Most European countries celebrate Christmas Eve with a salted cod recipe, from Portugal to Poland. The traditional Christmas Eve main course all through Provence, this dish has a deep, full flavor. Don’t wait for Christmas time: This is good year-round. The secret to sweet, succulent salt cod is to allow plenty of soaking time, at least two days, and to change the water twice a day.
- 1 1/4 pounds boned salt cod in one piece
- 5 Tablespoons olive oil
- 1/2 Cup chopped onions
- 2 cloves garlic; minced
- 1 2/3 Cups dry red wine
- 2/3 Cup orange juice
- 1 2/3 Cups chopped tomatoes
- 1 teaspoon dried rosemary; crumbled
- 1/2 teaspoon dried thyme; crumbled
- 1/4 teaspoon fennel seeds; crushed
- 1/4 Cup oil-cured black olives; pitted
- 2 Tablespoons capers; rinsed, drained
- 1/4 Cup all-purpose flour
- 3 Tablespoons chopped parsley
- 3 Tablespoons walnut halves
- 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.
- This recipe yields 4 servings.
- Comments: The traditional Christmas Eve main course all through Provence, this dish has a deep, full flavor. Don't wait for Christmas time: This is good year-round. The secret to sweet, succulent salt cod is to allow plenty of soaking time, at least two days, and to change the water twice a day. Serve with boiled potatoes and a salad.
- Recipe Source: THE BEST OF THE MEDITERRANEAN by Sandra Glock
Comments: Serve with boiled potatoes and a salad.
Recipe Source: THE BEST OF THE MEDITERRANEAN by Sandra Glock
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