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.
Wash the quinoa to remove the saponin and cook it in 500 ml of boiling water for 20 minutes; drain and leave to cool. Grate the courgettes and mix them ...
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