Home

Cod Fish with Artichokes

This recipe is modified from a Florentine recipe shown on PBS. The Italian word for dried cod is 'baccala'. The original recipe calls for dried code soaked for 2 days. It is much easier to use fresh cod when available. I have added the capers and black olives. One may substitute fresh anchovy fillets if they are available.

Ingredients:

¾ to 1 lb Cod Fish	½ cup (125mL)of a good Chardonnay white wine
3 large Artichokes	¼ cup of red wine vinegar
½ lb sliced Portabella Mushrooms	1 can (3.5oz, 98g) pitted black olives sliced
¼ cup (65mL) chopped onion	1 to 1½oz (32g) capers (rinsed)
2 large cloves of chopped Garlic	white pepper
1 tin (6oz, 56g) Anchovy fillets	salt
Extra virgin olive oil

Preparation:

Anchovy fillets: The anchovy fillets are very salty. Open the tin, pour of the oil, pat dry with a paper towel. Put the anchovies in a small bowl with water for about 1 hour. Stir occasionally. This will remove the excess salt. (Note: If fresh anchovies are available they may be used.)

Artichokes: Use artichokes that have long stems. Remove only a small part of the stem. Peel off the outer leaves leaving the inner leaves. Cut off the tops leaving about ½ of the bulb. Cut each bulb in half and then cut the halves into halves again (four pieces each). Carefully remove more of the choke without losing any of the vegetable.

Cooking : In a frying pan add the chopped garlic and onion with ¼ cup of the olive oil. Sauté and add the artichokes, mushrooms, salt and pepper (to taste) in a covered frying pan for about 30 minutes. Constantly mix to avoid sticking.

After about 10 minutes add the Chardonnay wine and anchovy fillets.

When the artichokes are tender add the red wine vinegar, capers and black olives. Sauté for another 5 minutes. Remove from heat.

Fish: While the vegetables are being sautéed, in another frying pan lightly sauté the cod fish uncovered in extra virgin olive oil. When the cod fish begins flaking or breaking up it is done.

Combine: Mix the flaked fish and vegetables together. This dish may be served warm or at room temperature.