Polish Cod in Celery Root Fish Broth

Original, dietary, made from ordinary products! Polish cod in fish broth with celery root is a classic recipe for boiled fish with egg sauce. Moreover, boiled eggs are used in it. Preparing this dish is very simple and quick, even a novice housewife can handle it.
cook time: 1h
Caleb Huxley
Polish Cod in Celery Root Fish Broth

Nutrition Facts (per serving)

94
Calories
4g
Fat
2g
Carbs
13g
Protein

Ingredients (4 portions)

Basic:

Cod 350 g
Celery root 20 g
Onion 1 pc
Bay leaf 1 pc
Allspice 4 pc
Salt to taste

For the sauce:

Eggs 2 pc
Butter 15 g
Fish broth 150 ml

Recipe instructions

Step 1

Step 1
How to make Polish cod in fish broth with celery root? Prepare your food. I use ready-made fillets. If you have a whole fish, then fillet it yourself. Thaw frozen fish first.

Step 2

Step 2
Wash and dry the fish, then cut into portions.

Step 3

Step 3
Boil clean water in a saucepan, add fish, peeled onion and celery root, bay leaf, peppercorns, and salt. Bring the broth back to a boil and simmer over medium heat for about 20 minutes. Remove the finished fish and strain the broth.

Step 4

Step 4
Prepare the sauce. How to make sauce? Prepare food for him. Take high-quality oil, without vegetable additives. Remove it from the refrigerator in advance to allow it to soften.

Step 5

Step 5
Boil the eggs hard, chop finely or grind in a blender. How to hard boil eggs? To prevent eggs from cracking during cooking, place them in cold water and cook over low heat. Boil the eggs for 9 minutes after boiling, then cover with cold water and cool. The shell will be better cleaned from a sharp temperature change.

Step 6

Step 6
Mix eggs with butter.

Step 7

Step 7
Pour in 150 ml of hot fish broth and stir. The sauce is ready.

Step 8

Step 8
Place the sauce in a frying pan, place the pieces of fish on top and heat everything together for 1-2 minutes. You can add additional salt and pepper to the dish to taste.

Step 9

Step 9
Place the finished fish on a plate, spread 2-3 tablespoons of sauce on top and sprinkle with chopped herbs. Serve to the table. Bon appetit!

Additional rubrics

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