Cabillaud Proven9al

, This is an attractive and exceptionally tasty way of serving cod. Cabillaud Proven-gal (kah-bee-yoh proh-von-sahl) may

be accompanied simply by rice or boiled new potatoes.

2 teaspoon butter

2 fl. oz. olive oil

1 small onion, thinly sliced

1 garlic clove, chopped

1 green pepper, white pith removed, cored, seeded and thinly sliced

2 oz. canned anchovies, drained and chopped

2 oz. black olives, stoned

½ teaspoon fennel seed

8 x 4 oz. cod steaks

3 small tomatoes, thinly sliced

½ teaspoon salt

½ teaspoon black pepper 2 oz. canned tomato puree

4 fl. oz. dry red wine

Preheat the oven to fairly hot 400° F (Gas Mark 6, 200°C).

Lightly grease a large, shallow baking dish with the butter and set aside.

In a medium-sized frying-pan heat half the olive oil over moderate heat. When the oil is hot add the onion, garlic and green pepper. Cook them for 8 to

Cabillaud Provencal is an attractive dish of cod steaks with anchovies, olives and green peppers in a delicious red xuine and tomato sauce.

minutes, stirring occasionally, or until the onion is soft and translucent but not brown. Remove the pan from the heat and stir in the anchovies, olives and fennel seed.

Place four of the cod steaks in the greased dish and spread the anchovy mixture evenly over them. Top each steak with

another cod steak. Arrange the tomatoes on top. Using a pastry brush, brush the tomatoes with the remaining oil and sprinkle with the salt and pepper.

In a small bowl, combine the tomato puree with the wine. Pour the mixture over the fish.

Place the dish in the oven and bake for 30 minutes, basting twice with the liquid in the dish.

Remove the dish from the oven and serve at once.

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