Rinse the fish and remove the fins. Cut into pieces, salt and pepper to taste and grease with one tbsp. l vegetable oil.
Cut the carrots into strips, dice the onion. Fry in vegetable oil until half cooked.
Add finely chopped tomatoes and sauté for a few minutes. Put the pieces of cod, add bay leaf and simmer for 15-20 minutes under the lid. Add spices and salt as needed.
Serve with vegetables and gravy.
Braised cod is perfect for children and for an adult diet, this fish is not oily, it has a minimum of bones which is great for stewing. The cod meat is white and very tender. In this dish, vegetables perfectly complement cod, tomatoes add a touch of sourness, they can also be replaced with tomato paste with slightly diluted water. Braised cod is perfect for mashed potatoes and other side dishes.