Monday, January 18, 2010

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 baccalĂ , 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.

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