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Recipe: Sweet and Sour Cod

photos by 2friends4cooking

The cod is nothing if not the salted cod. This technique allows the fish to be preserved for a long time and since time was invented to be able to carry away and eat at a distance. It seems that the procedure The salting of cod can be attributed to the Basque fishermen, who used the technique already used for the whales for the island of Newfoundland cod.
The cod is called codfish preserved by drying. Both are essential elements of many popular cuisines. Before they can be used, however, is that the cod cod should be immersed in cold water to remove the salt and return to the original fabric texture. In Basilicata, the salt cod is prepared, as usual, with peppers bran, whereas in Triveneto the word "cod" (eg cod Vicentina) identifies the cod (cod dried) and salt cod.
Today we present instead a recipe of our island, sweet and sour flavor.


Serves 6

1,500 kg of cod fillets already soaked and desalted

50 g flour 1 dl + oil for frying the

1 medium onion 1 clove garlic 1 sprig of parsley

500 gr of peeled tomatoes

30 grams raisins 30 grams of pine nuts 1 tablespoon sugar


1 apple grated peel of one lemon 6

prunes 1 cup dry white wine
1 / 2 cup of vinegar White

Preparation

Place Heat a saucepan with a dl of olive oil, chopped onion and garlic, brown them and add the chopped parsley, wine and vinegar. Let it evaporate and add the peeled tomatoes and cut in half by private threads. Stir and cook for 10 minutes, then add the lemon zest, apple, peeled and sliced, pitted plums in a small fillet, raisins and pine nuts, a glass of hot water, hot pepper, salt and pepper. Mix everything well and cook for 15 minutes more.
Thoroughly wash the salt cod, cut into pieces, dry it in a dish cloth and sprinkle flour on each side.
off on a pan over medium sized may contain all the cod in one layer with a little oil. Lie down the pieces of cod and brown for a few minutes the other side. Spread the sauce over all. Cover the pan and cook for another 15-20 minutes.
After the cooking time, transfer it into a serving dish and serve sprinkled on the surface, the chopped parsley.