Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 60 minuti |
Ingredients
| 500 g | Desalted cod |
| 200 g | golden onions |
| 50 g | 00 flour |
| 350 g | Tomato Passata Sterilgarda |
| q.b. | extra virgin olive oil |
| 30 g | capers to desalt |
| 40 g | Taggiasca olives |
| q.b. | Dried oregano |
| 50 g | white wine |
| q.b. | black pepper |
| q.b. | fine salt |
Preparation
- Carefully check the fish flesh for bones. After removing any bones with tweezers, cut the cod into pieces about 3 cm long, leaving the skin intact.
- Rinse the capers under running water to remove the salt. Then slice the onion.
- Pour the oil and onions into a saucepan and brown the onions over low heat for about 4-5 minutes.
- Once softened, set the onions aside, add another drizzle of oil, and quickly flour the cod pieces. Increase the heat slightly; they'll cook for about 1-2 minutes per side (flipping once golden).
- Deglaze with the white wine and as soon as it has evaporated, lower the heat and add the onions and the Sterilgarda Tomato Puree.
- Add the capers, olives, oregano, and a pinch of black pepper. Stir gently and cover.
- It will take about 25-30 minutes to finish cooking over low heat. Season with salt if necessary at the end.
- The stewed cod is now ready, serve with some slices of toasted bread.
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