(Boiled cod - Traditional recipe)

Time: preparation: 10 minutes ........ cooking: 50 minutes 1 1,2 kg (2 2/3 lb) fresh cod, whole Court bouillon Extra virgin olive oil or mayonnaise sauce easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

It's a light recipe, low in calories, if you dress the fish with olive oil.
Prepare a court bouillon according to the traditional steps; let it boil lightly for about 30 minutes. Let it cool. At this point add the whole fish and bring to the boil. Low the flame and keep on cooking, half-covered, for at least 20 minutes or until the fish is tender. Let the fish cool in the court bouillon, take it away from the cooking liquid and arrange in the serving plate. Remove the skin and bones and serve dressed with olive oil or mayonnaise sauce.

Note

• - If you want, you can use little fresh cod (1 or 2 a guest); you have to reduce cooking time naturally.
• - You can dress the fish with capers in vinegar if you want a tastier recipe on condition that you are not on diet poor on salt.
• - If you want a quick recipe, use cod fillets and reduce cooking time. You can also use frozen fish fillets; in this case you have to add the fish when the court bouillon is boiling (taste the fish with a toothpick to control the cooking and the fish has thawed).
• - You can also steam your cod fillets. Add some aromatic herbs to boiling water.
• - If you want to learn more on fish, how to clean, fillet and cook, how to prepare a fumet or court bouillon, consult our cookery school!.

What's the right wine?
Our suggestion is: a good white or rosé wine from Italy.

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".