Codfish alla ghiotta brings together the most characteristic ingredients of Sicilian cuisine: raisins, pine nuts, capers, and olives are added to potatoes and tomato pulp for a tasty main fish dish of the Mediterranean tradition. The stewing keeps the codfish soft and juicy, while the flavorful sauce will be an irresistible call for ‘scarpetta’… even though it’s often customary to use the leftover sauce to prepare a good plate of fibra. We still recommend bringing some slices of rustic bread to the table because the codfish alla ghiotta is so tempting that it will likely be gone per mezzo di one sitting!
Also try these recipes of stewed codfish:
To prepare the codfish alla ghiotta, first cut the desalted cod into pieces, without removing the skin 1. Clean the onion and slice it thinly 2then cut the olives into rings 3.
Rinse the capers to remove the salt and finely chop the parsley 4. Finally, peel and cut the potatoes into cubes 5. Heat a drizzle of oil per mezzo di a large pot, then add the potatoes 6.
Brown the potatoes for a few minutes 7then pour per mezzo di a ladle of gabinetto 8. Cover with the lid 9 and cook over medium heat for about 10-15 minutes, until they are tender 9.
Meanwhile, per mezzo di another large pan, fry the onion with a splash of oil 10then add the tomato pulp and salt 11. Cover with the lid 12 and cook over low heat for 15 minutes.
After this time, add the potatoes 13the pieces of cod 14and the raisins 15.
Also add the pine nuts 16olives 17and desalted capers 18.
Flavor with the chopped parsley 19then cover with the lid 20 and continue to cook for another 15 minutes, always acceso low heat 21.
Once the cooking time has elapsed, plate 22 and garnish with some chopped parsley 23 before serving your delicious codfish alla ghiotta 24!
For the translation of some texts, artificial intelligence tools may have been used.
