Codfish and sorrel stew

Codfish and sorrel stew - Russian Fish & Seafood Recipe

How to Cook & Prepare Codfish and sorrel stew:

500 g codfish 200 g onion or leek
25 g flour 3 cloves garlic
80 g vegetable or 60 g olives
olive oil 4 slices lemon
400 g sorrel salt
200 g tomatoes or pepper
40 g tomato puree minced parsley or dill

Cut the codfish into portions. Sprinkle with salt, pepper and dredge with flour. Saute in vegetable or olive oil. Shred the onion or leek and stirring continuously bring to the boil in oil. Wash, stem and finely chop the sorrel leves and add to the onion. Add garlic which has been crushed and rubbed together with salt, and the sliced tomatoes or tomato puree. Mix thoroughly and boil.
Put the sautéed fish in a deep saucepan or skillet. Pour over the mixture of vegetables and greens, level off, cover with a lid and braise for one hour. Serve hot or cold. Top each piece of fish with the sorrel. Garnish with olives and a slice of lemon. Sprinkle with the minced parsley or dill.

Sole, scad or catfish and sorrel stew

Substitute any of these fish for cod in the above recipe. Scad is fried whole without head and tail.

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