์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Peix Salat Monรฉgasque
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.
๐ง ์ฌ๋ฃ
- 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)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 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.
๐ก ์ ๋ฌธ๊ฐ ํ: This dish is excellent served with crusty bread for dipping.
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe soaking time for the salt cod is crucial; adjust based on the thickness of the pieces.
- โDon't overcook the cod, as it can become dry.
- โFor a richer flavor, you can add a pinch of red pepper flakes to the sauce.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add some capers along with the olives.
- Serve over boiled potatoes or polenta.