The codfish alla pizzaiola is a classic of Italian cuisine, here is the recipe to make it at home.
It is a simple and quick dish. Unlike other recipes, the codfish is cooked in a pan and then accompanied by the sauce, resulting in a truly delicious dish.
If you like codfish, don’t forget to also read the recipe
- Difficulty: Very easy
- Cost: Medium
- Rest time: 2 Minutes
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 351.27 (Kcal)
- Carbohydrates 6.62 (g) of which sugars 4.00 (g)
- Proteins 58.00 (g)
- Fat 9.50 (g) of which saturated 1.47 (g)of which unsaturated 1.24 (g)
- Fibers 2.29 (g)
- Sodium 6,526.16 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people:
- 6.35 oz desalted codfish
- 2 cups cherry tomatoes
- to taste salt
- 1 tbsp extra virgin olive oil
- to taste thyme
- to taste oregano
- to taste marjoram
- to taste lemon (organic, untreated)
Tools:
- 1 Pan – non-stick, 8 inches
- 1 Pot (3 liters capacity)
- 1 Blender / Mixer
- 1 Strainer
Preparation
Codfish is a delicate fish that, when of good quality, does not necessarily require long cooking times. In this recipe, the steps are minimized to make the recipe easy and quick.
First, let’s focus on the pizzaiola tomato sauce that will be the base of the dish. Wash and cut the cherry tomatoes in half.
Continue by putting a drizzle of oil in a pan and add the herbs (thyme, oregano, marjoram) over low heat so it gets flavored.
Now sauté the cherry tomatoes for a couple of minutes on the cut side so they release some of their juice.
Now that the tomatoes have been sautéed in the pan, we just need to put the cherry tomatoes in the immersion mixer’s cup and blend until you get a tomato puree.
Continue the preparation of the codfish alla pizzaiola by straining the tomato puree with the strainer. This step will eliminate all impurities (mainly skin and seeds) and will break down any pulp that hasn’t been blended properly.
Now, keep the tomato puree warm, as we will serve it as a base to complete the dish.
Continue the recipe preparation by cutting the codfish into fillets. Season each piece with finely grated lemon zest (peel without the white part), thyme, rosemary, and marjoram.
Cook the codfish on the skin side in a hot pan, in 5 minutes the codfish will be ready.
If the fillet is very thick, add a splash of water to the pan and cover with a lid so that the steam completes the cooking.
When the codfish is cooked, place the tomato puree in a deep plate and arrange the codfish on top.
Finish the dish with some dried oregano leaves and a fresh marjoram leaf on the hot codfish.
Your codfish alla pizzaiola is ready!
Plating Tips:
At the end of cooking, finish the dish with some burrata or stracciatella cream to balance the acidity of the tomato and make the dish even more delicious.
Otherwise, just a drizzle of good quality extra virgin olive oil raw will suffice.
Wine Pairing for Codfish alla Pizzaiola
How to pair this dish with wine? Codfish goes well with white wine. I suggest, for example, a Tuscan Vermentino or an Etna Bianco Doc.
