Merluzzo Stufato (Stewed Cod)

"A Mary Ann Esposito recipe, this is very easy, quick and delicious. Healthy too!"
 
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photo by Tea Jenny photo by Tea Jenny
photo by Tea Jenny
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
20mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • In a large skillet, heat the olive oil over medium heat.
  • Add the onion and celery and cook until soft.
  • Stir in the tomatoes, capers, bay leaf, and parsley and simmer, covered, for 3 to 4 minutes.
  • Add the cod, cover, and cook over low heat for about 8 minutes, or until the fish flakes easily with a fork.
  • Add salt to taste and serve.
  • Variation: The fish can also be served as a sauce over spaghetti.

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Reviews

  1. This was so nice, I am a big lover of fish so this is one that I will love to make again. I made it to the recipe I just cut it by half, my tomatoes were tinned, but I didn't think it took anything away from the recipe. What ever you do don't leave out the capers as they do give it a nice zing and it just wouldn't be the same without them. It's very low in carbs and the sugar content is also low so it's right up my street, and so easy and quick to make. Thank you for posting. Made for on tour the diabetic forum June 2011.
     
  2. This was fantastic! I used a 28-oz. can of plum tomatoes and probably should've drained them, but it still came out delicious. Fresh tomatoes would've been better, of course, but canned works just fine, I think. The sea salt is a great touch to finish the dish. I served it over spinach tagliatelle, and I absolutely loved it.
     
  3. Fast and easy dish. I wanted a fish & sauce dish and this was it! I doctored the sauce up with some chicken stock and crushed red pepper to add some heat. I served with linguine which was delish. Thanks for posting.
     
  4. The DH & I loved this! Followed the recipe but tweaked it a bit using what I had on hand. Used a can of fire roasted tomatoes and to up the veggie factor I threw in half of a red bell pepper and a few baby carrots, both finely diced. We love spice so I seasoned with red pepper flakes, lots of freshly ground black pepper, grey sea salt and some dried mediterranean oregano. Serve this yummy stew over couscous cooked in stock tossed with fresh parmesan, baby peas & green onions. Thank you for posting this wonderful recipe!
     
  5. This was Fabulous! Lot and lots of flavor. I used a bit of thinly sliced zucchini and canned tomatoes (28 ounces) with roasted garlic. I like my capers whole so I didn`t chopped them, I did rinse then to remove some of the brine. Before adding the fish I seasoned it with recipe #265321. The sauce was a great! I served with fresh home made rye bread courtesy of my DS. Thanks for the healthy goodness.
     
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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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