Codfish in tomato sauce, with olives and capers

Codfish in tomato sauce, with olives and capers. I hope you like cod! The cod is nothing but the northern cod Gadus morhua put salted and cured. Brining keeps meat boiled eggs, and white and obviously, prior to consumption must be desalted to soak in water. Often, though, It is already soaked, and then desalted.

On my You Tube Channel you will also find the VIDEO RECIPE Stepper codfish in tomato sauce with olives and capers, and you can also watch it at the bottom of the recipe. Remember that the key part of the recipe is the withering of the onion, It should not burn and should not stick but caramelize slightly. And if you are interested in better understanding the difference between cod and fish stocco you can read my article COD’ AND PESCESTOCCO: DIFFERENCES, PROPERTY’ and 14 RECIPES TO TRY.

Since the salt practically talking bake meats, the cod can also consume all’salad with red onions and tomatoes, While in cooking requires a few minutes: You can prepare it simply steamed or blanched in water or milk, or with a rich, tasty sauce. Is’ so I propose I, briefly cooked in a sauce of onion, Capers, black olives and tomato.

This Mediterranean dish, healthy, cheap and really tasty, prepares in less than 30 minutes and will like it. On the other hand the cod is so versatile that it can be exploited in countless recipes, and then do not forget to have a look at all my RECIPES WITH COD‘. Have a good day.

COD 'TOMATO, WITH OLIVE AND CAPERS (easy recipe)

Portions: 4 Preparation: 15 minutes cooking: 40 minutes 40 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 1 voted )

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Ingredients

800 grams of cod already soaked

2 Golden onions

black olives as required

Capers as required

600 grams of peeled tomatoes

salt and pepper, to taste

a small piece of chili pepper

extra virgin olive oil, to taste

100 ml dry white wine

Procedure

Peel the onion and slice it thinly. Put in a saucepan the onion, extra virgin olive oil and a little water and cook the onion over medium heat until it is withered and lightly caramelized: should not FRY, then possibly merged yet little water so that it gently braise.

Once the onion is dried, combine the chili (with or without seeds it's up to you to decide), whole capers desalted, black olives, sliced (and without stones!), then the peeled tomatoes. Do take heat and deglaze with white wine. Season with salt, pepper and cook until the sauce won't be flavorful and dense: 20-25 minutes or so should be sufficient.

Cut the baccala into fairly large pieces, without removing the skin, otherwise cooked crumbles. Delete all plugs visible (are few and rather large, you will see them with the naked eye or you'll notice on the pulp with your hands).

Remove the sauce from the Pan, grease the saucepan with a drizzle of oil if necessary and arrange the cod on the side of the skin. Scald it for a minute and sprinkle on the fish sauce of tomatoes and onions, cover and cook over medium heat for 5 minutes, and then rest the cod a few minutes so let him take flavor. Serve the cod with toasted bread and Bon Appetit!

Note

MATCHING: We tried this recipe with a Valdobbiadene Prosecco superiore Docg, produced by the company Roccat. This spumante brut, obtained exclusively from grapes Glera, scent of white fruit (Green Apple) with the classic scents of bread crust. Thanks to its freshness, This wine can enhance the delicate flavor of cod.