Cod in court bouillon is a very easy and quick recipe to prepare. During the week or for a meal with friends, the cooking of the fish is controllable here and allows guests to enjoy without remaining riveted to the stove.
The fish keeps its nice supple texture and is perfumed by the high flavored court bouillon.
INGREDIENTS: 4 PERS.
4 cod back without skin
2.5 liters of water
4 tbsp. tablespoon white vinegar
1 vegetable stock cube
1 leek
1 carrot
1 bouquet garni
1 C. tablespoons olive oil
salt
mignonette pepper
PREPARATION:
Preparation
10 minutes
Cooking
10 minutes
1.
Prepare the court bouillon. Peel the carrot and leek (keeping a little green). Clean the vegetables and cut them into small pieces.
2.
Heat the olive oil in a large Dutch oven over high heat. Sweat the carrots and leek for a few minutes. Salt and pepper to taste.
3.
Melt the crumbled bouillon cube for a few seconds then cover with the water and vinegar. Add the bouquet garni.
4.
Bring to a boil then lower the heat to medium heat. Dip the cod backs.
5.
Cook for about 8 minutes from the moment the broth is simmering. Be careful not to boil too strongly.
6.
Serve hot with vegetables, rice, or steamed potatoes.
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