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- Cod Stew with Olive and Capers
- (Spezzatino di Merluzzo con Olive e Capperi)
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Ingredients:
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- 1 lb and 5 oz (600 grams) cod fillets, coarsely chopped
- 1 tablespoon capers, drained, rinsed and chopped
3 and 1/2 oz (100 grams) green olives, stoned and chopped
- 4 zucchini, thinly sliced
- 1 celery stick, chopped
7 fl oz (200 ml) tomato passata
- Plain flour, for dusting
6 tablespoons extra virgin olive oil
1 onion, chopped
Salt and pepper
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- Directions:
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- Lightly dust the zucchini with flour, shaking off the excess.
Heat half the olive oil in a frying pan.
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- Add the zucchini slices, in batches, and cook until they are golden brown on both sides.
Remove with a slotted spoon and drain on kitchen paper.
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- Sprinkle with salt and keep warm.
Heat the remaining olive oil in a pan.
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- Add the onion and celery and cook over a low heat, stirring I occasionally, for about 5 minutes.
Add the passata, capers and olives and simmer for about 10 minutes.
Increase the heat to high.
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- Add the cod and cook for a few more minutes.
Season with salt and pepper.
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- Add the zucchini, lower the heat, cover and simmer for about 30 minutes. Serves 4.
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