Morue a 1’Americaine

Salt cod is a relatively exotic delicacy in the English-speaking world, but around the Mediterranean it is consumed with great relish. The recipe belozo for Morue a r Americaine (maw-roo ah lah-mair-ce-kchn) is easy to prepare – and makes deliciously different dinner dish. Serve with mixed green salad and a well-chilled Pouilly Eume or white Burgundy wine.

10 oz. long-grain rice, washed, soaked in cold water for

30 minutes and drained

1 pint water

V, teaspoons salt

2 lb. salt cod, soaked in cold water for

24 hours

3 tablespoons olive oil

1 large onion, finely chopped

1 garlic clove, crushed

5 oz. canned tomato puree

½ teaspoon freshly ground black pepper

8 fl. oz. dry white wine

2 fl. oz. brandy

1 oz. butter is deliciously different fish and rice

Put the rice in a medium-sized saucepan. Pour over the water and add

1 teaspoon of the salt. Place the pan over moderate heat and bring the water to the boil. Cover the pan, reduce the heat to very low and simmer the rice for 15 minutes, or until all the liquid has been absorbed and the rice is tender. Remove the pan from the heat and set aside.

Drain the salt cod and dry it on kitchen paper towels. Skin the cod and chop into 1-J-inch pieces. Set aside.

In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the onion and garlic and cook, stirring occasionally, for 5 to 7 minutes, or until the onion is soft and translucent but not brown. Stir in the tomato puree, the remaining salt and the pepper and cook, stirring occasionally, for 3 minutes. Stir in the wine and bring the mixture to the boil, stirring frequently.

Add the salt cod and brandy to the pan, stirring well to combine all the ingredients. Reduce the heat to low, cover the pan and cook, stirring and turning the salt cod from time to time, for 20 to 25 minutes, or until the fish flakes easily when tested with a fork.

Meanwhile, in a large saucepan, melt the butter over moderate heat. When the foam subsides, add the rice to the pan. Cook, stirring frequently, for 3 to 5 minutes, or until the rice is heated through and is well coated with the butter.

Remove the pan from the heat. Arrange the rice in a ring on a warmed serving platter. Remove the frying-pan from the heat and spoon the fish and sauce into the centre of the rice ring. Serve at once.

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