Cod poached with bread shrimp

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  • Pennyroyal and Rosemary: taste.
  • Cloves garlic, minced: 4
  • Olive oil: 1 dl
  • Carrot: 1
  • Onion: 1
  • Bread: 150 g
  • Cameroon gauge 30/40: 16
  • Coriander: taste.
  • Cod from the Noruea (loins): 600 g
  • Salt: taste.


Remove the code of bread and break it into small cubes. Crush 2 cloves of garlic and chop slightly. In a pan with cold water, add the shells and heads of the shrimp to make a broth.

Add the onion, carrot and bring to the boil on a low heat for about 20 minutes and drain. Soak the bread cubes in the broth. Make a stew with garlic, olive oil, bread and drizzle with a little bit of shrimp broth.

Season with salt, together olive oil to the stew. Add the chopped coriander and mash. Cut the shrimp still raw in small pieces and fry in a little olive oil and pennyroyal. Add the bread. In another pan, heat without boiling a good amount of olive oil and add the rosemary, pennyroyal, coriander and a bit of garlic.

Add the cod cut into small pieces, and allow to cook for about 10 minutes. Serve with the bread in the dish, and putting the cod on top of it. Season with olive oil to cook the cod.

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