COD WITH MUSHROOMS

Ingredients :

1 lb salt cod, soaked in water for 24 hours

1 large onion, chopped

1 carrot, chopped

1 celery stalk, chopped

1 garlic clove, crushed

5 tablespoons extra virgin olive oil

¾ oz (20 g) porcini or similar, chopped

½ cup dry white wine

14 oz (400 g) tomatoes, peeled, seeded and chopped

2 tablespoons toasted pine nuts

Salt

Pepper

Preparation:

Soak cod in water for 24 hours, changing water twice. Hydrate porcini in warm water. Drain and chop in medium size pieces. Reserve liquid.

Cut cod in medium size pieces.

Heat oil in a large skillet or saucepan and sauté carrot, onion, celery and garlic over medium heat until just tender. Stir in porcini and add cod. Cook cod, on both sides, until tender. Pour wine and cook 2 or 3 minutes to evaporate alcohol. Stir in tomatoes, pine nuts and the reserved liquid from the porcini. Correct seasoning and continue cooking for a few minutes. Be sure mixture does not dry.

4 servings

Back