Codfish Provencal Recipe
Ingredients
| Codfish | 1 pound, salted | |
| Onions | 3 Medium | |
| Garlic | 3 Clove (5gm) | |
| Olive oil | 1/4 Cup (16 tbs) | |
| Butter | 1/4 Cup (16 tbs) | |
| Tomatoes | 3 1/2 Cup (16 tbs) | |
| Dried rosemary | 1 Teaspoon, crumbled | |
| Bay Leaf | 1 | |
| Fennel seed | 1/4 Teaspoon | |
| Red wine | 2 Cup (16 tbs) | |
| Tomato Paste | 6 Ounce | |
| Pine nuts | 1/2 Cup (16 tbs) | |
| Capers | 1/4 Cup (16 tbs) | |
| Pitted black olives | 1 Cup (16 tbs) | |
| All-purpose flour | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
First put salt cod to soak in cold water.
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.
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.
Chef
