Sautéed vegetables and cod

SOT – kind of stews. In his hiding name description mandatory the first stage of cooking sorting, i.e. individual quick frying of the main components of the dish until the crust, which retains the flavor and juiciness in all products.

In French, sauté means jump or hop, because French cooks prefer not to mix vegetables or meat, and shake a special frying pan, saucepan, this speeds the process and protects from burning.

To prepare the sautéed cod, you will need:

• 3 potatoes;

• slice of pumpkin 250-300 g or young zucchini;

• 2 carrots;

• bulb;

• vegetable oil;

• 750-800 g cod fillet;

• 3-4 large tomatoes;

• 1.5 cups fish or vegetable broth;

• spices and 4-5 sprigs of thyme.

How to prepare:

1. Clean all the vegetables. The potatoes and pumpkin cut into cubes, tomato rings, onion – small. Carrots coarsely grate.

2. In a saucepan stew the onions, then until translucent, put to it carrots, fry until the carrot changes color.

3. In another pan take turns to fry the potatoes and pumpkin to the crust, mix and pour into a saucepan.

4. Wash, DAB away excess water and cut into medium-sized pieces of fish, salt and pepper. Fry all the pieces if pan is small – fry portions. Transfer to the saucepan of vegetables.

5. Add salt, crush 3-4 peas black and allspice, pour into a saucepan.

6. On the top tightly put the tomatoes, salt, optional pepper, to sprinkle chopped thyme, not stirred.

7. Pour the broth, close, cook until cooked better in the oven 200 0C for 40 min.