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Le Chaudron recipe
Dos de cabillaud vapeur (Cookéo)
Steamed cod loin (Cookeo)
⏱ 15 minServes 4Easy180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4cod loins
1lime
2 sprigsflat-leaf parsley
1drizzle olive oil
1 pinchsalt
1grind black pepper
- 4 cod loins
- 1 lime
- 2 sprigs flat-leaf parsley
- 1 drizzle olive oil
- 1 pinch salt
- 1 grind black pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Pour a large glass of water into the Cookeo pot and set the steamer basket above it, not touching the water.
- Pat the cod dry with paper towels, oil lightly and season both sides with salt and pepper.
- Place the pieces in the basket and top with the chopped parsley and a little lime zest.
- Close the lid and steam for 6 minutes, until the cod separates into large flakes.
- Release the steam gently and open the lid only once the pressure has fully dropped, to avoid burns.
- Check the fish is just firm, then serve right away with a squeeze of lime.
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