FRESH COD OR STRIPED BASS
This classic recipe for Fresh Cod or Striped Bass offers a comforting and flavorful experience, perfect for a weeknight meal. The fish is gently poached in a flavorful broth with aromatic vegetables, resulting in tender, flaky fish. The dish is finished with a rich egg-based sauce and fresh parsley, creating a satisfying and elegant meal.
Ingredients
- 4 pieces Cod or Striped Bass fillets
- 1 tablespoon Salt
- 6 cups Water (Quantity estimated (not specified in original recipe))
- 1 large Large onion
- 1 medium Carrot
- 1/2 medium Turnip
- 1/4 medium Celery root
- 2 tablespoons Butter
- 1/8 teaspoon Cinnamon
- 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 1 teaspoon Flour
- 2 tablespoons Cold water (Quantity estimated (not specified in original recipe))
- 2 large Eggs
- 2 tablespoons Parsley (Quantity estimated (not specified in original recipe))
Instructions
- 1Cut the cod or striped bass into serving-sized pieces. Place the fish pieces in a bowl and sprinkle with salt. Let the fish rest for 1 hour.
- 2In a large fish kettle or pot, combine water, sliced onion, sliced carrot, turnip, and celery root. Bring to a boil and cook for 15 minutes.
- 3Add the salted fish, butter, a tiny piece of cinnamon, and pepper to the boiling broth. Cook for another 15 minutes, or until the fish is cooked through and flakes easily with a fork.
- 4In a small bowl, whisk together the flour and cold water until smooth. Add this mixture to the broth and fish. Bring to a boil and cook until the gravy thickens. Add salt and pepper to taste, if needed.
- 5Remove the fish from the pot and arrange it on a platter. In a separate bowl, beat the egg yolks with a tablespoon of cold water. Strain the vegetables from the hot gravy and add the gravy to the egg mixture. Return the mixture to the heat and stir until it thickens. Pour the sauce over the fish and garnish with chopped parsley.