Cod Ragù is a staple of Italian seafood cuisine, a sauce that transforms a humble fish into a delicious condiment, capable of withstanding prolonged cooking that makes it tender and almost creamy. You can make variations in white or with tomato like this Delicious Cod Ragù suitable for seasoning fresh dry pasta as well as good polenta. By now you have realized that I love this fish cooked in all ways, below I leave you other excellent recipes!
Other recipes
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 3 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 525.26 (Kcal)
- Carbohydrates 17.46 (g) of which sugars 2.37 (g)
- Proteins 77.25 (g)
- Fat 12.86 (g) of which saturated 1.99 (g)of which unsaturated 1.76 (g)
- Fibers 3.55 (g)
- Sodium 8,365.03 (mg)
Indicative values for a portion of 286 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
- 14 oz desalted cod (preferably the center cut where there are no bones)
- 1 stalk celery
- 1 carrot (optional)
- 1 shallot
- 3.4 fl oz dry white wine
- 2 tbsps extra virgin olive oil
- 17 oz tomato passata
- 1 cup water (hot)
- Some leaves parsley
Tools
- Food scale
- Cutting board
- Earthenware pot
Steps
Wash the cod fillet and remove the skin. Cut into pieces and check for any remaining bones. With a very sharp knife, dice into cubes.
Chop the shallot, celery, and carrot, pour the extra virgin olive oil into a pan, and add the chopped vegetables. Sauté for a few minutes and then add the cod.
Stir, let it flavor on high heat and deglaze with white wine. Add the passata diluted with hot water and let it cook for 1 hour on low heat. Do not add salt as the cod, even when desalted, is always very flavorful. Various pasta shapes can be dressed with this ragù, preferably shells, fusilli, sedanini, penne that can hold the sauce. I recommend a baked lasagna with béchamel and cod ragù or on polenta … try it!
Notes
Nutritional properties of cod per 100 grams:
proteins 39 grams
fats 1 gram
rich in lysine, calcium, omega 3-6-9, vitamin A, phosphorus
calories 103
suitable for type 2 diabetics
FAQ (Frequently Asked Questions)
How do you desalinate cod?
Cod should be rinsed, cut into pieces, and immersed in a basin with cold water that should be kept in the refrigerator and changed 2-3 times a day for at least 3 days.
What fish does cod come from?
Like stockfish, it comes from cod with the difference that cod is preserved in salt while stockfish is air-dried and requires a longer soaking before being cooked.
What if the cod is too salty before cooking?
If it is still too salty, it should be soaked for a few more hours.
