Salted cod is like sauerkraut or pea soup, whichI prepare once a year. And today it’s the turn of the salted cod. And as this February weekend is particularly like spring, I propose a cod dish with spring vegetables.
It’s time to move on with this
Salted cod with spring vegetables
Ingredients: 2 desalted cod fillets, as in this Venetian recipe, 1kg of fresh broads beans, 1 small boot of cooked violet artichokes, some spring onions, olive oil, a lemon zest, 1 teaspoon of capers preserved capers, 1/2 liter tomato sauce with Bacon, salt and pepper.
For the preparation of the beans I refer you here, in fact the recipe is mainly a matter of assembling different products.
Don’t hesitate to use frozen broad beans and/or a jar artichokes.
Let’s start by removing the skin from our cod fillets using a sharp knife. It is simple enough by sliding the knife as close to the the skin of the cod as possible, deposited on a flat surface.
Kook the cod in simmering water for 5 minutes, turn off the fire and keep the fish warm in his cooking water for about ten minutes.
Clean the spring onions by removing the outer leave.
Make them cook over low heat in a nut of butter and a bottom of water.
Once the water evaporated, add the beans and artichokes and continue cooking for an extra minute..
Keep the vegetables warm.
Tomato sauce with Bacon
I had left some tomato sauce that I had prepared for pasta this weekend, and rather than throwing it away as much use it for something else.
Ingredients: 150 of bacon or guanciale, 1 tin of crushed tomatoes (it is stil winter!), 2 onions, 2 cloves of garlic, a teaspoon of dried oregano, olive oil, salt and pepper.
Cut the guanciale into small pieces and sauté in a frying pan.
Cut the onions and sauté them in the grease of the bacon.
Add the crushed tomatoes, garlic and oregano.
Cook the sauce by adding a little water and/or olive oil for a little half an hour if necessary.
Season the sauce with salt and pepper.