Cod briam

Cooking time:

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30 minutes

Servings:

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4

Ingredients:

• 900 gr of whole cod without the head
• 120 ml of olive oil
• 200 gr onion in thin rings
• 5 medium size potatoes, cleaned and cut into cubes
• 3 medium size carrots cut into half rings
• 2 medium size zucchini cut into half rings
• 200 gr of leek cut into half rings
• 400 gr canned diced tomatoes with onion
• 1 vegetable bouillon concentrate
• 500 ml of water
• 1 tablespoon of freshly chopped mint

Preparation:

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Take the whole fish out of the bag and place it in a strainer, over a deep bowl, to collect the thawing fluids.

Cover the bowl with a wet towel or a cling film and place it in the refrigerator. The fish is thawed after regaining its elasticity.

Execution:

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Scale the cod and cut a slit along its belly. Rinse the fish thoroughly and then drain. Add salt lightly all over and wait until it is absorbed.

In a deep pot, sauté the onions in olive oil for approximately 2 minutes. Lower the heat and add the carrots and the potatoes, stirring frequently.

In about 3 minutes add the leek and the zucchini, ongoing with the stirring very carefully. Continue cooking for 2 more minutes.

Add the diced tomato, the water, the vegetable bouillon, the mint, the salt and pepper. Close the lid and simmer for approximately 10 more minutes.

Gently place the fish in the pot and cover it again, continuing to cook for another 10 minutes. Stir frequently but gently to keep the fish intact. Remove from the heat when vegetables are ready and serve immediately.

Tips:

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• Based on the weight of the cod you might need to slice it for easy cooking.
• If you are not planning on serving the food immediately, then remove the pot from the heat 2 minutes earlier, and complete its cooking time when you are ready to reheat.