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Codfish Provencal Recipe
|Codfish||1 Pound, salted and dried|
|Garlic||3 Clove (15 gm)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Canned solid pack tomatoes||28 Ounce (3 1/2 Cups, 1 Can Of 1 Pound And 12 Ounce)|
|Crumbled dried rosemary||1 Teaspoon|
|Fennel seed||1⁄4 Teaspoon|
|Red wine||2 Cup (32 tbs)|
|Canned 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||2 Tablespoon|
Calories 405 Calories from Fat 196
% Daily Value*
Total Fat 23 g35.2%
Saturated Fat 5.2 g25.9%
Trans Fat 0 g
Cholesterol 39.5 mg
Sodium 460.1 mg19.2%
Total Carbohydrates 27 g9.1%
Dietary Fiber 4.9 g19.6%
Sugars 6.2 g
Protein 16 g31.1%
Vitamin A 25% Vitamin C 35.7%
Calcium 11% Iron 18.2%
*Based on a 2000 Calorie diet
It should soak for at least 4 hours.
Meanwhile prepare the sauce.
Peel and chop onions and garlic and saute them in olive oil and butter.
When they are just limp, add tomatoes, rosemary, bay leaf, fennel, red wine, and tomato paste and blend thoroughly.
Cook gently until slightly thickened.
Add pine nuts, capers, and olives; season to taste with salt and pepper and continue cooking gently for about 30 minutes.
When the fish has soaked, drain it and cut into square serving pieces.
Roll in flour and saute in olive oil until nicely browned.
Pour sauce over fish, and serve.