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Cod in Onion Broth

Cod in Onion Broth with Baby Zucchini, Potatoes & Fresh Herbs

“LET THE ONION BROTH SIMMER ON ITS OWN FOR A FEW MINUTES BEFORE POURING IT OVER THE DISH. THIS SOFTENS ITS SHARPNESS AND TURNS IT INTO A NATURALLY SILKY SAUCE THAT PERFECTLY COMPLEMENTS THE FISH.”

PREPARATION: 25 MINUTES  |  OVEN COOKING: 40 MINUTES

TOTAL: 65 MINUTES  |  DIFFICULTY LEVEL: 3/5  | SERVINGS 10 PERSONS

 

Ingredients & Preparation instructions

Ingredients

  • Fresh cod fillets
  • 1.4–1.5 kg (140–150 g net fillet per person, cut into portions)
  • Vegetables & Base
  • Onions, thinly sliced 750 g
  • Potatoes, thinly sliced 1 kg
  • Baby zucchini 500 g
  • Extra virgin olive oil 150 ml
  • Water or vegetable stock 750 ml
  • Lemon juice
  • Bay leaves 1–2
  • Salt & black pepper to taste

Preparation

  1. Sauté the onions in a little olive oil over medium heat until soft and naturally sweet.
  2. Add the water or vegetable stock, bay leaves and part of the lemon juice to create a fragrant onion broth. Simmer gently for a few minutes.
  3. Arrange the sliced potatoes and zucchini in a baking dish. Place the cod fillets on top and pour over the hot onion broth.
  4. Bake at 180°C for 35–40 minutes, until the fish is tender and the vegetables are cooked through.
  5. Finish with chopped fresh parsley and a drizzle of raw extra virgin olive oil before serving.

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