How long to cook cod in a saucepan, double boiler and slow cooker

Boiled cod is a very tasty and healthy independent dish and goes well with various products.
How to cook cod correctly and how much is of concern not only to novice cooks, but also to experienced housewives, since proper cooking helps preserve the maximum amount of vitamins, microelements, taste, and also, importantly, an attractive appearance. What fish do you use to make soups?

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Read also: How to cook cod fish tongues and how long
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Total votes: 65

19.12.2019

From cod 55%, 36 votes
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36 votes - 55% of all votes
From Salmon 20%, 13 votes
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Of the conservatives 11%, 7 votes
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7 votes - 11% of all votes
From mackerel 6%, 4 votes
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Read also: Potatoes with onions and herring - variations of a simple dish
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Total votes: 65

19.12.2019

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Before you cook the cod you need to

First, defrost the fish carcass. Secondly, cut the fish fillet, getting rid of the head of the fish, all kinds of entrails, including cutting off the fins, gills and tail. Thirdly, it is necessary to divide the fillet into small pieces, which will facilitate faster and even cooking of the cod.

Fourth, prepare a medium saucepan of water and add peeled carrots, bay leaves, a couple of black peppercorns, parsley and a teaspoon of salt. Fifth, place the fish pieces in a saucepan and place it over low heat. Sixthly, adding a little sunflower oil will ensure the fillet is soft. Seventh, after the water boils, you should reduce the heat to low and leave the fillet to cook for another 15-20 minutes.

In a slow cooker

There are many recipes for cooking cod in a slow cooker. This is a great way to get not only tasty, but also very healthy dietary food with minimal hassle.

Stewed cod with vegetables

Ingredients:

cod fillet – 430 g;
olive oil for frying – 50 ml;
medium-sized ripe tomato;
salt - to taste;
fresh garlic – 2 cloves;
pepper mixture – 3.5 g;
fresh parsley – 50 g;
fresh dill – 1 bunch;
young carrots - 10 pieces;
green onion – 40 g.

Cooking:

Wash the fish and dry it.
Cut the fillet into portions.
Sprinkle them with salt and pepper.
Saute chopped onion, garlic and grated carrots in olive oil.
Cut the tomato into small slices and add to the multicooker container.
Bring to a boil and after 5 minutes place the fish on top of the vegetables.
Add chopped herbs.
In the “Stew” mode, cook the dish for half an hour.

Cod fillet in white wine

An appetizing and spicy dish for real gourmets.

You will need:

cod fillet – 500 g;
dry white wine – 300 ml;
shallots – 3 pieces;
grated carrots – 250 g;
lemon - half;
oil for frying – 50 ml;
mint – 5 leaves;
dill – 60 g;
parsley – 80 g.

Prepare according to the following scheme:

Prepare the cod and cut into portions.
Sauté carrots and onions in hot oil.
Place raw fish in a multicooker bowl and add lemon slices and mint to it.
Pour in wine.
Set the “Extinguishing” mode for 45 minutes.
Serve the finished dish with chopped herbs.

Features of cooking cod

Most gourmets prefer fried or baked fish, but the energy value of dishes prepared in this way is often quite high. Boiled cod can also be tasty, without harming the body or increasing the risk of gaining extra pounds. It is only important to know the features of cooking cod in a pan or steaming.

Cod can be cooked whole, after gutting it, washing it, and removing the fins. But cooking a whole fish requires a significant amount of time, and not everyone has the right size pan in their kitchen. More often, cod is boiled in pieces. These can be medium-sized steaks or portioned pieces of fillet.
The cooking time for cod depends on the size of its pieces. Medium-sized steaks are boiled for 20 minutes. The fillet pieces will be ready 5 minutes earlier. Cooking time is measured from the boiling point of water. The cooking time for cod does not depend on the method of boiling (in water or steam).
Cod has a specific smell. It helps to remove it by adding onions, parsley, carrots, celery, lemon, cucumber pickle or juice from these vegetables to the broth. When steaming, these ingredients can be added to the simmering liquid underneath the fish or placed on top of the cod pieces. It is not forbidden to marinate the fish before cooking by sprinkling with lemon juice, rubbing with herbs, and lemon zest.
Initially, cod meat is tough. To ensure that it cooks evenly, experienced chefs recommend placing it in cold water or pre-prepared vegetable broth.
Cod broth can be used to prepare other dishes. It can become the basis for fish sauce.

