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 I will indulge very rarely, and also this famous Greek garlic dip is way too strong for me. So I decided to do more delicate recipe featuring the main ingredients.
In a pan saute finely chopped:
1. Celery, 3 stalks
2. Ginger, 2 cm piece
3. Carrot. 1 large
After a couple of minutes add
4. Garlic, minced, 4 cloves
and after a few seconds deglaze with
5. White wine, 2 tbsp
6. Zucchini, 3 cm pieces, and
7. Fish or vegetable stock to just cover them.
Turn heat down, cover the pan and cook for about 10 minutes. Check the zucchini have started to soften and place on top
8. 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 10 minutes.
Remove fish and vegetables from pan, and reduce sauce to thicken adjusting flavor with
9. Lemon juice
If needed you can thicken with corn flour, and if you are eating dairy add a few knobs of butter of heat.
Place fish and vegetables on a plate, pour the sauce over and garnish with a lot of: