Florentine-Style Cod with Tomatoes with spinach
Florentine-Style Cod with Tomatoes with spinach. Book: https://www.gutenberg.org/ebooks/59047 Quantities and instructions were newly written for home cooking; this is not a historical transcription.…
- 650 g cod fillet
- 30 ml olive oil
- 350 g tomatoes
- 8 g garlic
- 15 g parsley
- 20 g wheat flour
- 3 g salt
- 1 g black pepper
- 200 ml water
- 100 g fresh spinach
- Wash spinach, drain and chop. Remove visible fish bones and cut fish into four portions. Pat dry and coat lightly with flour.
- Heat half the oil in a pan and cook fish for 2 minutes per side; transfer to a clean plate.
- Heat the remaining oil and garlic for 30 seconds. Add diced tomatoes, all variation vegetables, water, salt and pepper; cover and simmer 12–15 minutes until tender.
- Return fish and simmer for 5–8 minutes until the thickest part reaches 63 °C. Add parsley and serve four portions. This modern adaptation uses fresh cod, rather than dried salted cod. Cool leftovers rapidly in shallow containers and refrigerate at 4 °C within 2 hours.
- Photo: Gerda Arendt — Wikimedia Commons, CC0. Source: https://commons.wikimedia.org/wiki/File:Bacalao,_Madrid.jpg Licence: http://creativecommons.org/publicdomain/zero/1.0/deed.en Resized and converted to JPEG; no crop. Cod with rice, potato, broccoli, tomatoes and saffron sauce; this formula uses tomato sauce and excludes the pictured rice and saffron.
Original modern halal adaptation and ingredient variation inspired by Pellegrino Artusi, La scienza in cucina e l'arte di mangiar bene, dish family: Florentine-Style Cod with Tomatoes.