Recipe for: Cod in tomato sauce with bulgur wheat (Polish-modern) - photo 1
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Recipe for: Cod in tomato sauce with bulgur wheat (Polish-modern)

Pikantne Main Dishes Regional Cuisine of Poland 40 min Medium 21 wyświetleń ~40.61 PLN - (0)
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Description

Delicate cod fillets served in an aromatic, slightly tangy-sweet tomato sauce, accompanied by fluffy pearl barley. The dish combines traditional Polish ingredients (pearl barley, cod, parsley) with a modern approach to texture and flavor balance: a sauce reduced with onion and garlic, with a touch of sugar and lemon for freshness. This is a suggestion for a light, spring lunch: the barley provides a pleasant chew, the sauce adds juiciness, and the fish remains tender. Serve immediately after preparation with a sprinkle of fresh parsley and a slice of lemon. It works great for a Sunday lunch or a more elegant home gathering. The dish is visually appealing: the golden skin of the fish (if left on) or the browned surface of the fillet, the intensely red sauce against the light background of the barley, and the green accents of parsley.

Ingredients Used

Ingredients (14)

Servings:
4
  • Cod 600 g
  • Barley groats 240 g
  • Tomato 3.3 szt. (~400 g)
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Rapeseed oil 30 g
  • Butter 20 g
  • Vegetable broth 200 ml
  • Sugar 5 g
  • Lemon 1.3 szt. (~100 g)
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Sour cream 100 g
  • Fresh parsley 0.5 pęczek (~15 g)
💰 Szacowany koszt dania: ~40.61 PLN (10.15 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Addition

1

Prepare the pearl barley: pour 240 g of pearl barley into a sieve and rinse under cold running water, rubbing the grains with your hand until the water runs clear. Transfer to a medium pot (about 2 l) and add about 600 ml of cold water. Add about 2 g of salt (two pinches). Place the pot over high heat, bring to a boil, cover, and reduce the heat to low - simmer for 25-30 minutes. After this time, taste: the barley should be soft on the outside but slightly chewy on the inside (al dente). If the water has not been fully absorbed, drain the excess.

Ingredients: Barley groats, Salt
Use a pot with a thick bottom with a capacity of at least 2 liters. If you don't have a strainer, you can transfer the pearl barley to a saucepan and change the water several times. Do not stir constantly while cooking — just check once every 10 minutes.

Tomato sauce

2

Prepare the sauce: peel and finely chop 150 g of onion. Heat a pan (24-28 cm in diameter) over medium heat, pour in 15 g of rapeseed oil. Add the onion and sauté for 4-5 minutes, stirring with a wooden spoon, until the onion becomes translucent and slightly golden. Add 15 g of minced garlic and sauté for only 30 seconds, stirring — garlic burns quickly.

Ingredients: Onion, Rapeseed oil, Garlic
Use a wide non-stick skillet or cast iron. Frying the onions over too high heat will cause them to burn instead of becoming translucent.
3

To the sautéed onion, add 400 g of tomatoes, 5 g of sugar (1 teaspoon), and a bay leaf (optional if you want to add depth). Pour in 200 ml of vegetable broth. Stir, bring to a gentle boil, reduce the heat, and cook for 10-12 minutes until the sauce is noticeably reduced and thickened. Remove the bay leaf.

Ingredients: Sugar, Vegetable broth
If you are using passata, the reduction time may be shorter (8-10 minutes). The sauce should lightly coat the spoon — that’s a sign of the right consistency.
4

Season the sauce with salt and pepper: add 1-2 g of salt and 1 g of freshly ground pepper, taste, and add a little more if needed. If you want a creamy version, lower the heat and stir in 100 g of cream, cook for 1-2 minutes to let the sauce integrate.

Ingredients: Salt, Black pepper, Sour cream
Add salt gradually — the tomatoes and broth already contain salt. If you are adding cream, keep the heat low to prevent it from curdling.

Fish

5

Prepare the cod: pat the fillets dry with a paper towel. Cut into portions of about 150 g (if the whole piece is 600 g). Drizzle with the juice of half a lemon (about 50 g of juice) and salt on both sides — use the remaining 1-2 g of salt. Sprinkle lightly with pepper.

Ingredients: Cod, Lemon, Salt, Black pepper
Use a paper towel to dry — a dry surface browns better. Use a filleting knife or ask the seller to cut into portions.
6

Heat a second large skillet over medium-high heat. Add the remaining 15 g of rapeseed oil and 10 g of butter (set aside the remaining butter for finishing the sauce/paste). When the fat begins to shimmer gently (not smoke), place the cod fillets skin-side down (if there is skin) and fry for 2-3 minutes without moving them, until the edges change color and the fish easily releases from the skillet. Gently flip and fry for another 2-3 minutes — the flesh should become opaque and flake easily with a fork. If the fillets are thicker, after flipping reduce the heat and cover for 2 minutes.

Ingredients: Cod, Rapeseed oil, Butter
Use a pan with a diameter of 24-26 cm; use a wide spatula or two spoons to flip the fish. Do not fry for too long — cod dries out quickly.

Fish and sauce

7

Finish the fish in the sauce: remove the pan with the fillet from the heat and gently transfer the fillets to the pot with the prepared tomato sauce. Place the fillets in the sauce so that they are partially submerged. Cook everything together for 3-4 minutes on low heat — this will allow the fish to absorb the flavor of the tomatoes and finish cooking.

Ingredients: Cod, Vegetable broth
It is best to use a wide, shallow pan to avoid breaking the fillets when placing them in. If the sauce is thick, add 1-2 tablespoons of hot water or broth.

Assembly and serving

8

Finishing and serving: divide the portions of pearl barley onto plates (about 60 g of dry barley per person gives about 120-150 g on the plate after cooking). Spoon hot tomato sauce over the barley, and gently place the cod fillet on top. Drizzle the remaining lemon juice over the dish and add 10 g of butter to the sauce or barley for creaminess. Sprinkle with finely chopped parsley (optional). Serve immediately.

Ingredients: Barley groats, Cod, Butter, Fresh parsley, Lemon
Use a spoon to form a nest with the groats; serve on warm plates. You can also add more cream or parsley to enhance the flavor.

Cleaning and Storage

9

If there is leftover sauce or grain: store both separately in an airtight container in the fridge for up to 48 hours. When reheating, add a few tablespoons of water or broth, heat on low, stirring until the sauce is hot and creamy. Fish is not recommended to be stored for more than 24 hours — it is best to consume the fish fresh.

Ingredients: Barley groats, Cod
Use containers suitable for the refrigerator. Do not freeze cooked fish in sauce — the texture deteriorates significantly.

Fun Fact

💡

Pearl barley is a traditional Polish grain made from hulled barley, valued in northern and central Poland. In the old rural kitchen, pearl barley often replaced rice — today it is making a comeback due to its nutty flavor and heartiness.

Best for

niedzielny obiad kolacja dla gości wiosenny lunch

Tips

🍽️ Serving

Serve the fish and sauce hot, placing the grain as a base. Add lemon slices and fresh parsley. A light salad of young leaves (arugula, lamb's lettuce) and a simple lemon vinaigrette pairs well with the dish.

🥡 Storage

Store the sauce and the groats separately in the refrigerator for up to 48 hours. It is best to consume the fish immediately; if storing, eat within 24 hours. Reheat slowly, adding a little water or broth to restore the consistency.

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