Cod Baden style – with wild herbs

Ingredients for 4 servings:

• 4 cod fillets
• 200 ml fish stock (can be bought ready-made)
• 200 ml white wine
• 100 ml cream
• 100 g butter
• 150 g mushrooms
• 2 anchovy fillets
• 2 tbsp oil
• 2 stalk(s) leeks
• 2 m.-large zucchini
• 4 large beefsteak tomatoes
• 2 cloves garlic, crushed
• 2 shallots, finely chopped
• 1 lemon(s)
• 2 bay leaves
• 2 tsp tomato paste
• white pepper, freshly ground
• Salt
• Mixed herbs (parsley, chives, sorrel, pimpernel – or in the package ‘Frankfurter Grüne S

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the vegetables, peel, deseed, and dice the tomatoes, slice the leeks, and dice the zucchini and mushrooms. Season the fish fillets with pepper, salt, and lemon juice, and pat dry with kitchen paper. Sear briefly but quickly on both sides in a hot pan with oil. Serve immediately on 4 preheated plates and keep warm in a preheated oven at a low temperature. Sauté the garlic, onions, and chopped anchovy fillets in butter, deglaze with white wine, and top up with fish stock. Add the mushrooms, leeks, bay leaf, and tomato paste to the stock and bring to a boil. Then add the zucchini and tomato cubes and bring back to a boil. Remove the bay leaf. Finally, stir in the cream with a hand blender, sprinkle with the finely chopped herbs, and spread over the fried cod fillets. Serve with boiled potatoes and a nice, colorful salad.