- Recipes Home
- Interest Groups
Codfish Provencal Recipe
|Dried salt codfish||1 Pound|
|Onions||3 Medium, chopped|
|Garlic||3 Clove (15 gm), minced|
|Olive oil||2 Tablespoon|
|Butter||1⁄4 Cup (4 tbs)|
|Canned solid packed tomatoes||28 Ounce (3 1/2 Cups, 1-Pound, 12-Ounce Can)|
|Dried rosemary||1 Teaspoon|
|Fennel seed||1⁄4 Teaspoon|
|Red wine||2 Cup (32 tbs)|
|Tomato paste||6 Ounce (1 Can)|
|Pine nuts||1⁄2 Cup (8 tbs)|
|Capers||1⁄4 Cup (4 tbs)|
|Pitted black olives||1 Cup (16 tbs)|
|All purpose flour||1 Cup (16 tbs)|
Calories 1078 Calories from Fat 358
% Daily Value*
Total Fat 42 g64.5%
Saturated Fat 9.9 g49.7%
Trans Fat 0 g
Cholesterol 202.6 mg
Sodium 8827.2 mg367.8%
Total Carbohydrates 73 g24.2%
Dietary Fiber 10.4 g41.7%
Sugars 12.5 g
Protein 85 g169.3%
Vitamin A 52.2% Vitamin C 76.2%
Calcium 38.8% Iron 55.7%
*Based on a 2000 Calorie diet
Meanwhile prepare the sauce.
Saute onions and garlic in 1/4 cup olive oil and butter.
When just limp, add tomatoes and next 5 ingredients and blend thoroughly Cook over low heat until slightly thickened.
Add pine nuts, capers, and olives; season to taste with salt and pepper and continue cooking gently for about 30 minutes.
Drain soaked fish and cut into square serving pieces.
Roll in flour and saute in olive oil until nicely browned.
Pour sauce over fish, and serve.
Makes 4 servings.