Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 1/4 pounds boned salt cod in one piece

  3. 5 tablespoons olive oil

  4. 1/2 cup chopped onions

  5. 2 garlic cloves -- minced

  6. 1 2/3 cups dry red wine

  7. 2/3 cup orange juice

  8. 1 2/3 cups chopped tomatoes

  9. 1 teaspoon dried rosemary -- crumbled

  10. 1/2 teaspoon dried thyme -- crumbled

  11. 1/4 teaspoon fennel seeds -- crushed

  12. 1/4 cup oil-cured black olives -- pitted

  13. 2 tablespoons capers -- rinsed, drained

  14. 1/4 cup all-purpose flour

  15. 3 tablespoons chopped parsley

  16. 3 tablespoons walnut halves

Instructions Jump to Ingredients ↑

  1. Place the cod in a bowl with cold water to cover and refrigerate for 2 days, changing the water twice a day. Drain well. Cut into 4 pieces and set aside. In a large skillet or Dutch oven, heat 2 tablespoons of the oil over low heat. Add the onion and cook about 10 minutes, stirring occasionally, or until very soft. Add the garlic and cook 3 minutes. Add the wine and orange juice, increase the heat to high, and cook about 5 minutes, or until reduced by one-third. Stir in the tomatoes, rosemary, thyme, fennel, olives, and capers. reduce the heat and simmer 10 minutes, or until the sauce is glossy and slightly thickened.

  2. Meanwhile, in a large skillet, heat the remaining 3 tablespoons oil over medium-high heat. Dredge the fish in the flour until well coated and shake off the excess. Sauté the fish about 3 minutes per side, or until golden brown. With a slotted spatula, transfer the cod to the simmering sauce. Cook, covered, over medium-low heat, turning the fish once, 20 minutes, or until the cod is tender. Meanwhile, in a food processor or blender, combine the parsley and walnuts, and process until fine. Stir the parsley mixture into the simmering sauce and cook 1 minute. Comments: The traditional Christmas Eve main course all through Provence, this dish has a deep, full flavor. Don't wait for Christmas time: This is good year-round. The secret to sweet, succulent salt cod is to allow plenty of soaking time, at least two days, and to change the water twice a day. Serve with boiled potatoes and a salad


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