Salted Cod in Green Sauce
Main Dishes • World
Description
Choose thin pieces of white fish with dark skin. Soak them in cold water for 12 hours (for best results, change the water four times during this period, making sure to rinse the bottom of the container).
Ingredients
- Lightly Salted Red Fish 20 oz
- Cotton Oil 3 tablespoons
- Wheat Flour 3 tablespoons
- Olive Oil 6 tablespoons
- Onion 1 head
- Garlic 1 clove
- Parsley 3 stems
- Dry White Wine 10 fl oz
- Bay leaf 1 piece
- Chopped Sage Leaves 1 tablespoon
- Salt to taste
Step-by-Step Guide
Step 1
Remove the cod from the soaking water and drain in a colander. Then place the cod in a pot, cover completely with water, and bring to a boil. Remove the pot from the heat, cover with a lid, and let it steep. After 10 minutes, remove the fish and dry it with a towel. Do not discard the broth.
Step 2
Heat the corn oil in a deep fryer or skillet to 355°F (to check, you can use a cube of yesterday's bread: at this temperature, it should brown within 30 seconds). Dredge each piece of fish in flour and fry in batches until golden brown. Then remove the fish from the skillet with a slotted spoon, allowing excess oil to drain.
Step 3
Heat the olive oil in a skillet and add the onion. Sauté, stirring, over low heat until golden. At the same time, mash the garlic with the parsley stems, a pinch of salt, and 3–4 tablespoons of fish broth. Add 2 tablespoons of flour to the onion and continue cooking, stirring, for another couple of minutes.
Step 4
Add the garlic mixture to the skillet, pour in the wine and 500 ml of broth. Add the bay leaf and leave on the heat for another 5–8 minutes.
Step 5
Place the cod in a heatproof dish and pour the sauce over it. Cook over low heat, shaking occasionally, for 10 minutes. Sprinkle the dish with chopped parsley and serve.
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