Cod with Parsley
This simple and healthy way to make fish is delicious when served with baked potatoes or rice.
- 2 pounds boneless salt cod filet
- 2 pounds flat-leaf parsley, trim and chopped
- 1 cup extra-virgin olive oil
1 large onion, chopped
1 garlic clove, sliced thinly
- black pepper to taste
- 2 tbs all-purpose flour
- juice of 2 lemons
Cut the cod into 6 large wedges, and soak for 24 hours in a large pot with ample water, changing the water frequently.
Heat the olive oil in a large heavy pot and cook the onion and the garlic until soft and translucent.
Add the parsley, stir to coat, and pour in two cups of water.
Cover and bring to a boil.
Lower heat and simmer for about 15 minutes, until the parsley is soft.
Place the cod over the parsley, season with pepper, and cover the pot again.
Cook over low heat for about 15 more minutes, or until the cod is fork tender.
In a small bowl, dilute the flour in 1/2 cup warm water and mix in the lemon juice.
Stir until smooth.
Add a ladle full of the pot juices to the mixture, in a slow steady stream, whisking or stirring all the while, and pour the mixture back into the pot.
Tilt the pan from side to side so that the sauce is evenly distributed, and let everything simmer together another five minutes.
Remove and serve.