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Ingredients


8 ounces of Dried Aged Cod "Stoccafisso"
2 cup of whole peeled tomato in a can
1 glass of white wine
4 ounces of Idaho potatoes
1 stalk of fresh celery
1 each jumbo carrots
1 medium yellow onion
1 spoon of tomato paste
1 spoon of black olives
2 each fresh garlic cloves
1/2 bunch of fine chopped Italian Parsley
spoon of extra virgin olive oil
spoon of canola fry oil

Dried aged "Stoccafisso" Cod pan fried with tomato and black olives on braised Tuscan potatoes


Preparation

Soak the dried aged cod in under running cold water for couple days, to remove the drying curing salt.
Wash and clean the onion, celery, carrots, cut it in a fine mirepoix, start braising, the vegetable in hot oil in a small casserole, add the peeled and square cut Idaho potatoes into the veggies, continuing to braised, until they will start to stick on the bottom of the casserole, add the spoon of tomato paste at this point, seasoned with salt and pepper and cover by inch over the potatoes with water, lower the flame cover it with a lid and stirring every five minutes, until the potatoes, will absorb all the liquid water and they will be tender. As soon the potatoes are tender enough turn on the flame and let it cover to cool down at room temperature, ready to serve.
In a regular frying pan heat it up with the oil and pan fried the dry aged cod lightly coated with all purpose flour, fried the fish boat side, remove the cooking oil, and remove the fish, dried with a paper towel. In the frying pan add the extra virgin olive oil, the fresh sliced garlic followed with the sliced black olives, add the fresh chopped Italian parsley, add the white wine and the hand crushed whole peeled tomato in a can, simmer the sauce until will be reduce, re-put the fried fish cod into the sauce and finished cooked.
In a dinner plate scoop a 2 ounces of the braised square cut potatoes and topped with the cod and the sauce.