Fried fish on a bed of stewed vegetables with bacon
4 servings
40 minutes
Fried fish on a bed of stewed vegetables with bacon is a delightful dish of European cuisine, combining the tenderness of cod, the savoriness of bacon, and the aroma of spiced vegetables. The recipe's origins can be traced back to French and German culinary traditions, where creamy sauces and stewed vegetables complement seafood harmoniously. A hint of lemon juice enhances the fish's flavor, while curry and ginger add an Eastern touch. The bed of cabbage and potatoes soaked in a creamy broth sauce transforms the dish into a rich and comforting dinner. It's an excellent choice for those who appreciate refined yet easy-to-make cuisine.
1
Rinse the fish with cold water, dry it, and cut it into pieces. Season with salt, pepper, and drizzle with lemon juice. Peel, wash, and dice the potatoes. Prepare and shred the cabbage.
- Cod fillet: 600 g
- Salt: to taste
- Ground black pepper: to taste
- Lemon juice: 2 tablespoons
- Potato: 4 pieces
- Savoy cabbage: 1 piece
2
Cut the bacon into strips and quickly fry in 1 tablespoon of olive oil. Add cabbage and potatoes. Season with curry powder and ginger. Sauté briefly. Pour in cream and broth, cover, and simmer for 15 minutes.
- Bacon: 100 g
- Olive oil: 3 tablespoons
- Savoy cabbage: 1 piece
- Potato: 4 pieces
- Curry powder: 2 teaspoons
- Fresh ginger: 1 teaspoon
- Cream: 100 ml
- Broth (stock): 150 ml
3
Fry the fish in the remaining olive oil (3 minutes on each side). Season the vegetables in cream sauce to taste and serve on plates with pieces of fish.
- Olive oil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
