in Recipes

Cod on celery salsa

updated

Spread the love

Ingredients for 4 servings:

  • 600 g cod fillet(s) or other fish fillets
  • 100 g raisins
  • 6 stalk(s) Celery
  • 30 g pine nuts
  • 40 g capers
  • 80 g olives
  • 200 ml vegetable broth, approx.
  • e.g. parsley
  • salt and pepper
  • chili

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Soak the raisins in water. Dice the celery. Chop the olives, raisins, and capers slightly. Then toast the pine nuts in a pan and add a little olive oil. Fry the celery cubes. Add the chopped capers, olives, and raisins and deglaze with about 200 ml of vegetable stock. Season with salt, pepper, and a little chili. Cut the fish into portions and place on top of the vegetables. Turn over after 10 minutes and cook for another 10 minutes. Sprinkle with chopped parsley and serve with rice or something similar. Tip: This dish also works wonderfully in a pan on a gas kettle grill.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Chicken strips with mushrooms in tomato and thyme sauce

Plum chutney