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6 ounces of dry salty cod
3 each cloves of garlic
1 cup of Italian "Polenta" corn meal
2 ounces of fine chopped Italian parsley
1 glass of white wine
2 table spoon of extra virgin olive oil
3 table spoon of all purpose flour
1 cup and 1/2 of canola oil
2 cup of Whole peeled can tomato
sea salt and black pepper to taste

Pan fried dry salty cod, finish cooking in a "Livornese" sauce with soft polenta


Soaked and rinse the cod in water the dry cod for 2 days. Then dry it over a towel and floured then fry it in a pan with the canola oil.Heat it up one spoon of extra virgin olive oil in a casserole; slice the garlic cloves very fine, let them get gold color in the warm oil, add the Italian fine chopped parsley then the wine, let simmer to evaporate the alcohol content, crushed with your hand the whole can peeled tomato and start simmering, add the red crushed pepper and salt and pepper to taste, reduce for few minutes, then add the fry fish cod in to the sauce, lower the flame and let the fish slowly finish cooking. In a small pot put two cup and half of water with salt and the other spoon of extra virgin olive oil, as soon as the water start boiling whisk in the Italian "Polenta" corn meal and cook and continuously stirring for 40 minutes, serve the fish over the soft "Polenta".