Friday, February 23, 2018

The Second Friday of Lent

Braised Cod and Potatoes or Baccala Con Le Patate Nel Sugo. That's right I have turned to La Cucina, The Regional Cooking of Italy for tonight's recipe. And the Cod was on sale at Shop Rite. This recipe comes from the Compania region of Italy. Yes, that is the region that my family came from. I was very excited to make this. It sounded like something my Mom would have made.

Of course, there is the issue of the frying the fish. I will have to bake cookies or bread or both the defeat the smell of the fish.

Below is my version of the recipe from La Cucina. I reduce the amount of oil, 3 cups in the original recipe!! I enjoyed this a lot. Chris thought it was not bad. I had seconds, I think I saw Chris go back for more but I could not swear to that.

Braised Cod and Potatoes


1 lb cod
1/2 cup flour
3 tbsp olive oil
1 medium onion, thinly sliced
3 potatoes, peeled and thinly sliced
1 28 oz can of plum tomatoes, crushed by hand
1 bay leaf
chopped parsley


Cut the cod in pieces roughly 1 1/2 to 2 1/2 inches long and dust them with flour. Heat 3 tbsp olive oil in a pan until hot and fry the cod until golden: remove the cod from the pan and set aside on paper towels. Add the onion to the pan and as soon as they are translucent add the potatoes.
After about 20 to 30 minutes of cooking, (check the potatoes for doneness), adjust for salt, then add the tomatoes, and bay leaves Cook for about 10 minutes.
Add the cod and cook for 10 minutes. Sprinkle with parsley.

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