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Livorno codfish

Livorno codfish

A dish that I love to offer to friends; also because here it is not very known, it seems.
But it is always appreciated.

For some time I have postponed the publication of the recipe, I always felt something was missing.
Now I finally finished it though ... I'm not satisfied with all the photos yet

I'll do it again: when I have it in my plate, brush it away ...

For now I just have to wait for the comments and suggestions of those who will see this recipe!

ingredients:

cod fillets (fresh or frozen)

g.

300

onion

pc.

1

1 anchovies desalinated

pc.

1

black olives (eg kalamata) chopped

TS.

2

rinsed salt capers

TS.

2

peeled tomatoes

g.

300

extra virgin olive oil

q.s.

garlic

cloves

2

salt and pepper

q.s.

white wine (optional)

cup

½

basil (or oregano, I like it)

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Preparation:

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Rinse the cod fillets to make them into big pieces: three ounces made from it typically four slices.
Slice the onion thin, rinse the capers salt, stone the olives and make them into large pieces.

If you do not want to use canned tomatoes (even homemade), blanch the tomatoes, peel them and keep them aside, cut in half.
Sauté the onion with oil and garlic in a pan.
While softens add the anchovies, half of the olives and capers.

If it tends to dry, wet it with an idea of ​​white wine.

Meanwhile, flour the pieces of cod and fry them in the pan on both sides, adding a little oil if necessary.
Be careful when turning the fish: it tends to flake easily.

Soak it all with a little white wine, let evaporate and cover with peeled. Add the capers and the remaining olives.
Bring to a boil and season with salt and pepper.
Wanting to add a sprinkling of oregano.

As soon as it starts to simmer, cover the pan, lower the heat and continue cooking for about ten minutes, just enough to cook the tomatoes.

Remove from the heat and sprinkle with basil into small pieces (if there were none at hand, add chopped parsley: in any case it will give a nice touch of color).
Switch on the plates with care, not to break the cod pieces.

ADVICES AND NOTES:

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  • If desired, at the end of cooking, add a generous sprinkling of parsley.
  • It goes without saying that a dish like this finds its ideal companion in polenta; that is freshly made or, in slices, grilled. But it is also excellent with rice in white or, why not, couscous!
  • The sauce that should go forward is an excellent seasoning for a dish of spaghetti with the taste of the sea.
  • Although not indicated in the ingredients, a pinch of sugar added to the tomatoes, as always, will lower the acidity.

Your comments are welcome!
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