Recipe: cod-a-sfincione
Cod Recipe in Sfincione, a recipe straight from a cookbook I brought back from Sicily. This cod is a pure wonder, at the first bite you are invaded by a typically Italian scent, the taste buds wake up. Here I am completely reconciled with salt cod. This recipe is a dish of sweets with an explosion of flavors. The light scent of anchovies is of course partly responsible for these flavors, ready in a few minutes, you must test it at all costs, you will not be disappointed with this cod a sfincione
Recipe ingredients
- Cod Recipe in Sfincione for 4 people:
- 800 g of cod
- 3 onions
- 4 dl olive oil
- 200 g of tomato flesh
- 50 g anchovy fillet
- 100 g breadcrumbs
- 1 pinch of salt and pepper
- 1 bunch of parsley
- 1 dl of vinegar.
Instructions
- Rinse the cod under the tap to get rid of the salt.
- Desalt the cod for 24 hours in a large volume of cold water, change the water regularly.
- Poach the cod in water flavored with the vinegar and parsley.
- Drain the fish.
- Remove cod skin and bones.
- Remove the leaves from the fish.
- Arrange the fish in an oiled ovenproof dish.
- Brown the onions in a pan with the rest of the oil.
- Add the tomato concentrate and the anchovies then let reduce for about 15 minutes.
- Pour the sauce in the dish over the cod when it is very thick.
- Place in a hot oven at 180 ° for 10 minutes.
Preparation time: 30 minutes
Cooking time: 25 minutes
Number of people: 4
4 star rating: 1 review.
What wine to drink with: Cod in Sfincione
My favorite wine for this recipe: Piemont rouge Grape variety: Cabernet Nebbiolo
Temperature between 16 ° and 17 °
Reduce the tomatoes 
Zoom
Cooked cod
Add the tomato flesh
Sear the onions