Only properly boiled fish is tasty!

To ensure that the fish has a unique taste, you can use the advice of chefs who have been preparing cod for many years:

the specific smell of this fish can be removed by adding a decoction of onions, parsley, carrots, celery, the juice of these vegetables or cucumber brine to boiling water;
the pieces will cook evenly if you first place them in cold water and only then put them on fire;
There should not be too much water in the pan - it is best if the fish is only covered with liquid;
dry cod will become juicy if you add 25 ml of vegetable oil, preferably olive oil, to the broth during cooking;
In the first minutes of cooking fish, intense heat is needed, but after boiling it should be adjusted to medium, and at the end of cooking - to a minimum;
if you don’t have a saucepan at hand, you can cook the cod in a deep frying pan - its taste will not differ at all from fish boiled in a saucepan, but you need to periodically add water during cooking.

Before poaching cod, be sure to press on the skin and notice the smell. Softness and a repulsive odor are signs of spoilage of the product. After boiling, such fish becomes very dangerous to health.

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So, how long to cook the cod until tender depends on many nuances. If you nevertheless take up the preparation of such fish, you will not be disappointed - cod can be served with lemon and vegetables, become an ingredient in unusual salads, or even after boiling, “give” as a bonus an additional dish - a plate of aromatic fish soup. Have a delicious fish!

This is interesting: Cod with Polish sauce

How long to cook cod until done?

The cooking time for cod depends on the form in which the fish will be cooked (cut into large pieces or small pieces), and also depends on the cooking method:

Cod meat is a fish delicacy known all over the world. Cooking this healthy and nutritious fish is quite quick. The most beneficial properties of cod will be preserved when steamed. But more time will have to be spent, since the fish must first be marinated. Boiled cod can be combined with salads, cereals, potatoes, noodles, etc.

Calorie content and benefits of cod:

100 g of boiled cod contains:

calories – 69-70 kcal;
proteins – 16-16.5 g;
fat – 0.5-0.6 g.

The meat of this fish contains many useful vitamins and minerals. Fish oil, known to everyone since childhood, is made from cod liver, which helps with rickets and poor appetite in children.

The chemical composition of cod includes:

vitamins of different groups - A, PP, H, C, E, B9, B12, B2, B6, B1;
macroelements – magnesium, calcium, potassium, sodium, chlorine, phosphorus, sulfur;
trace elements - zinc, iron, copper, iodine, chromium, manganese, fluorine, cobalt, molybdenum, nickel.

This fish is widely used in medicinal nutrition. Moderate consumption of cod stabilizes brain function. Such fish is a preventive and therapeutic agent for arthritis and rheumatism. The vitamins and minerals contained in it help maintain healthy skin, nails, bones, and hair.

But we must not forget that excessive consumption of cod can be harmful to health. This product is an allergen and may cause allergic reactions (swelling of internal and external organs). It is contraindicated for people suffering from urolithiasis.

How to cook cod correctly?

Stores and supermarkets sell frozen and fresh cod. Of course, it is better to buy a fresh product, but even when frozen, fish practically does not lose its beneficial properties.

Frozen fish must be thawed at room temperature. Then rinse under cold water. You can cook the whole fish or cut it into pieces.

How long to cook cod in a pan? In a saucepan, cod cut into large pieces should be cooked for 15-20 minutes after the water boils in the saucepan, and if cut into small pieces, the cooking time will be 15 minutes. For a child, cod fillets are cooked for at least 20 minutes after boiling water in a saucepan.
How long does it take to cook cod in a steamer? In a double boiler, steam the cod for 20 minutes.
How many minutes to cook cod in a slow cooker? In a multicooker in the “Baking” mode, the cod can be cooked 20 minutes until fully cooked.

Having found out how much time to cook cod fillet, we will next consider the process of cooking it, since each fish has its own cooking characteristics and you need to know how to cook it correctly.

Fkusnofacts

The benefits of cod

Cod liver contains fat, a source of omega-3 polyunsaturated fatty acids; in addition, vitamins A and D are obtained from it. Cod liver serves as a raw material for the production of canned food.

How to cook cod for a child

Cod can be given to children from 10 months of age. In order to cook cod for a child, you need to boil it with vegetables and mash it. Or, boil the fish in milk and serve it to the child with butter. For the first time, cod in soup is suitable so that the taste of cod is not very unexpected for children.

