Fried cod with cauliflower ‘affogato’
Antonella la Macchia’s fried cod with 'affogato' cauliflower recipe makes a delicious main course, but in Italy would typically be served as part of the Italian Christmas Eve celebration, The Feast of the Seven Fishes.
Ingredients
Fried cod
- 800g of cod fillet
- 2 lemons
- 5 tbsp of semolina flour
- salt
- black pepper
Cauliflower 'affogato'
- 1kg cauliflower, sliced
- extra virgin olive oil
- 80g of black olives, chopped
- 200g of Provolone cheese , thinly sliced
- 500ml of red wine
- 2 spring onions, finely chopped
- salt
- black pepper
Method
1
To make the affogato cauliflower, spread layers of the ingredients in a medium saucepan like a lasagna. Start with a little extra virgin olive oil, then a layer of the black olives and onions, then a layer of the cauliflower, cheese and a seasoning of salt and pepper
2
Repeat this process until you have used all the ingredients, then pour over the wine, cover the with a lid and cook on a low heat for about 40 minutes. Don't stir the ingredients during the cooking, but shake the pan occasionally, adding a little water if necessary
3
Repeat this process until you have used all the ingredients, then pour over the wine, cover the with a lid and cook on a low heat for about 40 minutes. Don't stir the ingredients during the cooking, but shake the pan occasionally, adding a little water if necessary
4
To make the fried cod, cut the fish into rectangular portions and pat dry with kitchen paper
5
Coat each portion in the flour and shake off any excess. In a medium frying pan, heat the extra virgin olive oil and fry the fish for about 5 minutes on each side
6
Drain the fish on kitchen paper and sprinkle over the chopped parsley. Serve hot with the affogato cauliflower and a garnish of lemon slices
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Fried cod with cauliflower ‘affogato’
