My mother used to say that beauty could be found in the simplest things. It’s definitely truth in life and sometimes even in cooking. This is a simple recipe that tasted so delicious, I had to share it with you. Hope you enjoy it as well!
Delicate cod with Quinoa pilaf
Ingredients:
1 cup of quinoa whole grain
1 1/2 of cod
2 cups of chicken stock
1 carrot, finely chopped
1 leek, finely chopped
1 small onion, finely chopped
1 small green zucchini, finely chopped
1 celery stick, finely chopped
salt and pepper
1 tbs Carraway seed
1 tbs butter
3 tbs olive oil
Heat 1 tbs olive oil in bigger pan and add all the vegetables. Stir and cook on medium heat for a minute. Add salt and pepper. Add cup of quinoa (washed) to the veggies and mix together. Cover with chicken broth and bring back to boil.
When it reaches the boil, turn down the heat, cover the pan and let it cook for about 15 minutes or until the quinoa is done.
Clean your cod and cut into a portions. In the large frying pan melt a butter with reminding olive oil on medium heat. Season each portion with salt and pepper. Fry on each side, sprinkling with carraway seed in the pan. Fish is done very quickly.
Spread quinoa pilaf on each plate and top it with fish. Enjoy!
Wine pairing suggestion:
This is a light dish that will pair well with any crisp white wine. We enjoyed it with my favorite Muga Blanco from Spanish Rioja. My second choice was Fetzer Chardonnay from California. Inexpensive but very well crafted Chardonnay, that also comes in magnum, for a very reasonable buck.
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