To be healthy, you should eat fish at least once a week they tell us. If I’m willing to, the choice of fish remains quite limited in Switzerland, especially in supermarkets. And their price, I don’t even want to mention it.
But the one that we always find on the stalls or even in the frozen aisle at a reasonable price, the star of our Fridays is cod. But then how to cook it quickly well done while giving it a nice taste?
Have you ever heard of Lucul products? A chinese women on a sachet of broth for Chinese fondue, does that ring a bell? Well, they have plenty of other equally delicious products that allow us to make our lives easier when cooking on a daily basis.
They are healthier than most broths you will find in the supermarket, they are also much better (according to my tastes) and above all everything is made in Switzerland in an artisanal way. So in an age of local commerce and big brand boycotts, it might be worth a try, don’t you think?
But what is the difference between a stock and a broth? The bottom is much more full-bodied in taste and this is clearly what interests us to give a little taste to our cod.
Let’s go to the recipe !
Baked cod fillet using Lucul fish stock
- 200 ml Lucul fish stock
- 100 ml liquid cream
- 1 onion
- 1 carrot
- 1 bay leaf
- 3 sprigs thyme
- 1 turn pepper
- 450 gr cod fillet
- Preheat the oven to 180°C.
- Peel the onion and the carrot.
- Chop very finely.
- Place the fillets in a baking dish.
- Cover with the Lucul fish stock, the cream.
- Add the onions, carrots and bouquet garni (bay leaf and tied thyme).
- Bake for 10-15 minutes depending on the thickness of your fillets.