Cod hearts in sauce, a quick, easy, and light recipe perfect even for kids.
It is prepared in just a few minutes with frozen fish.
You can use them either properly thawed for 12 hours in the fridge, after removing them from the freezer, by placing them in a bowl with a strainer, or cooking them directly frozen.
For this recipe, only a few basic ingredients are needed, but you can actually enrich it as you prefer.
You can indeed add half a red bell pepper, a handful of pitted olives, and freshly cut celery to make it even tastier.
Today I leave you with the basic recipe and, in the coming weeks, I look forward to sharing some more elaborate but still easy-to-make ideas.
Click on the recipes below to find more inspiration for cooking frozen fish.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 5 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 5 pieces cod (known as hearts or flowers, boneless.)
- 3 tablespoons extra virgin olive oil
- 2 cups water
- 1 cup dry white wine
- 1 teaspoon tomato paste
- to taste fine salt
- to taste parsley (fresh)
Tools
- 1 Pan
- 2 Glasses
- 1 Teaspoon
- 1 Tablespoon
Steps
To make Cod Hearts in Sauce, first choose whether to cook them frozen or defrosted (in this case, follow the instructions I left in the description).
In the first case, you can add one less cup of water.
I chose to cook them after thawing, and below I leave you the instructions.
In a large pan, sauté the garlic in oil for a minute.
Gently place the cod hearts and turn them after 30 seconds.
Deglaze with white wine until the alcohol evaporates and add the first cup of water.
Add the teaspoon of tomato paste, the second cup of water, and stir gently.
Add whole or chopped parsley.
Cook for 20 minutes, over low heat, turning the cod hearts, gently halfway through cooking.
In the last minute of cooking, salt to taste, always stirring gently.
Serve very hot.
