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FROM THE kosherkooke©
City of Refuge
Publications
7101 North Mesa #235
Volume 7 Issue 8
El Paso, Texas 79912
MENORAH LIGHTS BOOKS
August 2007
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SPONSORED BY: The International
Institute for Health and Wellness, Inc, of Orem, Utah
An affiliated
institution with Rio Verde University Graduate School
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-continued
#3 Lycopene a 3 Part
Series Final installmentEasy ways to add
lycopene-Acquiring lycopene can be as simple as smearing
ketchup on a sandwich bun or sipping a cup of tomato juice,
but there are many ways to boost the antioxidant in your
diet. The related recipes offer tasty options. Some, such as
Hearty Beef and Tomato Stew and Romesco Sauce, use several
tomato products. Current research suggests 30 milligrams
daily is enough to offer lycopene's
health benefits. |
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Cooked tomatoes or processed tomato products, which are
available year round, have a greater concentration of
lycopene than raw tomatoes. Besides tomatoes, other
pink and red hued fruits contain lycopene.
Jaime Harder, M.A.,R.D. Copyright 2006
Cooking light magazine. Re-printed with permission
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Kosher
Kooking fish
Page 15 |
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Salt Cod with
Tomato
Sauce
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Salt cod cooked in tomato sauce is a culinary classic. Similar dishes
are prepared in Rome, where chopped black olives or pine nuts/raisins
are often added. In most old Italian Jewish recipes, salt cod is
simmered in tomato sauce for three hours. Add cut-up potatoes during the
last hour.
Serve with polenta or potatoes. |
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Ingredients:
1-1/2 pounds salt cod fillet
All-purpose flour for coating
Sea Salt
ground black pepper to taste
Olive oil, as needed
2 onions, chopped
3 cloves garlic, minced
1 cup dry white wine
4 olive oil-packed
anchovy fillets
3 tablespoons chopped fresh
flat leaf parsley
Grated zest of 1 or 2 lemons |
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Instructions:
Soak the salt cod in water for 2 days, changing the water at least 3
times. Drain salt cod and break it into 2-inch pieces, removing any
errant bones or discolored or tough parts. Spread the flour on a plate
and season with salt and pepper. Dip the cod pieces in the seasoned
flour, coating evenly. Pour olive oil to a depth of 1-1/2 inches in a
large, deep frying pan and place over medium-hi heat. When the oil is
hot, in batches, fry the salt cod pieces, turning once, until golden on
both sides. 4-5 minutes total. Drain on paper towels and set aside.
In another pan, sauté a battuto of onions and garlic over medium-high
heat in 2 tablespoons olive oil until soft and pale gold, about 8
minutes. Add the white wine and let it bubble up. Then add the
anchovies, the tomato sauce, and the cod and simmer until the cod is
almost completely cooked and tender, about 15 minutes. Add the parsley
and lemon zest and simmer for 5 minutes longer to blend the flavors.
Transfer to a warmed serving platter and serve hot.
Serves 4.
Recipe courtesy of Simply Seafood |
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Note: see our website at:
www.kosherkooking.com
for all the latest news and views regarding the recipes enclosed
in the series.
Or email us at: KosherKooking
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