Cod recipe from Trieste
Merluzzo alla triestina
The people along the coast of Friuli-Venezia Giulia are fond of fresh and salted white fish. This has led to the development of a wide range of recipes for the preparation of all sorts of cod, baccala, stockfish, haddock, hake, pollock, etc .
The merluzzo alla triestina is one of my favourite Italian cod recipes. It is so very elegant and tasty. And yet extremely easy to prepare.
Basically, all you have to do is to cut up the cod fillet. Give the fish a quick fry. Mix in the other ingredients. And let it all stew for 15 minutes before serving.
Ingredients
400 g cod fillet
1 onion
1 clove of garlic
4 anchovy fillets
1 tbsp capers
Fresh parsley
250 g potatoes
1 squash
Olive oil
Preparation
Peel and chop onion and garlic and fry it over medium heat till soft and glasslike
Cube the cod fillet and fry it lightly with the onions and some chopped parsley
Remove the pieces of fish after 2-3 minutes and add chopped anchovies, capers and a little water instead
Wash and grate potatoes and squash and mix them with the other ingredients along with more water
Cook for a couple of minutes before the pieces of cod are returned to the casserole
Cook the dish for another 12-15 minutes before serving.
This cod recipe from Trieste is prepared with potatoes, zucchini, capers and anchovies.
Thanks for this cod recipe from Trieste, Northern Italy, with potatoes, squash, capers and anchovies! A lot of anchovies here, where I live, in Sicily, Southern Italy!
Yes, and you can buy a kilo for a few Euro.
Very familiar with this dish as I’m from Trieste. They also like their baccala in those parts. Love that too!
What a relief. It’s always hard for a foreigner to pass the genuine Italian recipe test:)
My wife made this last night. She bought two pounds of cod and basically doubled the recipe so we can get two meals. She was confused about a few items that had no measurements listed. Not ever having this dish before we both loved it!
Thanks for reminding me of this recipe. It is really good, and it’s about time we had it again. Not listing measurements for eg. herbs is a bad habit I’ve adopted from the Italians. It means you have to taste your way through, until you find the the perfect combination of flavours.