
- fish broth - 1 item;
- dry white wine - 1 item;
- thyme - 3 twigs;
- bay leaf - 1 piece;
- orange peel - 1/2 tsp.
- water - 1 item;
- fennel - 1 pc .;
- fish fillets - 1 piece;
- sour cream - 1/2 tbsp.
Preparation
We fill the saffron with hot water and let stand for 20 minutes.
In the brazier, warm up 2 tablespoons of oil and fry it shallots and chillies for 4-5 minutes. Add half of the broth, wine, water, thyme, laurel, a little bit of zest and saffron along with the liquid. Bring it to the boil and cook for 10 minutes. We remove the brazier from the fire. Fennel cut into thin strips and fry the remaining 2 tablespoons of oil. Fill fennel with the broth, add sour cream, salt and pepper. We put fennel and sour cream on fish and stew it for about 10 minutes.
We get the fish, and mixed the sour cream mixed with the broth from the brazier. We put the fish stewed in sour cream on a dish and fill it with broth. Before serving our original dish can be decorated with greens, but without it it looks very colorful.