Gestoofde kabeljauwstaart (Steamed cod tail)

The tail is the best part of the cod - firm, white and full of flavour.

Gestoofde kabeljauwstaart (Steamed cod tail)

Servings:	Serves 4
Calories per serving:	632
Ready in:	45 minutes
Prep. time:	15 minutes
Cook time:	30 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	2nd January 2017

Best recipe review Just as nice using basa for this recipe 4.7/5 …and much cheaper! Klapaucius

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 800g small, new potatoes, scrubbed and sliced
• 800g cod tails (skin on), cut into 4 pieces
• Salt
• 60g softened butter
• 45ml lemon juice
• 375ml dry white wine
• 50g smoked back bacon, diced
• 200g ​​onions, peeled and sliced
• 200g carrots, peeled and sliced

Method

1. Put the potato slices and some water in a flameproof casserole and bring to the boil.
2. Strain and reserve.
3. Meanwhile, wash the fish pieces. pat dry and rub with a little salt.
4. Using the same casserole (make sure it is dry though), melt 40g of the butter.
5. Add the fish pieces and pour over the lemon juice.
6. In a small frying pan, slowly sauté the bacon.
7. Put the sliced potato under the cod in the casserole.
8. Add the onions, carrots and bacon.
9. Heat the wine until warm, a separate pan and add to the casserole.
10. Dot the remaining butter over the vegetables.
11. Place the dish on a rack at the lower middle height of the oven, which has been preheated to 190° C (375° F - gas 5), [fan oven 170° C] and back for about 30 minutes - for fan ovens, check at 25 minutes.

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