Quick  and easy Creamy salmon piccata

Ingredients

• 4 6 oz salmon fillets
• 1/4 cup flour
• Salt and pepper to taste
• 2 tablespoons each butter and olive oil
• 1 cup chopped spinach
• zest and juice  from two lemons
• 1 cup heavy whipping cream
• 1/2 cup chicken stock
• 1/2 cup white wine
• 2 Tbs. chopped garlic
• 1/2 cup chopped onion
• 1/2 cup capers
• 1/2 cup chopped sun dried tomatoes
• 4 Tbs.  chopped Italian parsley,
• Instruction
• Salt and pepper fish
• coat with flour
• Heat oil and butter  add onion and garlic saute until opaque
• Add salmon brown on both sides remove from skillet
• Add heavy whipping cream, wine, chicken stock, lemon juice and rind
• Simmer until thickens about 10 minutes
• Add  spinach, capers and sun dried tomatoes cook 5 minutes longer
• Return fish to pan Simmer 5 minutes more. Add the parsley. Enjoy!!!!!

Creamy marry me salmon fettuccine

I love a pasta dish that feels a little fancy but comes together with simple ingredients and minimal prep and cook time. This creamy marry me salmon fettuccine is exactly that. It’s creamy and delicious uses simple ingredients, and it takes minimal prep.

No need to sear anything or fuss with extra steps. This is an easy dinner that feels fancy enough for Saturday night dinner with friends. The sauce is rich but still feels light thanks to the burst of cherry tomatoes and lemon. The salmon gently cooks right in the sauce, keeping it juicy, and the fettuccine soaks it all up perfectly.

Things to know and variations about this this creamy marry me salmon fettuccine recipe

No searing is needed. The salmon poaches in the creamy-tomato garlic sauce, which keeps it tender and flavorful.

Pasta water is liquid gold in this recipe. Although the recipe calls for 1 cup of reserved pasta water , always save more than you need. The addition of pasta water helps loosen the sauce and leaves a beautiful glossy finish to this pasta dish

It comes together in 30 minutes , perfect for busy nights when you want a homemade meal without a lot of prep or clean -up.

VARIATIONS:   Instead of salmon try this recipe with shrimp or scallops for a seafood twist

Swapping the pasta is almost always an option. Try it with linguine, tagliatelle or even rigatoni or penne.

You can make it spicy by sauteing a pinch of red pepper flakes with the garlic and shallots.

If you love easy and  delicious recipes, this creamy marry me salmon fettuccini  is one of those recipes you will want to come back to often. If you give it a try , I would love to hear how it turned out -leave me a comment below or tag me on Instagram, I love to see your creations. And if you are a salmon lover try  these easy salmon recipes Quick and easy salmon piccata or easy sheet pan salmon dinner or Tuscan salmon for two.

Ingredients

• 8 oz. fettuccini
• 1 lb. salmon skinless fillet cut into medium chunks
• 2 Tbsp. olive oil
• 1 Tbsp. minced garlic
• 2 Tbsp. minced shallots
• 2 cups cherry tomatoes
• 3 cups chopped spinach
• 1/2 cup white wine
• 1 cup heavy cream
• zest and juice from one lemon
• 1 cup pasta water
• 1 Tbsp. butter
• 1/2 cup grated parmesan
• salt and pepper to taste

Instructions

1. In a large pot  of salted water cook the pasta el dente reserving 2 cups of pasta water before draining. While the pasta cooks make the creamy salmon sauce
2. In  a large skillet add the 2 tbsp. of olive oil over medium heat cook the shallots and garlic until soft and translucent.
3. Add the tomatoes and cook until blistered.
4. Add the wine, wait until fully absorbed, then add in the cream, parmesan cheese , reserved pasta water, lemon zest and juice. Simmer until sauce thickens about 5-7 minutes.
5. Add the spinach, butter and raw salmon chunks to the sauce.  cook 5-6 minutes or until the salmon is cooked through but still juicy.
6. Toss in the hot cooked fettuccini.  ENJOY!!!!

Air fryer salmon Skewer Italian Spiedini

This air fryer salmon skewer Italian spiedini recipe uses simple ingredients you probably already have at home. Salmon is so versatile, it can be cooked in so many different ways. No air fryer? No problem, these salmon spiedini can be baked , grilled or pan-fried. And the best part is they can be on your table in minutes.

This recipe is one of those recipes that will impress family and friends. They will think it took hours to prepare , it looks and tastes special without being complicated. The salmon is tender and juicy, lightly crispy and the compound butter adds a restaurant quality touch. I love how easy it is to make for a weeknight dinner, and yet fancy enough for Saturday night dinners with friends.

