Capilotade

Name: Capilotade
Yield: For 6 People
Cuisine: France
Ingredients: 3 tablespoons olive oil; 2 pounds dried cod; ½ cup sweet red vermouth or Vin Cuit or good red wine; 1 tablespoon unbleached flour; 2 garlic cloves, peeled and crushed; 2 large onions, chopped; salt (optional); ½ cup chopped cornichons (see Gherkins) or ¼ cup capers; ½ cup chopped cornichons (see Gherkins) or ¼ cup capers; ½ cup sweet red vermouth or Vin Cuit or good red wine; freshly ground black pepper; ¼ cup chopped Italian parsley

Dried Cod Stewed in a Sweet Vermouth and Tomato Sauce

Preparation info

For
6
People

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

This is another dish traditionally served on Christmas Eve. Like the brandade and estockaficada, this should be served with a strong green salad (dandelion, arugula, watercress, or endive). Not the least of the joys of this dish is that it takes about 10 minutes to prepare.

Ingredients

2 pounds dried cod
3 tablespoons olive oil
2 large

Europe
France
Dinner
Pescatarian
Mediterranean
Christmas

Method

Soak the cod in a large bowl of water or in the sink for several hours or, if it is hard as wood, overnight (follow directions on the package). Change the water three or four times. Taste a piece to be sure it is not too salty; if it is, soak the fish for another hour or so. Drain and chop the cod into large pieces.

Heat 2 tablespoons of the olive oil in a large frying pan. Fry the piec