| S LA CUCINA EOLIANA E SICILIANA the food of the eolian islands and sicily |
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| merluzzo all’isole
codfish islander's style ingredients 4 fresh cod filets 2 large ripe tomatoes 8 Sicilian green olives 1 tablespoon capers 2 garlic cloves 1/4 teaspoon oregano, 1/4 cup olive oil pinch of crushed chili pepper sea salt |
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| Set a small pot of water to boil and cook the tomatoes for a couple minutes, then remove and let them cool. When the tomatoes are cool enough to handle, peel away the skin, slice open, and gently squeeze out the seeds and chop them. Press the olives with the flat side of a knife and remove the pits. Rinse the capers and mash the garlic with a fork. Heat a large pan over moderate heat with the olive oil and garlic. Cook the garlic until it is lightly golden in color, then add the chopped tomatoes and simmer for several minutes. Add the cod filets and cook for five minutes, turn them, then add the olives, capers, crushed chili pepper, dried oregano and salt to taste. Simmer for another five minutes and serve. |
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