Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Codfish with Tomatoes and Garlic
Codfish with Tomatoes and Garlic
(Merluzzo con Pomodori e Aglio)
3 and 1/2 tbs extra virgin olive oil
2 cloves garlic, sliced as thin as possible
4 medium tomatoes
1/4 tsp dried oregano
1 and 1/2 cups fish stock
1 medium chopped onion
3/4 lb codfish fillets
1/2 cup unbleached and all purpose flour
1/2 cup chopped parsley
1 teaspoon thyme
2-3 cups wine and lemon juice marinade
Salt and pepper
Cut the codfish into two pieces along the horizontal axis. Each piece should be about 2-3 inches across and the width of the fillet.

Marinate in enough white wine, lemon juice, chopped onion, thyme to cover the fish while preparing the sauce. If desired, the fish can be marinated for 2-3 hours prior to using.

Heat 2 tablespoons of the olive oil in a 1 quart pot or saucier.

Add the garlic and allow to cook until it begins to turn slightly brown.

Add the tomatoes and oregano and cook vigorously, while stirring, for about 3 minutes.

Add the stock and turn down the heat.
Allow to simmer and reduce while preparing the fish. This should take about 20 minutes. Should the sauce become too thick while preparing the rest of the dish, add another 1/2 cup of stock.

Remove the codfish from the marinade and pat dry with paper towels.

Add the flour and salt and pepper to a one quart plastic bag.
Set aside while adding the remaining tablespoon and a half of olive oil to a fry pan just large enough to hold the fish. Turn the heat onto medium.

Immediately put the fish into the bag, shake to cover all of the sides of the fish.
Pick each piece up with a fork, and gently shake off excess flour.

Cook each piece in the olive oil over medium high heat, turning once so that each side is browned. The fish should be cooked 3-4 minutes on each side, or until a fork inserted into the thickest part comes out warm.

Place 3 tablespoons of the sauce in the center of a warmed plate and form a circle of sauce about twice the size of each piece of fish.
Put each piece of fish onto the sauce.
Spoon another two or three tablespoons of the sauce over the fish.
Garnish with the chopped parsley. Serve immediately. Serves 4.
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