Choose the right cod

You can only buy fresh cod in port cities, but not in Moscow. Between chilled and frozen cod, choose chilled cod - it tastes better. Fresh cod has smooth, small cells. It is better to choose vacuum-processed cod fillets: then you can be sure that you will buy boneless and skinless fillets. It is better to place frozen cod 8-9 hours before cooking from the freezer to the refrigerator.

How to cook cod in a saucepan?

Before cooking, the cod must be defrosted in advance at room temperature (if the fish was frozen), and also completely cleaned (clean the scales, remove the entrails, cut off the head, tail and fins, and if desired, immediately remove the ridge, then rinse the meat thoroughly in cold water). Let's take a step-by-step look at how to cook cod in a pan (fish fillet for a side dish):

We cut the prepared fish fillet into pieces (2-3 cm thick), while you can cook whole cod fillets, but the cooking time will be 5-7 minutes longer.
Place the chopped pieces of cod in a saucepan and fill with water so that it slightly covers the entire fish and is higher than it in level.
We peel the onions and carrots (we also cut the carrots into pieces) and put them in the pan with the fish, and also add salt to taste, black peppercorns and bay leaves.
Over high heat, bring the water in the pan to a boil, then reduce the heat (the water should not boil too much), skim the foam from the surface of the water and cook the cod for 15 minutes until tender. You can check the readiness of the fish with a fork; if the meat is soft and separates well, then it is ready.
We take the cooked cod out of the pan and transfer it to a plate, and the broth can be used to prepare fish soup.

How to choose a product

The choice of cod, like any other product, should be approached with full responsibility. Experts recommend using fresh fish, but, unfortunately, such a product can only be found in cities near the coast; other regions are content with fresh-frozen products. Nevertheless, sometimes chilled cod ends up on store shelves, in which case preference should be given to it.

You need to buy whole fish, it is easier to determine the quality and eliminate possible fraud. The right fish has:

smooth, small scales and shiny, intact skin;
clear pupils without clouding;
bright red color of gills;
pleasant unobtrusive fishy smell;
have no foreign deposits on the surface.

Advice! You need to choose fish very carefully. Once cooked, bad cod is hazardous to health.

If the fish does not meet the requirements, then you should not take it. Poor, low-quality fish will have a bitter taste after cooking.

Classic recipe for boiled cod

Compound:

cod – 1 kg;
water – 3 l;
carrots – 50 g;
onions – 50 g;
celery root – 30 g;
bay leaf – 3 pcs.;
black peppercorns – 10 pcs.;
allspice peas – 3 pcs.;
cucumber pickle (optional) – 0.5 l;
salt - to taste;
butter (for serving) – 80 g.

Cooking method:

Pour water over peeled vegetables and roots and bring to a boil.
Add seasonings, salt, cook for 20 minutes. If you subsequently add brine, there is no need to salt the broth.
Strain the broth and wait until it cools to room temperature.
Wash the cod and cut it into steaks. Place the fish pieces in a heavy-bottomed pan.
Mix the vegetable broth with brine and pour over the fish.
Place on high heat. When the water boils, reduce the flame intensity to medium, after 5 minutes reduce the heat slightly and continue cooking the cod for another 15 minutes.
Using a slotted spoon, remove the cod pieces from the broth and place on plates.

Before serving, pour melted butter over the fish. It can be replaced with tomato or Polish sauce. Another serving option is with an egg. To do this, you need to hard-boil 4 chicken eggs, peel them, cut them into circles or slices, and place them next to or on the pieces of fish. When serving boiled cod with eggs, no sauce is used, but melted butter becomes a mandatory ingredient.

Step-by-step instructions for boiling cod

If the fish has been frozen, it must be thawed at room temperature.
Rinse the cod, cut off the head, and remove the entrails. Remove fins and tail.
The product will boil faster if it is cut into medium-sized pieces.
Fill the pan with water, add salt and turn on the stove.
Peel and cut the carrots into slices.
Peel the onions.
Place carrots, a whole onion, bay leaf, and 3-4 peppercorns in water.
After boiling, place the chopped fish into the pan.
Turn down the heat and cook for up to 20 minutes. If the pieces are small, cook for 15 minutes. Cover the pan with a lid.

