Steamed cod with vegetable strips

Today I bring you a double recipe ! I hope this post helps you see how to steam cod in a steamer (we will use our beloved WMF Vitalis pot !) and also how to steam cod in a pressure cooker . What do you think? A super light, super healthy recipe, with very few calories... But full of nutrients and flavor! Perfect for everyday.

In my opinion, white fish is one of the foods that is most grateful to steam , because it is a great way to keep it from breaking up compared to other methods, and also, unlike others, you have it al dente in just a few minutes. I'll leave aside all the benefits of steaming, which you know are many, because it is a cooking method that is very respectful of the texture, nutrients and flavour of the food.

Steamed vegetables, on the other hand, are an excellent accompaniment to fish. We suggest cooking zucchini and carrot in strips or noodles, but if you prefer to cook them in slices or cubes, you are free to choose your favorite format.

Cooking this recipe in the Vitalis steamer or in a steamer basket in a pressure cooker is up to you. Both options are as valid as they are quick. Let's go for them!

Ingredients

• 400 g cod fillet
• 2 zucchini (yellow and green, approx. 500 g)
• 2 carrots (approx. 500 g)
• 2 red onions
• 1 tbsp butter
• 400 ml of vegetable broth
• 1 or 2 handfuls of fresh tarragon leaves
• Zest of 1 lime
• Coarse sea salt
• Black pepper or pepper mix, freshly ground
• Crushed chili

1) Steamed cod with vegetable noodles (steamer recipe)

Steaming in the WMF Vitalis steamer will allow ingredients to retain their texture and flavour in a very healthy way.

Preparation

1. Wash and dry the cod fillets carefully. Season with salt, pepper and lime zest.
2. Peel the carrots and zucchini and cut them into thin slices using a peeler or a mandolin (if you prefer another format, such as cubes or julienne, do so as you wish). Cut the red onions into wedges.
3. Place the 400 ml of vegetable broth in the bottom of the Vitalis pot , making sure that it does not touch the perforated tray (the steamer that comes with the pot).
4. Place the perforated tray inside the Vitalis pot.
5. Place the onion wedges, vegetable noodles and cod portions on top of the tray.
6. Sprinkle the tarragon leaves, crushed chilli and a little more lime zest over the fish and vegetables.
7. Place the glass lid with thermometer on the pot and make sure it is tightly closed.
8. Put the cod on the heat, and steam for about 10-12 minutes at medium heat. Keep an eye on the temperature with a thermometer (around 90-100ºC), making sure the steam does its job, without overcooking the fish. The cod should be well cooked, but still juicy, and the vegetables tender but with a slight crunch (you can steam them for a few more minutes if you like them more tender, it depends on the consumer's taste).
9. Once the cooking time is over, remove the fish and vegetable noodles from the pot.
10. Serve on a plate, placing the fish on top of the zucchini and carrot noodles, and garnish with freshly ground pepper and, if desired, a little more lime zest or fresh tarragon.

Grades:

• Steaming vegetables and fish will retain their texture better, so if you like them more tender, you can steam them for an extra couple of minutes. If the fish looks done but you want the vegetables to cook longer, you can remove the fillets and keep just the vegetables steamed.
• If you want, before adding the broth and starting to cook, you can sauté the onion and vegetables in a little butter in the bottom of the Vitalis (a couple of minutes or three, to soften them a little and give them that aromatic touch of butter). Then, remove them and place them in the steam basket, and continue with the recipe in point 3.

2) Cod loins with vegetables (steamed recipe in a pressure cooker)

We are used to cooking stews, soups and boiled vegetables in a pressure cooker, with a large amount of liquid and saving a lot of cooking time. But the pressure cooker is also ideal for steam cooking in record time, as the steam is retained inside the pot, cooking fish and vegetables quickly and with little liquid, preserving the nutrients.

1. Wash and dry the cod fillets carefully. Season with salt, pepper and lime zest.
2. Peel the carrots and zucchini and cut them into thin slices using a peeler or a mandolin (if you prefer another format, such as cubes or julienne, do so as you wish). Cut the red onions into wedges.
3. Cut the onions into wedges.
4. Melt the butter in the bottom of the pressure cooker over medium heat, and sauté the onions. Add the vegetable noodles for a couple of minutes, until the onions are slightly golden and the vegetables are slightly softened.
5. Transfer the vegetables and onions to the steamer basket of the WMF Premium Pressure Cooker . Top with the seasoned fish fillets.

6. Add the vegetable broth to the pot, insert the bridge accessory and the steam basket with the food into the WMF pressure cooker.

7. Close the lid and cook for 5 minutes on the second pressure ring.

8. After cooking time, open the lid, remove the fish and vegetable noodles from the pot and serve on a plate.
9. You can season with freshly ground pepper and, if you like, a little more lime zest or fresh tarragon.