FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, cod fillet cutting, mealing in wheat flour and frying in melted butter, carrots, parsley roots and bulb onions cutting, sauteing in melted butter and partial straining, fresh white cabbages chopping and freezing, dill greens cutting, mixing cabbages, dill greens and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish, mixing the strained parts of carrots, parsley roots and bulb onions with fish broth, tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce a sauce, the cod fillet, garnish and sauce packing, sealing and sterilisation one uses in the sauce composition ground pumpkin seeds extraction cake that is poured, before mixing, with fish broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: cod fillet - 312, melted butter - 56.9, fresh white cabbages - 375, carrots - 28.1-28.9, parsley roots - 17.6-17.8, bulb onions - 44.6-45.2, dill greens - 6.3, wheat flour - 9.4, pumpkin seeds extraction cake - 18.8, tomato paste in conversion to 30% dry substances content - 43.8, acetic acid in conversion to 80% concentration - 0.4, sugar - 13.1 salt - 12, black hot pepper - 0.19, laurel leaf - 0.1, fish broth till the target product yield is equal to 1000.EFFECT: method allows to reduce the manufactured target product adhesion to container walls.Изобретение относится к способу производства консервов "Треска тушеная с капустой". Способ предусматривает подготовку рецептурных компонентов, резку, панирование в пшеничной муке и обжаривание в топленом масле филе трески, резку, пассерование в топленом масле и частичную протирку моркови, корня петрушки и репчатого лука, шинковку и замораживание свежей белокочанной капусты, резку зелени укропа, смешивание капусты, зелени укропа и непротертых частей моркови, корня петрушки и репчатого лука с получением гарнира, смешивание протертых часте
