Number of persons:
Preparing & Cooking:
Background to the dish
Author: Peter Vandecaveye, beer sommelier
Cod is a delicious, firm fish with few bones, which is ideal for both children and adults. I find this tasty in combination with a somewhat spicy ratatouille, which makes me think about a holiday around the Mediterranean. Ideal for retrieving holiday stories.
Beer & Food pairing: Combine this, for the adults in the company, with a strong blond beer or possibly even a wheat beer that can balance the spicy notes of the dish.
- 4 slices of cod
- 2 onions
- 1 clove of garlic
- 1 medium zucchini
- 2 sweet red peppers
- 1 chili red pepper
- Fresh cilantro
- 1 tablespoon of olive oil
Advice: Choose cod slices with the skin still attached. This ensures that the meat of the fish stays better together.
Instructions step by step
Chop the onions, garlic and coriander. Keep a few sprigs of coriander to use when dressing the dish.
Remove the seeds from the sweet peppers and cut into small cubes. Also remove the seeds from the red chili pepper and chop finely. Peel and pitted the tomatoes and cut them into small cubes. Finally cut the zucchini into small cubes.
Stew the chopped onions in the olive oil and add the garlic and let it simmer for a while. Then add the zucchini, sweet peppers, tomatoes and the red chili pepper and let everything simmer for 10 minutes on low heat. Stir gently and season with salt.
While the ratatouille is simmering, steam the cod fillet or fry it in the pan with some butter for about 3 minutes on each side. Season with salt and pepper.
Place a cod steak on a plate, spoon some ratatouille on top with a large spoon and finish with a sprig of coriander on top of the ratatouille and let it taste in combination with a strong Belgian blond beer or a wheat beer that can provide refreshment.