Imagine you and him: a romantic dinner. Think of codfish in the freezer, you don’t know what to do with, wanting to make it less bland, be tired of cooking it the same way. Think of the little time to devote to dinner after a day at work, few things in the pantry. Think that the solution is just written below: a really simple dish, fast and original at once. The lightness of the cod with the sweetness of tomatoes, a quarter of an hour and that’s it. Only caution: while you cook, put lots of love. This ensure that will make the difference.
INGREDIENTS (serves 4)
- 420 gr. of cod filets (frozen ones are fine too)
- 150 gr. of cherry tomatoes
- 8 dried tomatoes in oil
- 160 gr. of tomato sauce
- 30 gr. of pine nuts
- 2/3 handfuls of black olives in oil (preferably the “Taggiasca” one)
- Flour of durum wheat q.s.
- Extra virgin olive oil, salt q.s.
- Basil, paprika, garlic to taste
Matching soundtrack: Il cielo è sempre più blu, Rino Gaetano
PROCESS
Let’s start with tomatoes, wash them and cut them first in half and then into quarters. Heat up a fund with extra virgin olive oil and, to taste, a clove of garlic (which should be removed after a couple of minutes); shortly afterwards add the tomatoes, salt and sauté.
After a few minutes add the chopped dried tomatoes. Await a few seconds and pour into the sauce also the tomato pulp, the salt and the paprika. Aside we toast the pine nuts in a frying pan and put them aside, we will add them to the sauce at the end along with the olives.
It’s time to deal with fish: cut the filets – that are typically found in the form of “bars” – in squares, and them lightly floured. Heat a fund of olive oil in a quite large pan and when it’s warmed add the diced codfish. We will have to brown them lightly on each side, then turn them carefully until cooked.
You just have to complete the tomato sauce with pine nuts and olives and then gently add the golden codfish, now cook everything for a minute or two. Serve and enjoy!
Photography: Sara Cartelli.
© The Eat Culture.
