Monday: Cod Stew

Cod stew with olives and capers, and Pecorino cheese melted on baguette.

Although we cook fish a few times a month, we don't typically incorporate it into more complicated dishes. Usually we just bake or broil a fillet and then put it on a plate with two neatly separated piles of starch and vegetable matter. But it was high time to branch out, so we decided to make this tomato-based cod stew. We both love dried salt cold, known as bacalao (or baccalà, bacalhau, etc), which is also wonderful in stews, but here we used fresh fish.

This stew combines cod, tomato, olive, and capers with lightly floured and fried zucchini/yellow summer squash. (We used the summer squash from our CSA!) The recipe comes from The Silver Spoon, a classic Italian cookbook.