Codfish Alla Nica Recipes

COD LIVORNESE

Steps:

• Season cod with some salt and black pepper.
• In a large 10-inch deep non-stick skillet, heat olive oil on medium heat and toss in the garlic. Saute garlic for about 1 to 2 minutes.
• Add in the codfish and sear cod for 1 minute. Pour in the white wine, and allow the wine to reduce a little, about 1 to 2 minutes until it softens.
• Toss in the capers, fresh parsley, kalamata olives, crushed red pepper flakes, and crushed tomatoes.
• Cover with the lid, and reduce the heat to low. Simmer the sauce with Cod for about 5 to 8 minutes. Codfish should turn opaque and be fully cooked. Taste the tomato sauce, and adjust if needed, season with salt and black pepper to taste.
• Using a large spatula, carefully transfer fish to a serving plate, spoon sauce over the fish. Garnish with a sprinkle of chopped parsley on top. Serve immediately.
• Serves 1 to 2

COD PUTTANESCA

Steps:

• Preheat the oven to 400 degrees F. Place the ciabatta on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with 1 tablespoon each oregano and basil. Bake until golden brown, 15 minutes.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add the garlic and anchovies and cook, stirring often, until the garlic is golden and the anchovies break down, about 3 minutes. Add the tomatoes, their juices and 1/2 cup water and bring to a boil. Reduce the heat to medium low and cook, stirring occasionally, until saucy, about 10 minutes. Stir in the olives, capers, red pepper flakes and the remaining 1 tablespoon each oregano and basil; simmer 2 minutes.
• Season the fish with salt and pepper and arrange on top of the sauce in the skillet. Transfer the skillet to the oven and bake until the fish is just cooked through, 8 to 10 minutes. Divide the bread among 4 shallow bowls; top with the fish and puttanesca sauce.

SALT COD WITH TOMATOES AND CAPERS (BACCALà ALLA VESUVIANA)

Steps:

• In large bowl, combine cod with water to cover by 2 inches. Cover and refrigerate, changing water 3 times a day, 1 to 3 days (see cooks' note, below). Refrigerate until ready to use.
• In small bowl, combine capers with water to cover by 1 inch. Cover and refrigerate 1 day, changing water 3 times.
• Drain and rinse capers, then squeeze dry. Drain cod and pat dry, then cut into 4- by 2-inch pieces.
• In heavy 6- to 8-quart pot over moderate heat, heat 3 tablespoons oil until hot but not smoking. Add onion and sauté until softened and golden, 3 to 4 minutes. Add red pepper flakes, capers, tomatoes and juice, and salt. Using wooden spoon, gently crush tomatoes. Bring to simmer, then carefully add cod. Add parsley and 1/4 cup mint and gently spoon some of sauce over cod. Simmer, uncovered, until cod is tender and heated through, about 5 minutes.
• Using slotted spatula, transfer cod to serving platter. Remove pot from heat and stir in 3 tablespoons olive oil. Spoon sauce over fish, then sprinkle with remaining 1 tablespoon mint and 1 tablespoon olive oil. Serve warm or at room temperature.

CODFISH ALLA NICA

Steps:

• In a pan sauté olive oil and garlic. Then add chopped tomatoes and mushrooms. Season with salt and pepper, and parsley. Finish cooking and put aside. Season bread crumbs with rosemary, oregano, salt and pepper and butter. Lay cod flat and season both ends with a bit of salt and pepper. Top first with the tomato and mushrooms you sautéed, then top again with bread crumbs. Bake at 350 for 15-20 min.