Stewed Cod (Merluzzo Stufato)
Recipe type: Soups and Stews
Serves: 4
  • 2 Tablespoons olive oil
  • 1 onion; diced
  • 2 celery ribs; diced
  • 2 Cups coarsely-chopped plum tomatoes
  • 1 Tablespoon capers in brine; drained and minced
  • 1 bay leaf
  • 2 Tablespoons chopped flat-leaf parsley
  • 2 pounds fresh cod; cut into chunks
  • fine sea salt, to taste
  1. In a large skillet, heat the olive oil over medium heat. Add the onion and celery and cook until soft. Stir in the tomatoes, capers, bay leaf, and parsley and simmer, covered, for 3 to 4 minutes. Add the cod, cover, and cook over low heat for about 8 minutes, or until the fish flakes easily with a fork. Add salt to taste and serve.
  2. Variation: The fish can also be served as a sauce over spaghetti.
This recipe yields 4 servings.

Comments: It required patience to prepare dried salt cod (baccala), stiff as a board, for la vigilia. A few days before Christmas Eve, we would place it in the sink and turn the faucet on to a lazy drip to allow the fish to rehydrate slowly before stewing it. Now I save time by using fresh cod instead of dried.

Source: Ciao Italia at

Per Serving (excluding unknown items): 73 Calories; 7g Fat (81.0% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 18mg Sodium. Exchanges: 1/2 Vegetable; 1 1/2 Fat.

NOTES : Recipe from "Celebrations Italian Style" by Mary A. Esposito, (Morrow Cookbooks, 1995)
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