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- Dried Cod with Potatoes
- (Stoccafisso
alla Ghiotta)
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- Ingredients:
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1 onion
Celery
2 carrots
3 oz extra virgin olive oil
1 oz dried mushrooms, soaked and chopped and diced
1 oz pine nuts, chopped
1 clove garlic, chopped
Parsley, chopped
6 anchovy fillets, chopped
1/4 lb pitted green olives, chopped
2 lbs dried cod
4 tomatoes, peeled, seeded
4 medium-size potatoes, diced
Salt and pepper
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- Directions:
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Chop the onion, celery, carrot and sauté them with olive oil in a large pan.
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When the vegetables are tender but not brown, add the chopped mushrooms, pine nuts, garlic, parsley, anchovies and olives.
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Add the dried cod, previously soaked, skinned, boned and cut into pieces.
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Let the fish cook on both sides, then add the tomatoes, potatoes and salt and pepper to taste.
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After 10 minutes add pepper and cover all the ingredients in the pan with warm water or a poaching liquid.
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Cover the pan and cook over low heat for 1 and 1/2 - 2 hours.
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The liquids will have reduced substantially, but make sure the dish keeps moist but not wet.
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Dish out into a serving platter and serve.
That's it!
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