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Kwatson242
Fish in Venetian way
Venetian spicy anchovies and cod with tomato and white wine.
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Ingredients
Directions
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Cut the tomatoes crosswise. Immerse them for 5 sec. in a pan of boiling water and rinse them under the cold tap.
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Remove the skins from the tomatoes and cut them into pieces. Remove the seeds, cut the rest into cubes.
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Slice the parsley. Chop the onion.
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Slice the garlic and the anchovy fillets.
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Heat the oil in a large pan with non-stick coating and fry the onion, garlic, anchovies and parsley for 5 minutes.
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Sprinkle the cod with salt and pepper and put the fish in the pan.
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Add the bay leaf. Pour in the wine and cook for 3 minutes so that the alcohol can evaporate.
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Add the tomatoes and stew the fish over low heat with the lid slanted on the pan in 12 min. Just done.
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Remove the fish from the pan and keep it warm on a plate under aluminum foil. Let the moisture in the pan boil over high heat.
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Serve the fish with the sauce and sprinkle with the rest of the parsley.
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Nutrition
300Calories
Sodium24% DV575mg
Fat26% DV17g
Protein62% DV31g
Carbs2% DV5g
Fiber8% DV2g
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