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Coriander kabeljou

Recipe from: 4/14/2005 12:00:00 AM

Ingredients 9
Servings 7


  • 1.50
    kabeljou or kingklip
  • 100
  • 10
    ground coriander
  • 4
    large onions, chopped
  • 4
    large potatoes, diced
  • 2
    bay leaves, crushed
  • salt and freshly ground black pepper to taste
  • 300
    dry white wine, heated
  • 15
    chopped fresh parsley


Skin the fish and remove the bones. Cut the fish into six fillets.
Heat the butter in a large pan and sauté the coriander and onions until the onions are golden brown.
Add the potatoes and sauté for another three minutes.
Add the fish, bay leaves, salt and pepper.
Add the wine and simmer covered for 30 to 35 minutes over low heat or until the fish is done and the potatoes are soft.
Add more heated wine if necessary.
Scatter the parsley on top and serve immediately.

Read more on: fish/seafood  |  sauté

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