Stewed cod: the simple and tasty cod recipe

Il Codfish In Wet it is a simple and tasty dish that belongs to the popular Italian cuisine, widespread in the South but also in the North of our country. Cod is a typical preparation, not to be confused with stockfish: the first is preserved in salt, while the second is dried. For this recipe, therefore, we will use cod: buy it already desalted, or desalt it at home, soaking it for 2 days and changing the water every 6 hours, so that it loses excess salt.

Desalted the cod, all that remains is to proceed with the recipe, which is really simple: first you fry the onion and put it aside; then the cod is floured and lightly sautéed, then add the chopped tomatoes, the already cooked onions, the desalted capers, the olives and the orginano, seasoning with salt. A cooking of about twenty minutes and the dish is ready.

You can vary the recipe as you like, for example by using thegarlic instead of the onion, the passed or fresh tomatoes instead of chopped pulp, adding some fresh chili to the sauté. You can serve the stewed cod as a main course, for a family dinner: it is generally used a lot during the Christmas period, but it is a recipe that is good all year round.

If you like cod, you are spoiled for choice: try the recipe of cod alla vicentina, one alla livornese, cod alla ghiotta, a typical Sicilian recipe, or fried cod, delicious and versatile.

How to prepare stewed cod

In a pan with high sides, pour a round of extra virgin olive oil 1.

Add the finely chopped onions and cook for 5 minutes 2; Transfer the cooked onions to a small bowl and set aside.

Cut the cod into pieces of the same size 3.

Lightly flour the pieces of cod 4.

Place the floured cod in the same pan where you cooked the onions 5.

Brown on all sides 6.

Blend with white wine 7.

Pour in the tomato puree 8.

Combine the cooked onions 9.

Season with the desalted capers 10.

Add the desalted Taggiasca olives 11.

Flavor with oregano 12.

Season with salt and pepper 13.

Gently mix all the ingredients 14.

Cover with a lid and cook for 50 minutes 15.

Plate up and serve 16.

Advice

To desalt the cod in the best possible way, the first operation to do is to eliminate a first part of salt by brushing the surface, then it should be washed by handling it gently under running water and, finally, immerse it in a container full of cold water where it will have to soak for at least 24 hours; make sure, however, that the water is changed every 8 hours.

Variants

Cod can be cooked in many ways and accompanied by different ingredients.
Let’s see some ways to prepare it:

Fried cod

Once you have desalted the cod, you can cut it into piecespass it in flour and fry it in abundant oil (seed or olive oil according to your preferences).

Sweet and sour cod

The fried cod can be enriched with sweet and sour onion. In this case, prepare it the day before you serve it so as to make it even tastier.

Baked cod

Baked cod can be made in many ways, one that I really like is with potatoes, tomatoes and olives. Just cook it in an ovenproof dish accompanying it with potato slices, some tomato wedges, black olives, if you want some capers too. Season with salt and pepper and drizzle with oil. Before putting it in the oven, add a sprinkling of oregano and that’s it, it will cook in the oven for about 30 minutes at 200 ° C.

Cod Vicentina

The recipe for cod alla vicentine, which however is prepared with stockfish, is so precious and rooted in the history of our country that it even has a dedicated brotherhood, the “Venerable Confraternity of cod alla vicentina”.
The peculiarity of this recipe is the cooking of the fish in milk for over 4 hours.

storage

Stewed cod can be kept in the refrigerator for at most 2 days.