Yes, I admit it, I am cod addicted! I cook it every week, usually on Fridays and always in different ways, in milk, fried or I make a delicious ragù or meatballs. In this recipe, I’ll tell you how I prepare Mediterranean Cod My Way when I want it tastier. First of all, I have to thank Diego, my trusted fishmonger who provides it already soaked and properly desalted. The ingredients are those of the Mediterranean, Taggiasca olives, Pantelleria capers, and my wonderful Capuliato of dried tomatoes that you find in many of my recipes. All these flavors make this a special dish with a great sauce also for dressing pasta.
Recipe from 06/16/2017 updated
Other recipes
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 724.79 (Kcal)
- Carbohydrates 15.50 (g) of which sugars 1.69 (g)
- Proteins 108.15 (g)
- Fat 20.69 (g) of which saturated 2.81 (g)of which unsaturated 3.05 (g)
- Fibers 2.58 (g)
- Sodium 11,980.00 (mg)
Indicative values for a portion of 183 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
- 1.1 lbs desalted cod
- 2.7 tbsps extra virgin olive oil
- 6.8 tbsps dry white wine
- 0.18 oz parsley
- 1 clove garlic
- 3 fillets anchovies in oil
- 0.35 oz capers in oil
- 0.7 oz Taggiasca olives (pitted)
- 0.11 lbs flour
- 1 tbsp dried tomato pesto (Capuliato)
Tools
- Kitchen scale
- Cutting board
- Pan 11 inch
- Wooden spoon
Steps
Prepare the herb mixture that will give flavor to the cod. With the mezzaluna, chop parsley, garlic, anchovy fillets, capers, and olives. Mix a tablespoon of Capuliato with the herbs. Do not add salt.
Wash the cod, cut it into pieces and remove the few bones, but don’t remove the skin as it will help keep the pieces intact. Dry them, flour them, and shake off the excess flour. Heat the oil in a pan and place the cod pieces first on one side and then on the other. Turn them carefully to avoid breaking.
Pour in the white wine and let it evaporate. Flip the cod with a spatula so that the skin is underneath. Add the herb mixture and let it cook for 15-20 minutes on low heat. Do not stir but occasionally shake the pan so that everything flavors without breaking. Turn off the heat as soon as the sauce has thickened. Before serving, taste to check the salinity but there will surely be no need.
