Tonight, Cheryl and I cooked a couple of great seafood dishes that I found in La Cucina Italiana magazine. The magazine is a recent subscription gift from our good friends Larry and Michelle who live in Packerland U.S.A. Fon Du Lac, WI. We put the magazine to test tonight with an appetizer of stuffed clams with pancetta. This recipe is courteous of the great Italian chef Marc Vetri whose restaurants are located in Philadelphia!
I must say these were amazing and very easy to make! We used cherry stone clams we purchased from Burhop's Seafood in Wilmette.
Next we made our main course from also from the magazine. This dish was merluzzo su cipolle caramellate e pomodoro aka cod with tomato and caramelized onions. OMG! This was out of this world good! Cod also purchased from Burhop's. There was no reference as to where the recipe was from. If anyone would like either of these recipes let me know.
Happy cooking this weekend to all! Ciao!
Looks and sounds amazing!
ReplyDeleteWow -- both sound amazing but I'd particularly love to get the cod recipe (my husband and son aren't clam fans like me). We live in the Boston area so there's a lot of good, fresh fish available and I'm always looking for new ways to cook cod~~~ I'll send you my email address in an FB message; thanks!
ReplyDeleteJenny and all here is the recipe for the cod.
Deletecod with tomato and caramelized red onion
merluzzo su cipolle caramellate e pomodoro
TOTAL TIME: 60 minutes
MAKES: 4 servings
Simply cooked cod becomes something special with the addition of flavorful tomato sauce and caramelized onions.
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Ingredients
4 (6- to 8-ounce) pieces cod, scrod, halibut or hake fillets (about 1-inch thick)
7 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh rosemary plus 4 small sprigs for garnish
1 pound red onions, cut into 1/4-inch-thick wedges
1 bay leaf
1 tablespoon sugar
Fine sea salt
1 1/4 pounds tomatoes
Freshly ground black pepper
Instructions
On a large plate, drizzle fish with 1 tablespoon oil and sprinkle with chopped rosemary; gently turn fillets to coat both sides, then cover with plastic wrap and refrigerate.
In a 12-inch nonstick skillet, heat 3 tablespoons oil over medium heat until hot but not smoking; add onions, bay leaf, sugar and 1/2 teaspoon salt. Reduce heat to medium-low and cook, stirring occasionally, until onion is sweet and tender, about 25 minutes. Meanwhile, bring a medium saucepan of salted water to a boil.
Add tomatoes to the boiling water and cook 30 seconds. Using a slotted spoon, transfer tomatoes to a bowl, then peel, seed and cut lengthwise into 1/2-inch-wide strips. In a small bowl, toss tomato pieces with 1 tablespoon oil and generous pinch salt; set aside.
Divide onions among 4 serving plates. Wash and dry skillet. In cleaned skillet, heat remaining 2 tablespoons oil over medium-high heat until shimmering. Season fish with salt and pepper; add to pan and cook 4 minutes. Turn over and continue cooking until opaque and just cooked through, about 3 minutes more. Arrange fish and tomatoes over onions. Garnish with rosemary sprigs.
- See more at: http://lacucinaitalianamagazine.com/recipe/cod-with-tomato-and-caramelized-red-onion#sthash.ip6OkexC.dpuf