Cod with Pine Nuts

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A stunning dish which can be prepared with any season fish of choice. Cod or Bacalao is one of the most common catches and pairs well with un-countable ingredients.

Here is a lovely August 2022 recipe:

1 slab of codfish per person
1 / 2 tsp. crushed dried horn shaped cayenne chili peppers (guindillas sold in all Latin American Grocers and large supermkts.)
2 tblsps of Evoo
1 or 2 shallots sliced finely (can sub leek or onion of choice )
2 large garlic cloves minced 
1 / 2 cup  brine cured green olives quartered lenghtwise (can use pitted if you desire)
3 tablespoons of Pine nuts toasted  (can sub almonds )
1 /2 cup of chopped fresh parsley
1 / 3 cup of dry white wine of choice 

1)  Sprinkle the fish with 1 / 2 tsp. of cayenne, salt and freshly ground black pepper to taste.
2)  Heat 1 tsp. of Evoo in a large skillet over medium high heat.
3) Add the fish slab(s) and cook until opaque in center at 4 minutes per side.  Transfer to a platter and cover.
4) Add 1 tablesp. of Evoo and the shallots to skillet and sauté over medium heat until golden.
Sauté 3 - 4 minutes at tops.
5)  Add 1/8 tsp of crushed chili pepper horn and the garlic and the olives.  Sauté 1 minute. 
6)  Then add the pine nuts and the parsley and the wine. Boil until most of the liquid is gone, 30 seconds. 
7)  Season to taste with salt and pepper. 
8)  SPOON OVER THE COD FISH.

***  I have also added cherry tomatoes sliced and de-seeded and it was delicious.

Serve with a glass or two of white wine. 
Enjoy and best wishes for a wonderful August.

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Cod with Pine Nuts Posted: 20 August 2022 at 04:51
	A stunning dish which can be prepared with any season fish of choice. Cod or Bacalao is one of the most common catches and pairs well with un-countable ingredients. Here is a lovely August 2022 recipe: 1 slab of codfish per person 1 / 2 tsp. crushed dried horn shaped cayenne chili peppers (guindillas sold in all Latin American Grocers and large supermkts.) 2 tblsps of Evoo 1 or 2 shallots sliced finely (can sub leek or onion of choice ) 2 large garlic cloves minced 1 / 2 cup brine cured green olives quartered lenghtwise (can use pitted if you desire) 3 tablespoons of Pine nuts toasted (can sub almonds ) 1 /2 cup of chopped fresh parsley 1 / 3 cup of dry white wine of choice 1) Sprinkle the fish with 1 / 2 tsp. of cayenne, salt and freshly ground black pepper to taste. 2) Heat 1 tsp. of Evoo in a large skillet over medium high heat. 3) Add the fish slab(s) and cook until opaque in center at 4 minutes per side. Transfer to a platter and cover. 4) Add 1 tablesp. of Evoo and the shallots to skillet and sauté over medium heat until golden. Sauté 3 - 4 minutes at tops. 5) Add 1/8 tsp of crushed chili pepper horn and the garlic and the olives. Sauté 1 minute. 6) Then add the pine nuts and the parsley and the wine. Boil until most of the liquid is gone, 30 seconds. 7) Season to taste with salt and pepper. 8) SPOON OVER THE COD FISH. *** I have also added cherry tomatoes sliced and de-seeded and it was delicious. Serve with a glass or two of white wine. Enjoy and best wishes for a wonderful August.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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