‘Run Down’ Codfish Pasta
Ingredients
1 lb desalted and picked codfish
2 large white onions, chopped
1/2 lb fennel bulb, sliced
2 stalks celery, coarsely chopped
6 cloves garlic, minced
1/2 cup sun dried tomatoes, coarsely chopped.
1 cup halved cherry tomato or orange tomatoes
1 cup coconut milk
2 whipping cream
1 cups dry white wine
3 tbs fresh thyme
black pepper to taste
1/2 cup chopped tarragon
1/2 cup flat leaf parsley
1-cup scallion (green part only)
1/2 cup olive oil (divided into two)
1/2 teaspoon red pepper flakes
1/2 cup drained capers.
1 lb penne pasta
Salt to taste
Method
Using half of the olive oil, sauté onion, fennel, celery, garlic,sun dried tomatoes until translucent.
Add white wine and reduce by half.
Add coconut milk, cream and codfish then cook for fifteen (15) minutes or until reduced to saucy consistency.
Add fresh tomatoes and herbs, season with black pepper and a pinch of red pepper flakes. Use salt only if needed.
Boil pasta for eight mins, until it is al dente.
Using reserved olive oil, fry capers and red pepper flakes until crispy for 10 to 15 mins
Drain pasta and toss with sauce.
Garnish with crispy capers and scallion curls.
Very lovely with a mixed green salad dressed with mint or ortanique orange vinaigrette.
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