2.2 kg of cod
20 g of dried mushrooms (funghi secchi)
1 cup of warm water (240 ml)
1/2 cup of olive oil (120 ml)
1 large onion (150 g), chopped
1 large carrot (200 g), chopped
1 large celery stalk (140 g), chopped
1 clove of garlic, minced
4 anchovy fillets in brine, drained (8 g)
1/2 cup of white wine (120 ml)
2 cups of tomato, peeled and seeded, cut into small cubes (540 g)
2 tablespoons of pine nuts
1/2 teaspoon of salt
1 pinch of black pepper
2.2 kg of cod
20 g of dried mushrooms (funghi secchi)
1 cup of warm water (240 ml)
1/2 cup of olive oil (120 ml)
1 large onion (150 g), chopped
1 large carrot (200 g), chopped
1 large celery stalk (140 g), chopped
1 clove of garlic, minced
4 anchovy fillets in brine, drained (8 g)
1/2 cup of white wine (120 ml)
2 cups of tomato, peeled and seeded, cut into small cubes (540 g)
2 tablespoons of pine nuts
1/2 teaspoon of salt
1 pinch of black pepper
In a large bowl or pot, place the cod, cover it with plenty of cold water, wrap plastic film over the top, and refrigerate for approximately 48 hours, changing the water at least four times during this time to desalinate
Rinse the cod under running water and drain
Remove the skin and bones and cut into pieces about 7 cm x 9 cm
Set aside
In a small bowl, place the dried mushrooms, moisten with water, and let soak for about 20 minutes
Drain the mushroom liquid through a paper towel and reserve
Squeeze the mushrooms with your hands and reserve separately
In a large skillet, over high heat, sauté the reserved cod in olive oil, turning occasionally with a wooden spoon, until golden brown (about 10 minutes)
Add the onion, carrot, celery, garlic, and anchovy, and cook, stirring occasionally with a wooden spoon, until the vegetables are tender (approximately 4 minutes)
Add the reserved mushroom and mix well
Moisten with white wine and let evaporate
Add the tomato cubes, pine nuts, reserved water, salt, and black pepper
Cook over low heat, stirring occasionally and adding hot water as needed to prevent drying out, until the tomato is tender (about 25 minutes)
Transfer to a serving dish and serve immediately
365 calories per serving
