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a French girl cuisine

a French girl cuisine

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Baked cod fillet recipe using Lucul fish stock

17 February 2022 · Natacha 2 Comments

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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?

Lucul

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

Want to take care of yourself while having fun? Let yourself be tempted by this recipe for baked cod using Lucul fish stock.
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Servings 3 personnes

Ingredients
  

  • 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

Instructions
 

  • 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.

5 / 5. Votes: 2

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Fish, Main course, Salty

Previous Post: « Buckwheat crepe recipe
Next Post: Pork roast recipe using Lucul gravy sauce »

About Natacha

My name is Natacha and I live in Lausanne, Switzerland. You will find here typical and friendly french cooking to share with family and friends to embrace life!

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Comments

  1. David Kingdon says

    20 March 2022 at 18 h 40 min

    No Lucul stock in the UK so used shellfish stock from Waitrose. Recipe was delicious, though I didn’t chop the onion and carrot finely enough (the recipe does say ‘very’ of course!) Will certainly try again and chop ‘very’ finely!

    Reply
    • Natacha says

      7 April 2022 at 22 h 31 min

      Hi David, Shellfish stock sound good to me ! Yes I should have written, very very very very finely :). Sorry about that. You can also cook the carrot beforehand :).

      Reply

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