- Cod fillet 500 grams (without bone skin)
- Ghee optional
- Carrots 2 pcs.
- Parsley (root) 1 pc.
- Celery (root) 1/4 pcs. (small)
- Onion 1 pc.
- Tomato paste 2-3 tbsp
- Salt to taste
- Pepper to taste
- Main ingredients: Cod, Onion, Carrot, Celery
Baking dish, cutting board, grater, spatula, frying pan
Step 1: prepare the ingredients.
Rinse the fish with water and wipe with paper towels. Rinse and peel the vegetables.
Cut the fillet into thin strips.
Pepper, salt and leave for a while at room temperature.
Step 2: three vegetables.
Wash and dry the peeled vegetables.
Chop the onion into small cups.
Grate celery, parsley and carrots on a medium grater.
Step 3: fry the fish.
In oil, fry the fish in batches. One minute on each side. You need to fry until golden brown.
Time depends on the thickness of the fillet, but the fish should not fall apart much.
Put the fried fillet in the mold and start cooking the next batch.
Step 4: stew the vegetables.
Sauté the onion until golden brown.
Add the grated carrots, celery and parsley.
Pepper and languish 5 minutesstirring.
Add tomato paste, mix and simmer all together. 5 minutes. The main thing is not to overdo it; vegetables should not be prepared.
Remove vegetables from heat and let them rest 10 minutes.
Salt to taste.
Step 5: cover the cod with vegetables.
Put the vegetables on top of the cod fillet, smooth and cool at room temperature, and then put in the refrigerator to brew for several hours, it is better, as always, at night.
Step 6: serve the cod in Greek.
Half an hour before serving, set Greek cod from the refrigerator. Serve as a snack with bread.
Enjoy your meal!