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Steamed Cod in a garlicky broth with zucchinis

There is a tradition in Greece on the 25th of March to eat fried cod with a garlic dip. I am not a fan of fried food and also this famous Greek garlic dip is way too strong for me. So I decided to do a more delicate recipe featuring the same main ingredients.

In a pan with very little oil, over medium to high heat, add finely chopped:

  • Celery, 3 stalks

  • Ginger, 2 cm piece

  • Carrot. 1 large

and move around to cover the surface. Let them sizzle and soften and, after a couple of minutes or so, make some space in the center, add a drop of more oil and:

  • Garlic, minced, 4 cloves

Let them also sizzle for a few seconds, then mix with the rest of the ingredients, and deglaze with:

  • White wine, 2 tbsp

After the alcohol evaporation, that should happen immediately and noisily, add:

  • Zucchini, 3 cm pieces

  • Fish or vegetable stock to cover them

Turn heat down a scale or two, put a lid on the pan and cook for about 10 minutes. Check the zucchini have started to soften and place on top of them:

  • Cod fillets, 2 pcs (or the whole fish on the bone, it will just take longer to cook)

Cover again and let the zucchinis finish cooking and the fish steam for about 8 minutes.

Remove the fish and vegetables from pan, and increase the heat to evaporate extra water and thicken the sauce. Adjusting flavour with:

  • Lemon juice

  • Salt

  • Pepper.

If needed you can thicken with corn flour, and if you are eating dairy add a few knobs of butter off heat. Place fish and vegetables on a plate, pour the sauce over and garnish with a lot of:

  • Dill

  • Parsley


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