Merluzzo Stufato Stewed Cod Recipes

BEEF STIFADO

Steps:

• Heat half of the butter and half of the first tablespoon of olive oil in a large skillet over medium-high heat. Brown half of the beef cubes on all sides, and place into a large saucepan. Repeat with the remaining butter, olive oil, and beef. Stir the onions and garlic into the oil remaining in the skillet, and reduce heat to medium; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the red wine, and bring to a simmer, then scrape the onions into the saucepan with the beef.
• Season the beef with salt, pepper, cinnamon, nutmeg, sugar, and orange zest. Pour in the diced tomatoes and water. Cover, and bring to a simmer over medium-high heat; then reduce heat to medium-low, and continue simmering 1 hour.
• Meanwhile, heat the remaining tablespoon of olive oil in the skillet over medium heat. Stir in the pearl onions, and cook until they are well browned, stirring frequently, about 20 minutes. After the beef has simmered for an hour, add the pearl onions, recover, and continue simmering 20 minutes.
• Remove the lid, and simmer, uncovered until the stew has reduced and slightly thickened, about 10 minutes. Remove the orange zest before serving.

MERLUZZO STUFATO (STEWED COD)

Steps:

• In a large skillet, heat the olive oil over medium heat.
• Add the onion and celery and cook until soft.
• Stir in the tomatoes, capers, bay leaf, and parsley and simmer, covered, for 3 to 4 minutes.
• Add the cod, cover, and cook over low heat for about 8 minutes, or until the fish flakes easily with a fork.
• Add salt to taste and serve.
• Variation: The fish can also be served as a sauce over spaghetti.

MERLUZZO MIMOSA

Steps:

• Preheat oven to 300 degrees F.
• Prepare the broth, mixing it in a bowl with the clam juice, onions, thinly sliced potato, saffron and the water.
• In an 8-inch oven pan, set the codfish, lightly dusted with flour. Cover with the broth and cook for 10 minutes.
• Remove it from the oven and reduce the sauce on the stovetop to the desired consistency.
• In a separate bowl, mix the smashed garlic, the olive oil, parsley, dill, and red pepper. Use it to dress the fish before serving.
• Blanch the string beans separately and compliment the dish as a topping. Garnish with chives and dill.