Cod with celery

Cooking time:

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30 minutes

Servings:

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2

Ingredients:

• 400 gr of cod fillet with skin
• 100 ml of olive oil
• 200 gr of onion in thin half rings
• 40 gr of carrots cut into cubes
• 140 gr of potatoes cut into small cubes
• 120 gr of fennel with its flower, sliced into thin rings
• 600 ml of water
• 100 ml of white wine
• 1 long green pepper, cut at its tail to release its aromas
• 100 gr of celery (only the leaves)
• 100 gr of zucchini cut into cubes
• 25 ml of lemon juice
• 2 teaspoons of salt
• 1/2 a teaspoon of pepper

Preparation:

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Take the fillets out of the bag and place them 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 fillets are thawed after regaining their elasticity.

Execution:

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In a wide pan, sauté the onions in olive oil until softened, then add the carrots and the potatoes. Keep on cooking for 2 minutes and then add the fennel. Continue cooking for 5 more minutes and add the water.

Close the lid and lower the heat. After 5 minutes add the zucchini and celery, stir carefully and carry on cooking with the lid closed.

In about 3 minutes add the lemon juice and the cod fillets. Do not stir, but swirl the whole pan, in order to maintain the fillets intact.

Finally, add the long green pepper and the wine. Continue cooking with an open lid, increasing the heat until the food reaches the desired thickness. After 10 minutes turn the heat off and close the lid again.

Serve immediately.

Tips:

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Alternatively, instead of a wide pot, you can use a deep frying pan.