Salt Cod With Onions White Wine And Cabbage Recipes

SALT COD WITH POTATOES ONIONS AND BLACK OLIVES

Steps:

• To prepare the salt cod: Rinse the cod well and then immerse it in a container of cold water (cut into chunks, if necessary, to fit). Refrigerate, changing the soaking water 2 or 3 times, until softened (12 to 24 hours, depending on how stiff it was to begin with). Drain the cod, place it in a large saucepan with the onion and the bay leaves, and cover with cold water. Bring just to a boil, reduce the heat to very low, and cover (taste the water at this stage and, if it seems excessively salty, then drain, cover again with fresh cold water, and bring to a boil). Simmer very gently until the fish is opaque and plumped, and falls apart into heavy flakes when prodded, about 20 minutes.
• Drain, pat dry, and remove the bones and skin, if necessary. Separate into large flakes and use right away, or refrigerate for up to 2 days before continuing with the recipe.
• In a large saucepan of lightly salted boiling water, cook the potatoes whole for about 20 minutes, or until they are tender but not falling apart. Drain and, when cool enough to handle, peel and cut into 1/4 inch slices. In a large heavy skillet, heat 1/3 cup of the olive oil over medium heat. Add the onion rings and, stirring frequently, cook until they are softened and translucent but not browned, about 8 minutes. Stir in the garlic and remove from the heat.
• Preheat the oven to 275 degrees F. In a heavy saucepan, reduce the wine by half over medium high heat. Add the fish stock and again reduce by half, then add the cream and reduce by 1/3, so that you have about 2 cups liquid remaining.
• Pour this liquid into an earthenware or ceramic casserole about 8 inches in diameter with 4 inch sides. Spread half of the potatoes in the bottom of the casserole, cover them with half of the cod and half of the onions, using a slotted spoon to transfer the onions. Scatter half of the olives over the first layer. Repeat the layer with the remaining potatoes, cod, onions, and olives.
• In a small bowl, toss the cheese, bread crumbs, black pepper, and the remaining 2 tablespoons olive oil together, then distribute this mixture evenly over the casserole. Bake for 25 to 30 minutes, or until the top is golden and crisp. If desired, run the dish under a hot broiler briefly to crisp the topping even more. Scatter the parsley over the top and serve directly from the casserole.

COD WITH HERBED WHITE-WINE LEMON SAUCE

Steps:

• Combine shallot, wine, and lemon juice in a small skillet; set over high heat. Bring to a boil; simmer until liquid is reduced to 1/4 cup, about 10 minutes. Remove from heat; whisk in butter, capers, 1/4 teaspoon salt, a pinch of pepper, and 3/4 of the herbs. Set aside; keep warm.
• Heat a large skillet over medium-high heat; add 3 tablespoons sauce. Season both sides of fillets with remaining 3/4 teaspoon salt and a pinch of pepper. Arrange fillets and lemon slices in skillet; sprinkle with some herbs. Cook until fillets are golden, about 4 minutes. Turn, sprinkle with remaining herbs, and cook until fish is cooked through, about 3 minutes. Serve with lemon slices and remaining sauce.

SALT COD WITH ONIONS, WHITE WINE AND CABBAGE

Steps:

• If using salt-cod, cut into 4 pieces and reconstitute as described in the Introduction; don't drain or dry the fish when done.
• If using fresh fish (4 steaks), rinse, lightly salt, and leave in a colander for 1-2 hours.
• Preheat the oven to 350 degrees F.
• In a medium-size (at least 10-12 inch diameter) frying pan, warm up the olive oil, then add the onions to sautee for about 30 minutes; you want golden, not brown, and soft; this is a basic cebollata (see Intro).
• Keep the cebollata warm (lowest stove top setting).
• Prepare the cabbage by trimming and removing four of the largest and most perfect outside leaves; cut out the thick, stiff stem at the base of each leaf.
• Use a heavy knife to flatten the leaves and make them more pliable.
• Shred the heart of the cabbage and set it aside for now.
• Wrap each of the 4 pieces of fish in a cabbage leaf.
• Lay the wrapped fish on a baking tray, put in the oven, and bake for 20-30 minutes, "until the wrappers are as dry and brown as tobacco leaves".
• While the fish are cooking, prepare the potatoes as follows:.
• Put a medium-sized covered pan (big enough to hold the potatoes and the shredded cabbage) on the stove top and put in the potatoes.
• Add the wine and enough water to cover and cook (medium heat) for about 10 minutes.
• Remove the cover, add the shredded cabbage, and cover tightly to let the cabbage steam (turn up the heat a bit if necessary).
• Cook until the potatoes are tender, probably a total of 15-20 minutes.
• Remove the potatoes and cabbage with a slotted spoon to your serving dish.
• Add the cooking juices from the potato/cabbage pot into the cebollata in the frying pan, taste and season, then increase the heat to reduce the liquid until you have a thick rich sauce.
• Pour the sauce over the potato and cabbage base.
• Remove the fish from the oven, place them on the potato and cabbage base and open the wrappers.
• Optionally, garnish with parsley and piri piri.
• Enjoy!