Cod in red

Taken from: 'Il ricettario del Friuli Venezia Giulia'

Region: Friuli-Venezia Giulia

Difficulty: Easy

Doses: for 4 people

Ingredients

600 g of cod,

500 g of tomato pulp,

1 onion,

3 cloves of garlic,

1 glass of white wine,

1 sprig of parsley,

some anchovies,

400 g of potatoes,

oil.

Introduction

Almost every Italian region has its own recipe for preserved cod. Its great diffusion is probably due to the Council of Trent which imposed the meager lunch every Wednesday, Friday and many other days commanded. For those who lived far from the coast the cod solved the problem of compliance with these rules.

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