How I Taught My Brother To Cook

Improvisational Tuscan-Provençal-Catalan Cookery (and other good stuff to eat)

La Morue en Raito

Salt cod, cut into serving sized pieces and soaked overnight. Lightly floured and fried until golden and crispy in olive oil. Served with a reduction of caramelized onion, garlic, flour, vinegar, red wine, tomatoes, olives, capers, and bay leaf. A traditional Provencale Christmas ever dinner.

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Comment by Patrick on December 28, 2009 at 6:18am
Don't forget that creamed cabbage time is approaching. Let's see who can get more inventive with it without bastardizing the original.
Comment by Patrick on December 28, 2009 at 8:08am
Leave out the capers and olives and I would probably try it. I can deal with olive oil but not olives and capers taste like kerosene to me.
Comment by John Barrows on December 28, 2009 at 8:21am
Oh, I'll bastardize the creamed cabbage!!

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