Cod with seaweed recipe

You already know how much I like fish and specifically cod. It is one of my favorite fish. I find it very tasty, with a pleasant texture and very versatile. Thousands of recipes can be made. It supports almost anything. Precisely for this reason, due to the great variety of combinations it admits, I usually try to vary it when cooking it so as not to get bored 🙂

Since I had some dehydrated seaweed in the pantry that I hadn’t cooked with for a long time, I thought I’d use it to make a different dish. Amazing. So it was. This cod dish with wakame seaweed and kombu is surprising and above all delicious. I didn’t expect it to be so good. Really, a joy.

I love cooking with seaweed even though it is hard for me to think of recipes sometimes… they are very healthy, they have a lot of fiber, minerals and vitamins, and on top of that the dishes you make with them taste like the be! Seriously, that’s the best definition I can think of. A bite of the sea 🙂 In short, you cannot stay without trying this dish of cod stewed with seaweed because it is simply wonderful.

Ingredients to make Cod with seaweed:

• 4 pieces of fresh cod in its point of salt
• 1 large onion
• 1 tablespoon of dried wakame seaweed
• 1 tablespoon dried kombu seaweed
• 1 splash of olive oil
• 1 jet of white wine to cook
• 1 pinch of ground black pepper
• 1 splash of lemon juice

How to make Cod with seaweed:

1. The first thing we do to prepare this cod with seaweed is to brown the chopped onion in a casserole with a little oil. This time I used it made of mud, which I love.
2. When the onion is well poached, add the seaweed, and mix well. In this case I have used some wakame and kombu but if you like you can also prepare the neither cod with nor seaweed.
3. Next, we add the cod fillets, to which we will have previously watered with a splash of lemon juice and sprinkled with a pinch of pepper. Cover with a good stream of white wine to cook until almost covering the entire stew and bring it to a boil. Then, lower the heat and cook over medium-low heat with the lid (not completely closed) until the fish is well done and part of the liquid has reduced (about 10 minutes). It is not necessary to add flour to thicken because the kombu seaweed has thickening effects. With that and the boiling is enough and it will be a wonderful and linked sauce.
4. When ready, remove the cod with seaweed from the heat and let it rest for a couple of minutes before serving. I accompanied it with white rice and it was a wonderful dish.