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Codfish Provencal

Global.Potpourri's picture
Ingredients
  Codfish 1 Pound, salted and dried
  Onions 3 Medium
  Garlic 3 Clove (15 gm)
  Olive oil 1⁄4 Cup (4 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Canned solid pack tomatoes 28 Ounce (3 1/2 Cups, 1 Can Of 1 Pound And 12 Ounce)
  Crumbled dried rosemary 1 Teaspoon
  Bay leaf 1
  Fennel seed 1⁄4 Teaspoon
  Red wine 2 Cup (32 tbs)
  Canned tomato paste 6 Ounce (1 Can)
  Pine nuts 1⁄2 Cup (8 tbs)
  Capers 1⁄4 Cup (4 tbs)
  Pitted black olives 1 Cup (16 tbs)
  All-purpose flour 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

First put salt cod to soak in cold water.
It should soak for at least 4 hours.
Meanwhile prepare the sauce.
Peel and chop onions and garlic and saute them in olive oil and butter.
When they are just limp, add tomatoes, rosemary, bay leaf, fennel, red wine, and tomato paste and blend thoroughly.
Cook gently until slightly thickened.
Add pine nuts, capers, and olives; season to taste with salt and pepper and continue cooking gently for about 30 minutes.
When the fish has soaked, drain it and cut into square serving pieces.
Roll in flour and saute in olive oil until nicely browned.
Pour sauce over fish, and serve.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Cod
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
8

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