Ryba po Grecku

Ingredients

• 600 g skinless cod loin
• juice of half a lemon, plus 1 tbsp extra
• 4 tbsp plain flour
• 4 tbsp sunflower oil
• 500 g carrots
• 200 g celeriac
• 1 parsley root
• 1 leek
• 1 onion
• 3 tbsp tomato purée
• 250 ml water or fish stock
• 2 bay leaves
• 4 allspice berries
• 1 tsp caster sugar
• 2 tbsp chopped parsley
• salt and black pepper

Before you cook

• Pat the cod dry and cut it into eight even pieces.
• Season the fish with salt, pepper and the juice of half a lemon.
• Coarsely grate the carrots, celeriac and parsley root.
• Dice the onion and slice the leek into thin rings.
• Spread the flour on a plate.

Steps

1. Heat two tablespoons of oil in a wide frying pan over medium-high heat.
2. Turn the cod pieces in the flour and shake off the excess.
3. Fry the fish for three minutes on the first side until golden.
4. Turn the pieces and fry them for two minutes more.
5. Lift the fish into a serving dish in a single layer.
6. Wipe the pan out and add the remaining two tablespoons of oil.
7. Fry the onion and leek over medium heat for five minutes until soft.
8. Add the grated carrot, celeriac and parsley root.
9. Cook the vegetables for fifteen minutes, stirring often, until they collapse.
10. Stir in the tomato purée and cook it out for two minutes.
11. Pour in the water and add the bay leaves and allspice.
12. Simmer the sauce for twelve minutes until it is thick and glossy.
13. Season with salt, pepper, the sugar and the extra tablespoon of lemon juice.
14. Taste and adjust until the sauce is equally sweet and sharp.
15. Spoon the hot sauce over the fish so every piece is covered.
16. Serve warm, or cool the dish completely and chill it overnight for the traditional Christmas Eve version.
17. Scatter the chopped parsley over just before it goes to the table.