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Codfish Provencal

New.Wife's picture
Ingredients
  Dried salt codfish 1 Pound
  Onions 3 Medium, chopped
  Garlic 3 Clove (15 gm), minced
  Olive oil 2 Tablespoon
  Butter 1⁄4 Cup (4 tbs)
  Canned solid packed tomatoes 28 Ounce (3 1/2 Cups, 1-Pound, 12-Ounce Can)
  Dried rosemary 1 Teaspoon
  Bay leaf 1
  Fennel seed 1⁄4 Teaspoon
  Red wine 2 Cup (32 tbs)
  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 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Soak salt cod in cold water at least 4 hours.
Meanwhile prepare the sauce.
Saute onions and garlic in 1/4 cup olive oil and butter.
When just limp, add tomatoes and next 5 ingredients and blend thoroughly Cook over low heat until slightly thickened.
Add pine nuts, capers, and olives; season to taste with salt and pepper and continue cooking gently for about 30 minutes.
Drain soaked fish and cut into square serving pieces.
Roll in flour and saute in olive oil until nicely browned.
Pour sauce over fish, and serve.
Makes 4 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Fish
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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