Merluzzo in umido (Cod stew)


Preparation. Clean well for cod, discarding the tail and side fins. Prepare a container filled with water and soak it for 24 hours. Remember to change the water often and to drain when it is ready for preparation. Then cut into small pieces and put it temporarily aside.
Now take a saucepan and melt the butter that you have, then add two tablespoons of oil, a clove of garlic (to be removed after browning) and onion, saute it for good and add a few tablespoons of sauce tomato. Pour the pieces of cod, remove the garlic from the compound and put a copious amounts of water. Cover with a lid and cook over low heat for about 20 minutes.
Finally peel the potatoes, cut into pieces and heat in a pan with a little olive oil. Fry well and after 20 minutes add a little chopped parsley.
Heat for another 15 minutes and turn occasionally so as not to attack the whole. Then add the cod and serve the dish while still hot.
Ingredients. Olive oil, garlic, potatoes, onion, chopped parsley, butter, tomato sauce, water, salt cod.
Area of production. The entire province of Piacenza especially the coastal area along the river Po.


Back to Traditional products page