Christmas Eve Salt Cod

Recipe Ingredients

1 1/4 lbs	567g / 20oz	Boned salt cod in one piece
5 tablespoons	75ml	Olive oil
1/2 cup	31g / 1.1oz	Chopped onions
2		Garlic cloves - minced
1 2/3 cups	394ml	Dry red wine
2/3 cup	157ml	Orange juice
1 2/3 cups	104g / 3.7oz	Chopped tomatoes
1 teaspoon	5ml	Dried rosemary - crumbled
1/2 teaspoon	2.5ml	Dried thyme - crumbled
1/4 teaspoon	1.3ml	Fennel seeds - crushed
1/4 cup	59ml	Oil-cured black olives - pitted
2 tablespoons	30ml	Capers - rinsed, drained
1/4 cup	15g / 0.5oz	All-purpose flour
3 tablespoons	45ml	Chopped parsley
3 tablespoons	45ml	Walnut halves

Recipe Instructions

Place the cod in a bowl with cold water to cover and refrigerate for 2 days, changing the water twice a day. Drain well. Cut into 4 pieces and set aside. In a large skillet or Dutch oven, heat 2 tablespoons of the oil over low heat. Add the onion and cook about 10 minutes, stirring occasionally, or until very soft. Add the garlic and cook 3 minutes. Add the wine and orange juice, increase the heat to high, and cook about 5 minutes, or until reduced by one-third. Stir in the tomatoes, rosemary, thyme, fennel, olives, and capers. reduce the heat and simmer 10 minutes, or until the sauce is glossy and slightly thickened.

Meanwhile, in a large skillet, heat the remaining 3 tablespoons oil over medium-high heat. Dredge the fish in the flour until well coated and shake off the excess. Saute the fish about 3 minutes per side, or until golden brown. With a slotted spatula, transfer the cod to the simmering sauce. Cook, covered, over medium-low heat, turning the fish once, 20 minutes, or until the cod is tender. Meanwhile, in a food processor or blender, combine the parsley and walnuts, and process until fine. Stir the parsley mixture into the simmering sauce and cook 1 minute.

Source:
THE BEST OF THE MEDITERRANEAN by Sandra Glock

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