Codfish and cabbage stew

Codfish and cabbage stew - Russian Fish & Seafood Recipe

How to Cook & Prepare Codfish and cabbage stew:

500 g codfish (or sauerkraut)
25 g flour caraway seed
40 g vegetable oil or pepper, salt
boiled butter minced parsley, dill or
200 g red sauce green onions
600 g stewed cabbage

Cut the unskinned fish (with or without bones) into portions. Sprinkle with salt, pepper and dredge with flour. Saute in the oil or butter. Stew the cabbage, add red sauce and scalded caraway seed. Mix together. In a deep saucepan, lay alternate layers of cabbage and sautéed fish. Pour over the sauce. Braise for one hour. Serve each piece of fish topped with cabbage. Pour over sauce and sprinkle with the minced parsley, dill or green onions. If vegetable oil is used, this fish, may be served cold.

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