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Bacalao di Casa di Avellino

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Margi Cintrano View Drop Down
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Joined: 03 February 2012
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: Bacalao di Casa di Avellino
    Posted: 01 March 2013 at 15:23
Los Fischetti is a well known Italian family in the traditional restaurant business with their footprints steeped in the Avellino coastal vicinity of Napoli.
 
This dish is frequently served during late February and March for the Lent observance.  
 
 
 
HERE IS THEIR LOVELY COD FISH STEW ... AND VERY SIMPLE TO PREPARE ...
 
 
BACALAO DI CASA FISHCHETTI DI AVELLINO ...
COD FISH OF THE FAMILY FISHCHETTI, OF AVELLINO, NAPOLI ... 
 
500 grams of fresh cod fish / frozen or salt cod
100 grams of potatoes
200 grams of red ripe juicy tomatoes
2 leeks diced finely
4 tblsps. Evoo Italian
white, black, rose and green peppercorns ground
salt to taste
1 large onion minced
2  garlic cloves minced
 
1) slice the cod in large slabs in equal parts and remove bones that are visual
2) if using salt cod, soak 48 hours and change chilled water just to cover 3 times
3) peel the potatoes and the dice the leek, mince onion and mince the garlic
4) Now, peel the tomatoes, and seed them; then, minced finely
5) heat the 4 tblsps of Evoo in a tiella, which is an earthenware or large casserole; and sauté the onion until almost tender; then, add the potatoes and sauté 5 mins.
6) add the tomatoes and create your Sofrito Italiano
7) Now add salt and freshly ground pepper
8) Stir with wooden spoon or spatula
9) When you have achieved a nice sofrito, add the cod fish and simmer 5 mins.
10) add the leek diced finely and adjust the salt and herbs of choice
11) simmer stirring without breaking fish 10 minutes
12) sprinkle with fresh minced parsley and serve with hot crusty bread and a glass of Italian style or Italian white wine or sparkling white wine
 
Enjoy,
Margi Cintrano.
 
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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