Costiera cod

Wonderful Maite was over generous this summer and brought me salted cod (baccala) from Spain. In august I cooked it "à la française" and did an aïoli just poached with lots of boiled vegetables and a garlic maionaise which is a perfect summer dish...

GRAND AIOLI

this time I did a "costiera cod" from Amalfi .                                                                       

beautiful spanish packaging what a treat!

INGREDIENTS
serves 8

1. four pounds of salted cod
2. two cans of chickpeas
3. two chopped medium onions
4. four garlic cloves sliced in two
5. one big spoon of dried oregano 
6. two big spoons of tomato paste
7. two pints of tomato sauce (plain)
8. a big glass of white wine (dry)
9. half a cup of small capers
10. a cup of chopped parsley
11. hot chili flakes
12. olive oil

got to desalt for 48 hours

poach the whole fillets for five minutes in boiling water then drain .

as far as the ingredients are concerned , I think one should use as much olive oil and chile flakes as one feels...

I usually use italian capers kept in salt which have to be rinsed.

this recipe does not need salt because of the cod.

Heat a big cocotte add olive oil , when it sizzles add the onion , the garlic , oregano , and chili flakes.

cook turning occasionally with a wooden spoon until the onion begins to brown.

then pour the wine in and let it boil until reduced by half.

mix in the tomato paste , tomato sauce and capers. Simmer covered about 15 minutes.

in the mean time skin and debone the cod , cut it in two inches pieces or flake it.

add the cod and the chickpeas to the cocotte.

all this can be prepared in advance , just sprinkle with parsley before serving.

I served "costiera cod" with cooked polenta topped with breadcrumbs popped ten minutes under the grill..
mmm...!