Fish in Venetian way

Name: fish in Venetian way
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 5 vine tomato; 5 el fresh parsley; 1 small onion; 3 toe garlic; 46 g anchovy fillets in canned oil; 6 el traditional olive oil; 600 g fresh cod fillet; 1 dried laurel leaves; 50 ml dry white wine

Venetian spicy anchovies and cod with tomato and white wine.

Ingredients

Kitchen Stuff

aluminium foil

Directions

Cut the tomatoes crosswise. Immerse them for 5 sec. in a pan of boiling water and rinse them under the cold tap.
Remove the skins from the tomatoes and cut them into pieces. Remove the seeds, cut the rest into cubes.
Slice the parsley. Chop the onion.
Slice the garlic and the anchovy fillets.
Heat the oil in a large pan with non-stick coating and fry the onion, garlic, anchovies and parsley for 5 minutes.
Sprinkle the cod with salt and pepper and put the fish in the pan.
Add the bay leaf. Pour in the wine and cook for 3 minutes so that the alcohol can evaporate.
Add the tomatoes and stew the fish over low heat with the lid slanted on the pan in 12 min. Just done.
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.
Serve the fish with the sauce and sprinkle with the rest of the parsley.