A traditional Christmas Eve dish in many Italian homes. This recipe calls for dried salted cod.
Ingredients
- 1 pound salt cod, soaked and drained*
- 2 cloves garlic, chopped
- 4 Tbs extra virgin olive oil
- 1 lemon, juiced
- 1/2 cup whole cured black olives
- 1 celery stalk, diced
- 1/2 tsp black pepper, freshly ground
- 1/8 tsp red pepper flakes
Directions
- Place pre-soaked codfish in a medium saucepan, add water to cover by 1".
- Bring the water to a boil and simmer for 3 minutes or until the fish flakes easily. Do not overcook.
- Remove the cod and drain the cod well.
- In a bowl mix the garlic, olives, celery, and black pepper, red pepper, lemon juice, and olive oil.
- Break the cod apart in medium pieces and add to the bowl.
- Toss the cod with the garlic-olive mixture.
- Refrigerate and let sit for at least one half hour before serving.
- Serve cold or at room temperature.
*--Soak the dried cod in water or milk for 24 hours in the refrigerator, draining the water and replace with fresh cold water several times. Drain the cod, rinse it, and drain it well.
Paula Recommends
Cod: A Biography of the Fish That Changed the World, by Mark Kurlansky
Who knew that one fish could shape history? Who would have thought that a book that deals with dried cod would be succulent and interesting? Well, not me. This book is a revelation. Kurlansky traces the impact and import of the cod on culture and economics. It was cod fishing, which was easily preserved and transported, that allowed the Eastern coast of North America to grow and prosper. A great book for the history buff, food lover, economist, and almost anyone else interested in good writing.
