During vacation I browsed through my very old recipe book, which I still keep in Poland (it always seems too heavy to bring it to the US) and discovered some old and often never tried recipes.
Many very interesting ones came from abroad, mostly our neighbouring countries, simply because they were easy to adapt, as our neighbors, like us, had limited food resources at that time. In particular, recipes from the Hungarian cuisine always caught my attention. I have already posted a recipe for Hungarian goulash, and today I would like to share a Hungarian recipe for cod.
Cod used to be a rather ordinary fish in Poland, almost always available, mostly frozen rather than fresh though. We used to serve it fried in breadcrumbs. Nowadays, when fish are more popular than ever, especially among vegetarians and those who favor a healthy diet, cod undergoes its renaissance. Deservedly so, as it is very rich in Omega 3 fatty acids and Vitamin B12 and B6 and, which is very important to me, has almost no fishy aroma. I also think that, besides the healthy qualities of the cod,
the combination of red paprika and sour cream sauce make this dish very attractive.
Cod in Paprika Sauce
(Serves four)
Ingredients:
1 lb of cod fillets,
1 large onion,
1 cup of white wine,
1 cup sour cream,
2 tbsp butter,
1 tsp of paprika (preferably Hungarian),
1 tbsp, all purpose flour,
sea salt,
freshly ground black pepper.
Preparation:
1. Cut cod in smaller pieces to make four portions. Season it generously with salt and pepper to taste. Set aside for about 30 minutes.
2. Peel off onion, cut in half and then in thin, half-moon slices.
3. Melt butter in a medium frying pan with higher walls. Add onion and fry until onion becomes very transparent. Add flour, mix, and let it cook together stirring constantly until flour becomes gold.
4. Pour in wine and let it boil for a minute. Add sour cream and paprika. Mix well, bring to boil and add cod fillets to the sauce. Cover with a lid and simmer gently for about 10-15 minutes. Uncover and let it cook for another 10 minutes.
5. Serve with cooked baby potatoes or whole grain rice.