Boiled cod with lemon

Compound:

cod fillet – 0.8 kg;
lemon – 0.5 pcs.;
parsley – 40 g;
dill greens – 40 g;
carrots – 100 g;
bay leaf – 4 pcs.;
garlic – 4 cloves;
lemon juice – 40 ml;
seasoning for fish – 5 g;
butter – 40 g;
salt - to taste.

Cooking method:

Defrost the cod fillet, rinse and dry with a napkin. Cut into pieces weighing approximately 200 g each.
Pour lemon juice, rub with spices and leave for 20 minutes.
Peel the carrots. Using a vegetable peeler, cut it into thin strips.
Cut half a lemon into thin slices.
Crush the garlic cloves with the flat side of a knife to release their juice.
Cut the butter into thin slices.
Place a piece of cod in a plastic bag or cooking sleeve and make small holes in it with a toothpick.
Place a quarter of a carrot, a quarter of the prepared herbs, a clove of garlic, a slice of lemon and a slice of butter on the cod. Tie the bag and place it on the bottom of a thick-bottomed pan.
Also pack the remaining pieces of fish.
Pour cold water over the fish until it completely covers the bags.
Place the pan over medium heat. When the water boils, reduce the flame intensity and cook the cod for 20 minutes.
Remove the bags from the water, cut them, and carefully place their contents on separate plates.

Cod prepared in this unusual way is tender, aromatic and appetizing. Eating it is a pleasure.

Polish sauce

Even gourmets will appreciate this unusual Polish recipe. Soft cod meat in egg sauce will not leave anyone indifferent. In addition, Polish cod is a dietary product, which means you don’t have to count calories.

Number of servings: 2-3 Polish sauce – 250-300 g

egg - 4 pcs
butter - 100 g
fish broth - 50 ml
lemon – 1/2 pcs

Preparation

1. Boil eggs hard and chop finely. 2. Melt the butter. 3. Add 5-10 tbsp to the oil. l. fish broth. 4. Add 2 tbsp. l. lemon juice 5. Add eggs to the oil 6. Mix the ingredients. The sauce is ready!

Steamed cod

Compound:

cod steaks – 0.5 kg;
sour cream – 100 ml;
hard cheese – 100 g;
onions – 100 g;
lemon juice – 5 ml;
a mixture of peppers, salt, dried herbs - to taste.

Cooking method:

Wash the cod and dry it. Sprinkle with lemon juice, rub with a mixture of herbs, salt and pepper.
Grind the cheese on a grater with narrow holes.
Cut the onion into large rings.
Pour half a liter of water or vegetable broth into the multicooker bowl.
Place the cod steaks on the steaming rack.
Brush the fish with sour cream, place onion rings on top, and sprinkle with grated cheese.
Turn on the multicooker by selecting the “Steam” program for 30 minutes.

When serving, it doesn’t hurt to sprinkle the dish with chopped herbs. Steamed cod according to the given recipe will not cause quibbles even among a picky gourmet. Using the same principle, you can boil fish in a double boiler or on a wire rack placed over a pan of water.

The benefits of cod and its composition

The nutritional value of cod fish is quite high. It contains vitamins (A, B, C, E and others), microelements, fats, proteins and carbohydrates. Calorie content 100 gr. raw fish – 68.9 kcal. When cooked, the calorie content increases, depending on the cooking method.

Cod is considered a source of easily digestible proteins. Therefore, doctors recommend including it twice a week in the diet of athletes.
Regular consumption of cod helps to avoid vitamin deficiency and compensates for the deficiency of certain vitamins necessary for normal life.
Cod meat is dietary and is recommended for consumption by people with increased body weight.
The vitamins and microelements contained in cod meat normalize metabolism, strengthen the immune system and promote rapid recovery from illness.
Eating cod meat and liver improves the appearance and condition of the skin.

Steamed cod with vegetables

Compound:

cod fillet – 0.2 kg;
broccoli – 100 g;
cauliflower – 100 g;
carrots – 100 g;
bell pepper – 100 g;
salt, spices - to taste.

Cooking method:

Wash the vegetables. Remove the seeds from the pepper. Scrub the carrots, removing the top layer.
Cut the pepper into long strips, carrots into thin slices. Divide the cauliflower and broccoli into florets.
Cut the fish fillet into 100 g pieces.
Rub the cod fillet with fish spices and sprinkle the vegetables with universal seasoning.
Place the fish pieces on the multicooker rack and place the vegetables between them.
Pour 2 multi-cups of water into the multicooker container.
Select the “Steam” program and turn on the unit. Set the timer for 20 minutes.

