Wednesday, June 21, 2017

6-20-17 Spaghetti with fresh Cod in a tomato sauce

Until now, most of the seafood we heat has been shrimp, lump crabmeat, and occasional scallops. I would like to add more fish to our menu, so tonight I will see if I can come up with a pasta dish utilizing fresh Cod.  The plan is to cook the Cod in a tomato sauce with butter and fresh tarragon.  Keeping all fingers crossed.


1.     Spaghetti – Rustichella D’Abruzzo
2.     Peeled whole tomatoes – Antica Enotria 
3.     Fresh Cod fillet
4.     Achovy – 1 fillet finely chopped
5.     Olive oil
6.     Shallots
7.     Garlic
8.     Celery
9.     Fresh tarragon


Prepare the soffrito – Cook the shallots, celery, garlic, and anchovy in olive oil.  When the vegetables are soft and the anchovy cooked away, add the tomatoes, breaking them up with your hands, or in the pan with a large spoon or fork.  Add about 1 tablespoon of coarsely chopped fresh tarragon, cover, and cook at a slow simmer for about 20 minutes.  Add the fish and continue cooking until it is cooked through and begins to break apart.

When the pasta is done add it to the sauce, mix well and serve, garnished with fresh tarragon.


This was fantastic, for several reasons.  The pasta is one of the best dried pasta available, and can be purchased online at multiple outlets.

The tomatoes are also imported, and provide a wonderful loose sauce that is perfect for poaching the Cod.

And finally, the fresh tarragon added the finishing touches to a great pasta dish.  Does it sound like I’m pleased with this?

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