Fricassee is a classic French cooking method used to make white stews! Try it with cod, pollock or other white fish fillet and endives! It’s a must!
Serves: 4-5 Preparation: 25′ Cooks in: 40′ Ready in: 1:05′
1 kg salted cod fish, cut in 10cm pieces
750gr endives, washed, dry, chopped
6 spring onions, chopped
½ bunch dill, finely chopped
⅔ cup extra virgin olive oil
2-3 lemons, juiced
1½ tbsp flour
salt, black pepper freshly ground
Soak salted cod fish in water for 48 hours before cooking, to leach out the salt. The water must be changed 4-5 times in a 48-hour period. This way the fish will not be salty and will become edible!
Heat olive oil in a large saucepan and fry onion until softened. Stir in endives and cook until tender. Add dill, 1½ cup water, a little salt if needed and lots of pepper. Cook for 4-5 minutes.
Add fish and simmer gently for 25-30 minutes, just until the fish has poached and flakes apart when prodded with a fork. Add a little extra water if necessary, until fish just covered.
Blitz lemon juice and flour with two ladles of broth in a food processor until very smooth. Stir in the pan. Simmer for a few minutes until sauce thickens and serve in bowls garnishing with lemon wedges.
Photo Vangelis Paterakis Food styling Antonia Kati
Cod fish soup