Cod stewed in wine, chili, coriander, lemongrass with AVIKO Purée with carrot
4
25-35
Main required ingredient
AVIKO Purée with carrot
600 g cod fillets
2 cloves of garlic
extra virgin olive oil
salt and pepper
chili
a bunch of coriander
Marinate:
4 tablespoons of water
juice of ½ lemon
dry white wine
2 teaspoons of grated ginger
1 stalk of lemongrass
1. Knead the lemongrass and then cut it very thinly.
2. In a bowl, combine water with lemon juice, white wine, ginger and chopped lemon grass.
3. Put the cod fillets in it, cover the bowl with foil and put it in the fridge to marinate for 30 minutes.
4. In a pan, fry the garlic with the seedless chili cut in half. Add the cod fillets ("drained" from the marinade, but not wiped out) and fry them for 10 minutes with a bit of marinade. At the end of cooking, season with salt.
5. Prepare the puree according to the instructions on the packaging.
Serve the cod fillets sprinkled with chopped coriander and a few drops of olive oil, along with a portion of purée, vegetables, lemon and herbs.
Good advice:
You can replace the carrot puree with our traditional puree with milk and butter, or with the spinach version. The dish will also be perfect with other fish - e.g. salmon or trout fillets.
