With the weather turning cool and wet here on the Central California Coast, I'll be making Sicilian Cod Stew this weekend.
---
COD STEW
cod
1/4 medium onion
1/2 stalk celery
2 tbsp oil
large can tomatoes
2 medium potatoes
Sicilian green olives (the intensely tasty salty kind)
capers
pepper
pinch sugar
Slice the celery and onion, and place in a heavy skillet with oil. Saute for 10 minutes.
Peel, quarter and par-boil the potatoes.
(A note from Mom: Run the tomatoes through blender for a few seconds to break them up. No more than that.)
Add the potatoes and tomatoes, and sprinkle with the spices. Cover and cook for 15 minutes.
Add the cod, olives and capers, and cover the fish with the mixture. Cook until the potatoes are soft. (The potatoes are the clock,)
Ha! That sounds very similar to what I used to make, except for the uber salty olives.
I used to get the bacala from the market from a large barrel and soak it for a couple of days to get the salt out.
Cod stew is delicious. It’s been a long time since I made it.