COD STEW
Made with Polpa
Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
1h 20 min (COOK TIME: 1h 10 min / PREP TIME: 10 min)
Easy
Ingredients
-
800
gr
cod
(cut into a large cubes)
-
400
gr
Polpa Mutti
-
2
tablespoon
chopped rosemary
-
1
white onion
(chopped)
-
4
bay leaf
-
5
dl
fish stock
-
100
gr
leek cut into small rings
-
1
tablespoon
chopped thyme
-
4
tablespoon
extra virgin olive oil
-
50
gr
pitted black olives cut into rings
-
2-3
potatoes
(200gr)
-
200
gr
frozen peas
-
2
dl
white wine
-
salt and pepper
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COD STEW: Method
- In a fry-pan, brown oil and onion with cod for few minutes. Wet it with a white wine and let it evaporate.
- Cut potatoes into small cubes. Add olives, leek, bay leaf, thyme, potatoes, and fish stock. Boil for 10 minutes.
- Add Mutti Polpa, peas and black olives, seasoning with salt and pepper then cook on very low fire for 1 hours.
- Then serve with a fresh rosemary, and grilled bread. Or crumble the cod with a fork and use this recipe, as a sauce for pasta.
