Dried cod fisherman’s style

50 min
0 People
50 min
INGREDIENTS for 0 people
  • 2 lb stockfish
  • extra virgin olive oil to taste
  • garlic to taste
  • parsley to taste
  • 1 lb tomatoes
  • olive verdi to taste
  • black olives to taste
  • pine nuts to taste
  • capers to taste
  • salted anchovies to taste
  • dry white wine to taste
  • oregano to taste
  • salt and pepper to taste

Blanch (for 10 minutes) dried cod in boiling water with bay leaves and lemon slices. In another pan sauté finely chopped parsley, garlic and anchovies (previously dissolved in oil). As soon as the mixture starts to brown, add capers and tomatoes cut into chunks and seeded.

After fifteen minutes of cooking over a high heat, add dried cod cut into pieces, olives and pine nuts. The green and bigger black olives can be roughly chopped. Cook covered over a low heat for another fifteen minutes. Prevent mixture or fish from sticking to the bottom by basting with white wine. Serve hot.

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