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RECIPE OF THE WEEK
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Codfish with Tomato-Onion Stew
4 6-7 ounce codfish fillets
2 medium yellow onions peeled and sliced
2 cloves garlic peeled and thinly sliced
3 cups canned chopped tomatoes
1 Tbs chopped fresh thyme
salt and pepper to taste
4 thick slices country bread
Preheat oven to 375 degrees. Slice the onion, thinly slice the garlic and chop the fresh thyme. Place the codfish in an ovensafe baking dish. Season with salt, pepper and olive oil. Add approximately 1 cup white wine. Place the fish into oven for approximately 8-10 minutes. Meanwhile, using olive oil in a medium hot pan, saute both sides of a slice of country bread. Remove the bread and add the sliced onions, the garlic and the fresh thyme. When the onions are translucent, add an equal amount of chopped tomatoes. When the fish is done, use a spatula to plate your codfish on top of the crostini. Add the codfish cooking liquid to the tomato-onion stew. To finish, spoon the stew on top of the fish.
Serves 4
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