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Peix Salat Monégasque
A traditional Monegasque dish featuring salt cod, rehydrated and then stewed with tomatoes, onions, garlic, and herbs. It's a flavorful and rustic preparation showcasing the Mediterranean influence.
🧂 Ingredientes
- 600 g Salt cod (bacalhau)
- 4 tbsp Olive oil
- 2 medium Onions(thinly sliced)
- 4 cloves Garlic(minced)
- 400 g Canned crushed tomatoes
- 100 ml White wine(dry)
- 1 large Bay leaf
- 2 tbsp Fresh parsley(chopped)
- 50 g Black olives(pitted, optional)
- to taste Salt
- to taste Black pepper(freshly ground)
👨🍳 Instrucciones
- 1
Soak the salt cod in cold water for at least 24 hours, changing the water 2-3 times. This process removes excess salt.
- 2
Drain the cod, rinse it, and pat it dry. Remove any skin and bones, then cut the fish into large chunks.
- 3
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the sliced onions and cook until softened and translucent, about 8-10 minutes.
- 4
Add the minced garlic and cook for another minute until fragrant.
- 5
Pour in the white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
- 6
Add the crushed tomatoes, bay leaf, and half of the chopped parsley. Season with salt and pepper, keeping in mind the cod is already salty.
- 7
Gently place the cod chunks into the tomato sauce. Add the olives, if using. Bring to a gentle simmer, then cover and cook for 20-25 minutes, or until the cod is cooked through and flakes easily.
- 8
Remove the bay leaf. Garnish with the remaining fresh parsley and serve hot.
💡 Consejos de Profesional: This dish is excellent served with crusty bread for dipping.
💡 Consejos de Profesional
- ✓The soaking time for the salt cod is crucial; adjust based on the thickness of the pieces.
- ✓Don't overcook the cod, as it can become dry.
- ✓For a richer flavor, you can add a pinch of red pepper flakes to the sauce.
✨ Ideas de "Twist"
Inspiración para tu propia versión de esta receta
- Add some capers along with the olives.
- Serve over boiled potatoes or polenta.