The stewed salted cod with onions, known in the Lodi area as cod in sauce or in dialect merluss en cassola, is a simple and very flavorful main course. For this recipe, I chose to speed up the process by using already desalted cod. Usually, salted cod is used, which after several hours of soaking to desalinate, is first fried and then seasoned with an onion-based sauce. There are two versions of this recipe, one only with onions and tomato, the other with the addition of carrots and celery. It is enjoyed simply as is, perhaps with some bread or accompanied by polenta, either soft or grilled. This recipe is taken from the book “The Cuisine of Lodi – Traditional Recipes” by APT of Lodi. If you like this recipe and don’t want to miss others, follow me on my Facebook page “A Waitress in the Kitchen” or join the dedicated group..
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Local
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 14 oz desalted cod
- 1 1/4 cups tomato purée (or chopped tomatoes)
- 4 golden onions
- 1 carrot (large)
- 1 stalk celery
- 1 glass dry white wine
- as needed water (or vegetable broth)
- as needed all-purpose flour
- as needed chopped parsley
- as needed extra virgin olive oil
- as needed fine salt
- as needed black pepper
Tools
- Kitchen Scale
- Knife
- Paper Towels
- Cutting Board
- Pan
- Lid
- Wooden Spoon
- Frying Pan
- Plate
- Tongs
Preparation
To prepare the stewed salted cod with onions…
First, peel the onions and cut them into slices not too thin, about a quarter of an inch. Clean the celery from strings and leaves, wash it, and cut it into pieces, do the same with the carrot.
In a wide and not too high pan or skillet, pour the extra virgin olive oil, heat it, and then add the just-prepared vegetables. Let the onion wilt over medium heat, adding a little water at a time and covering with a lid.
Meanwhile, while the onions are cooking, take the already desalted cod, run the knife over any remaining skin to remove scales and bones, but do not remove the skin. Pat them dry with paper towels and coat well with flour on all sides.
In a pan, pour extra virgin olive oil for frying, when it is hot, place the floured cod pieces and cook them for several minutes, turning them on each side (be careful not to break them) until they are golden. When the cod is ready, temporarily place it on a plate.
In the meantime, check the cooking of the vegetables, when they have softened, uncover the pan, let the water that formed during cooking evaporate. Then, deglaze with white wine and let it evaporate as well.
Once the wine has evaporated, add the tomato purée or chopped tomatoes, salt, pepper, and add a little water. Cook the sauce for a few minutes until it thickens, but not too much, then finally place the cod pieces in the pan and cook for a few more minutes to let them absorb the flavor.
Serve the stewed salted cod with onions hot with chopped parsley as you prefer, with bread, alone, or with polenta to taste.
Variations
If you have time, you can use salted cod, considering the soaking time to desalinate it. Also, if you use this type, I recommend not salting the dish.
Notes
Compared to the original recipe, I used tomato purée instead of fresh tomatoes cut into pieces.
