Norwegian cod soup.

Cod — a fairly large marine fish with a delicious white meat layered. Dishes of cod always respected in Europe. The boiled, stewed, salted and dried, even the fish has long been considered the national dish Norwegians, Icelanders love to her, the French, the Portuguese, the Spaniards.

Cod contains vitamins and minerals are essential for our body. Cod, for example, contains iodine, which helps the metabolism, has beneficial effects on the nervous system, strengthens the immune system, increasing the body’s resistance to colds and infectious diseases.

Cod can grilirovat, bake, fry (breaded or not), but you can boil and then cook it with other dishes — fish salad or jelly.

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INGREDIENTS
3 cups fish stock
2 cups milk
1 cup heavy cream
6 tablespoons. l. butter
600g fillet skinless cod
4 medium potatoes
2 medium carrots
1 stalk of leek (only the white and light green parts)
1 small celery root
2 stalks celery
1 small onion
4 cloves garlic
a small bunch of dill
bunch of parsley
juice of 1 lemon
Article 1.5. l. Worchester sauce
salt, freshly ground black pepper

RECIPE for cooking:
1. Clean the vegetables. Onions, celery root and stems are cut into small cubes, leek — thin half-rings. Potatoes cut into large cubes, carrots — sliced. Garlic finely chop.

2. Melt in a pan of butter over medium heat. Put the garlic, celery stalks, onions and leeks, season with salt and pepper and cook until tender, 8-10 minutes. Add the carrots, celery and potatoes. Pour in the broth, milk, cream and Worcestershire sauce and bring to a boil. Reduce heat and simmer, stirring occasionally, until vegetables are tender, about 25 minutes.

3. Cod cut into pieces the size of 5×2 cm. Put the fish into the soup and continue to cook, stirring gently, until tender, 5-6 minutes. Finely chop the dill and parsley and add to the soup with the lemon juice. If necessary, season with more salt and pepper.

 

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