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.
400 g cod fillet
1 clove of garlic
4 anchovy fillets
1 tbsp capers
250 g potatoes
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.