Steamed cod with vegetable strips

Today I bring double recipe! I hope this post helps you see how to steam cod in a steamer (we'll use our beloved Vitalis WMF pot!) and also how to cook steamed 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 meals.

In my opinion, white fish is one of the most forgiving foods to steam, because it's a great way to keep it from falling apart compared to other methods, and also, unlike other methods, you can have it al dente in just a few minutes. I'll leave aside all the benefits of steaming, which you surely know are many, since it's a cooking method that is very respectful of the texture, nutrients and flavor of foods.

On the other hand, steamed vegetables are an excellent accompaniment for the fish. We suggest cooking zucchini and carrot in strips or noodle form, 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 steam pot or in a steamer basket in a pressure cooker is up to you. Both options are equally valid and quick. Let's get to them!

Ingredients

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

1) Steamed cod with vegetable noodles (steamer recipe)

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

Preparation

1. Wash and carefully dry the cod fillets. Season them with salt, pepper and the lime zest.
2. Peel the carrots and zucchinis and cut them into thin slices with a peeler or mandoline (if you prefer another format, such as cubes or julienne, do so as you like). Cut the red onions into wedges.
3. Place the 400 ml of vegetable broth in the bottom of the Vitalis pot, making sure 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 portions of cod on the tray.
6. Sprinkle the tarragon leaves, crushed chili 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 well closed.
8. Put on the heat, and steam for about 10-12 minutes at medium temperature. Monitor the temperature with the thermometer (around 90-100ºC), ensuring 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 a few minutes longer if you prefer them softer, that's a matter of taste).
9. Once the cooking time is finished, remove the fish and the vegetable noodles from the pot.
10. Serve on a plate, placing the fish over the zucchini and carrot noodles, and season with freshly ground pepper and, if you wish, a little more lime zest or fresh tarragon.

Notes:

• When steaming, the vegetables and fish will better retain their texture, so if you like them softer you can leave them steaming a couple more minutes. If you see the fish is done but want the vegetables to cook longer, you can remove the fillets and keep only the vegetables steaming.
• If you want, before adding the broth and starting the cooking you can sauté the onion and vegetables in a little butter in the bottom of the Vitalis (a couple or 3 minutes, to soften them a bit and add that buttery aromatic note). Then remove and place them in the steamer basket, and proceed with the recipe in step 3.

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

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

1. Wash and carefully dry the cod fillets. Season them with salt, pepper and the lime zest.
2. Peel the carrots and zucchinis and cut them into thin slices with a peeler or mandoline (if you prefer another format, such as cubes or julienne, do so as you like). 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. Also add the vegetable noodles for a couple of minutes, until the onions are a bit golden and the vegetables soften slightly.
5. Transfer the vegetables and onion to the steamer basket of the Premium WMF pressure cooker. Place the seasoned fish fillets on top.

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

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

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