By making cod according to this recipe, you will simultaneously prepare a tasty and healthy side dish for it.

Boiled cod is a dietary dish that can saturate the body with proteins and other beneficial substances. When properly prepared, it has a delicate taste and a pleasant aroma.

Fish in children's diet

How long to cook cod fillet for a child is a question that interests all parents who introduce fish into their child’s diet. Everyone knows that any fish is good for children and should definitely be consumed by them at least once a week.

For children's dishes, the cod must be cooked for at least 20 minutes. After cooking, you need to mash it with a fork and carefully check for small bones.

Children can be given cod as a separate dish or in combination with a vegetable side dish. It goes well with mashed potatoes, fresh vegetables and pasta. You can ask your child to choose the side dish himself, so even the fish he doesn’t like will be easier to eat.

Cooking options for boiled cod

You need to cook cod correctly, maintaining the entire balance of spices. The simplest option is to boil the seafood in a regular pan. Whole or cut into pieces cod is placed in a pan and filled with water. The liquid is brought to a boil over low heat. The resulting foam is removed using a slotted spoon.

Water is salted to taste. You can add one peeled onion, bay leaf, and peppercorns to the yushka. This cod is cooked for 20 minutes over low heat without a lid. It takes a little longer to cook cod in a slow cooker. Just as in the first option, the fish is placed in a bowl and filled with water.

On the multicooker, you need to select the “quenching” mode, bringing to a boil. The time is set to 30-40 minutes. The foam is removed with a spoon. All spices are added according to desire and taste. Steamed boiled fish can be considered the healthiest. Read also: How long to cook red beans.

So, the cod is pre-rubbed with salt, spices, and you can sprinkle it with lemon juice. In this marinade, the carcass should stand for about an hour in the refrigerator. Only after this can you place the fish in the steamer and select 40 minutes on the timer. After cooking, the cod is served whole or cut.

Preparing for cooking

Before you start cooking cod, it needs to be properly prepared. Frozen fish should be defrosted naturally, without using auxiliary methods. Otherwise, the fish will waste some of the nutrients and the meat may take on a porridge-like consistency.

Then you need to gut the carcass, cut off the head and fins. When removing entrails, be careful not to damage the gall bladder, as this can give the meat an unpleasant taste. The gutted carcass must be cut into pieces and washed thoroughly again. Only after this can the cod be cooked.

Some nuances:

During the cooking process, some nuances may arise that are worth knowing about. So, using a simple boiling pan, there should be enough water in it to completely cover the fish.

This type of fish can be placed in both cold and boiling water. But, it is better to use cold water at the initial stage of cooking. After all, fish has tough meat. It is recommended to add a little olive oil while cooking the cod. Seafood should only be cooked in gutted, peeled form.

When cooking, it is important to constantly monitor the heat level. At first, the fire is high, after boiling - medium, at the last stage of cooking - low, minimal. Cod is cooked both with an open and closed lid. Cod fillet, which can be purchased at any supermarket, will have a minimum cooking time.

The fillet does not have a hard skin, so there is no need to waste time removing bones from the fish. As you can see, the product is cooked very quickly, and the benefits of cod are retained to the maximum. But, you should not abuse the product. Otherwise, severe allergic reactions may occur.

Useful tips

Cod can be cooked not only in ordinary water, but also in cucumber brine. They will give the dish a more original taste. The remaining broth can be consumed as is or used to prepare the first course.
There should not be too much water in the container. It's best when the liquid just covers the fish. Cod can be placed in both cold and boiling water. Since cod meat is quite tough, experienced chefs still recommend using cold water at the initial stage of cooking - this ensures that the fish is cooked evenly.
To improve the taste of cod, you can use citric acid, natural lemon juice, salt, spices, tomato paste, cucumber pickle, carrots, onions, pepper, etc.
When boiling fish, you can add a tablespoon of olive or other vegetable oil to the water. This will make the rather dry cod more juicy.
Fish is boiled only in gutted form.
While cooking cod, you need to constantly monitor the heat. If at the beginning of cooking it should be strong, then after boiling the broth it should be reduced to a medium level. In the last minutes of cooking, it is recommended to reduce the heat to low.