{"id":12707,"date":"2016-01-29T09:00:11","date_gmt":"2016-01-29T08:00:11","guid":{"rendered":"http:\/\/test.theeatculture.com\/en\/?p=12707"},"modified":"2016-01-28T21:50:27","modified_gmt":"2016-01-28T20:50:27","slug":"mediterrean-style-codfish-with-three-tomatoes","status":"publish","type":"post","link":"https:\/\/test.theeatculture.com\/en\/mediterrean-style-codfish-with-three-tomatoes\/","title":{"rendered":"Mediterrean style codfish with three tomatoes"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Imagine you and him: a romantic dinner. Think of codfish in the freezer, you don\u2019t 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&#8217;s it. Only caution: while you cook, put lots of love. This ensure that will make the difference.<\/span><\/p>\n<p>&nbsp;<\/p>\n<h5><span style=\"font-weight: 400;\">INGREDIENTS\u00a0(serves 4)<\/span><\/h5>\n<ul>\n<li><span style=\"font-weight: 400;\">420 gr. of cod filets (frozen ones are fine too)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">150 gr. of cherry tomatoes<\/span><\/li>\n<li><span style=\"font-weight: 400;\">8 dried tomatoes in oil<\/span><\/li>\n<li><span style=\"font-weight: 400;\">160 gr. of tomato sauce<\/span><\/li>\n<li><span style=\"font-weight: 400;\">30 gr. of pine nuts<\/span><\/li>\n<li><span style=\"font-weight: 400;\">2\/3 handfuls of black olives in oil (preferably the \u201cTaggiasca\u201d one)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Flour of durum wheat q.s.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Extra virgin olive oil, salt q.s.<\/span><\/li>\n<li><strong><span style=\"font-weight: 400;\">Basil, paprika, garlic to taste<\/span><\/strong><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p style=\"text-align: right;\"><span style=\"font-weight: 400;\"><strong>Matching soundtrack:<\/strong> <em>Il cielo \u00e8 sempre pi\u00f9 blu, Rino Gaetano<\/em><\/span><\/p>\n<p style=\"text-align: right;\"><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/01\/merluzzo_5.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-12695\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/01\/merluzzo_5.jpg\" alt=\"merluzzo_5\" width=\"850\" height=\"649\" srcset=\"https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/01\/merluzzo_5.jpg 850w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/01\/merluzzo_5-300x229.jpg 300w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/01\/merluzzo_5-330x251.jpg 330w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/01\/merluzzo_5-690x526.jpg 690w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/01\/merluzzo_5-759x580.jpg 759w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<h5>PROCESS<\/h5>\n<p><span style=\"font-weight: 400;\">Let&#8217;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 saut\u00e9.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">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.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">It&#8217;s time to deal with fish: cut the filets \u2013 that are typically found in the form of &#8220;bars&#8221; &#8211; in squares, and them lightly floured. Heat a fund of olive oil in a quite large pan and when it\u2019s warmed add the diced codfish. We will have to brown them lightly on each side, then turn them carefully until cooked.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">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!<\/span><\/p>\n<p style=\"text-align: left;\"><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/01\/merluzzo_1.jpg\"><br \/>\n<img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-12697\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/01\/merluzzo_1.jpg\" alt=\"merluzzo_1\" width=\"850\" height=\"1311\" srcset=\"https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/01\/merluzzo_1.jpg 850w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/01\/merluzzo_1-194x300.jpg 194w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/01\/merluzzo_1-663x1024.jpg 663w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/01\/merluzzo_1-330x508.jpg 330w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/01\/merluzzo_1-690x1064.jpg 690w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/01\/merluzzo_1-376x580.jpg 376w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/01\/merluzzo_4.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-12699\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/01\/merluzzo_4.jpg\" alt=\"merluzzo_4\" width=\"850\" height=\"1098\" srcset=\"https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/01\/merluzzo_4.jpg 850w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/01\/merluzzo_4-232x300.jpg 232w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/01\/merluzzo_4-792x1024.jpg 792w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/01\/merluzzo_4-330x426.jpg 330w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/01\/merluzzo_4-690x891.jpg 690w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/01\/merluzzo_4-448x580.jpg 448w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/01\/merluzzo_3.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-12701\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/01\/merluzzo_3.jpg\" alt=\"merluzzo_3\" width=\"850\" height=\"1185\" srcset=\"https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/01\/merluzzo_3.jpg 850w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/01\/merluzzo_3-215x300.jpg 215w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/01\/merluzzo_3-734x1024.jpg 734w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/01\/merluzzo_3-330x460.jpg 330w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/01\/merluzzo_3-690x961.jpg 690w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/01\/merluzzo_3-416x580.jpg 416w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/p>\n<p><em>Photography: Sara Cartelli.<br \/>\n<\/em><em>\u00a9 The Eat Culture.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Imagine you and him: a romantic dinner. Think of codfish in the freezer, you don\u2019t know what to do with, wanting to make it&#8230;<\/p>\n","protected":false},"author":213,"featured_media":12704,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[909],"tags":[1099,993,1100],"_links":{"self":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/12707"}],"collection":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/users\/213"}],"replies":[{"embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/comments?post=12707"}],"version-history":[{"count":5,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/12707\/revisions"}],"predecessor-version":[{"id":12709,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/12707\/revisions\/12709"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/media\/12704"}],"wp:attachment":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/media?parent=12707"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/categories?post=12707"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/tags?post=12707"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}