August 22, 2009 Leave a comment
This recipe is from a book called Valentina’s Italian Regional Cookery, by the brilliant Valentina Harris, where the dish has the slightly more romantic title of Filetti di Merluzzo all ‘Istriana . Sadly the book is out of print now but you can still get it second hand from Amazon Marketplace, dirt cheap. This makes a very flavourful meal, just looking for some vegetables or new potatoes to go with it. Serves 4. Would work with haddock. This may not be the most glamourous looking dinner I’ve ever served up but it was great.
- 4 cod fillets, weighing around 500g in total
- 1 medium onion, peeled and finely sliced
- 1 clove garlic, peeled and crushed
- 1 handful of fresh flatleaf parsley, finely chopped
- 1 tbsp capers, rinsed and dried. Chopped very finely.
- 2 canned sardines, but get the ones in oil – olive oil for preference, chopped
- 1 smallish potato, peeled & grated
- 60 ml of stock, veg or chicken
- 1 dried chilli
- juice of 1 lemon
- salt & pepper
Put the cod in a large heavy bottomed pan and on top, add the onion, garlic, parsley and oil. You might think either the cod , the onions or garlic are not going to cook properly – they will. Cook over a low heat for about 12 minutes, but please watch the fish doesn’t overcook. Especially if the fillets are very thin. Remove the fish from the pan carefully, with a spatula or slice and place on a warmed plate or serving platter. Keep it warm while..
Add the chopped capers to the oil remaining in the pan and stir. (A confession: While I was making this, the fish skin stuck a bit, so I just put the original pan in the wash and started the sauce again in a new one – hardly matters) Stir in the sardines, grated potato, stock & chilli. Stir and simmer for about 7-10 minutes, or until the potato is cooked. I must tell you that there were times making the sauce that I thought, ‘Hm, this looks like fishy wallpaper paste’, but persevere because it was delicious. Put the cod carefully back on top of the sauce and heat through again for about 2 or 3 minutes. Remove the chilli and serve, sprinkling with the lemon juice.