 Things to know about Air fryer salmon Skewer Italian Spiedini

For air frying or grilling salmon , you want to choose a firm and slightly fattier salmon so it holds up and won’t dry out. I used high-quality Atlantic salmon because it’s flavorful and readily available. Other great options would be coho , Sockeye or king salmon.

To keep the salmon moist during cooking, pack the salmon tightly onto the skewers, to help the pieces from drying out and ensure every bite stays tender and flavorful.

Cutting the salmon into the same size dice helps the salmon cook evenly, so you don’t end up with some pieces overdone while others are undercooked. Serve them with my creamy lemon parmesan zucchini orzo and my Italian sauteed swiss chard for a complete restaurant quality meal everyone will love. ENJOY!!!

Ingredients

• 1 1/2 lbs. skinless salmon cut into medium size dice
• 2 Tbsp. olive oil
• juice and zest from 1 lemon
• 2 gloves minced garlic
• 2Tbsp. chopped Italian parsley
• 1 cup breadcrumbs
• 1/2 cup grated parmesan
• FOR THE PARMESAN COMPOUND BUTTER
• 1/2 stick soft butter
• 1/3 cup grated parmesan
• 1 Tbsp. chopped Italian parsley
• 1 teaspoon garlic + onion powder

Instructions

1. MAKE THE COMPOUND BUTTER: In a bowl combine the butter, parmesan, parsley, garlic and onion powder. Refrigerate until ready to use
2. PREPARE THE SALMON: In a bowl combine the cubed salmon, olive oil, parmesan, breadcrumbs, parsley, lemon juice, zest, garlic, salt and pepper to taste. Marinate for 30 minutes.
3. ASSEMBLE THE SPIEDINI: thread the salmon cubes tightly onto 8 inch metal or wooden skewers. If using wood skewers soak them in water before using.
4. COOK THE SPIEDINI: Preheat your air fryer to 400 degrees cook the salmon spiedini for 6 -8 minutes. Baste  with the compound butter the last 2 minutes Remove from the air fryer and brush again with the butter,. ENJOY!!!!

Italian dover sole in lemon wine sauce

This Italian dover sole in lemon wine sauce is a perfect choice if your craving a simple yet elegant seafood dish. This classic preparation, known as “Sogliola alla Mugnaia,” is a light and flavorful recipe that highlights the delicate taste of fresh dover sole. With its buttery lemon wine sauce and a hint of fresh parsley, it’s a restaurant-quality meal that you can easily recreate at home

A take on the French classic Sole Meunière the Italian version often adds a splash of white wine to the sauce, enhancing the brightness of the lemon. It’s traditionally served with a side of sautéed spinach, roasted potatoes, or a fresh green salad.

The dish is a wonderful representation of Italian coastal cuisine, where fresh fish is often the star of the table. The sauce, made from white wine, lemon juice, and butter, strikes a beautiful balance between richness and brightness. The gentle sear on the sole adds a slight crispness while keeping the fish tender and flaky. Pair it with a glass of chilled white wine, and you’ll feel like you’re dining at a seaside trattoria.

Why you’ll love this Italian dover sole in lemon wine sauce

• Quick and Easy:  ready in under 30 minutes, making this dish  perfect for weeknights or special occasions.
• Elegant Flavor: The combination of white wine, lemon, and butter creates a sauce that complements the mild sole beautifully.
• Healthy and Light: Sole is a lean, low-calorie fish that pairs wonderfully with the bright flavors of the sauce.
• Minimal Ingredients: You only need a handful of fresh, simple ingredients to bring this dish to life.

   This Italian sole in lemon wine sauce  is a dish that brings the flavors of the sea straight to your table. The balance of citrus, wine, and butter creates a light yet indulgent experience that’s sure to impress. Whether you’re cooking for family, friends, or a romantic dinner for two, this meal will leave everyone wanting seconds. If you like fish  try my pan- seared Tomato cod 

  Have you ever tried  Italian dover sole in lemon wine sauce or a similar recipe? I’d love to hear about your experience! Let me know in the comments below and don’t forget to tag me if you recreate this Italian classic. Buon Appetito!

Ingredients

• 4 thin dover sole fillets about 1 1/2 lbs.
• 1 cup flour for coating
• 4 Tbsp. butter
• 2 Tbsp. olive oil
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• the juice from 2  lemons
• 3 Tbsp.  chopped Italian parsley
• lemon slices for serving

Instructions

1. Rinse the dover sole fillets and pat dry with paper towels. Season both sides of the fish with salt and pepper to taste
2. Place the flour on a plate and lightly coat each fillet shaking off excess.
3. In a large skillet, heat 2 Tbsp. of butter and the olive oil over medium high heat.
4. Once the butter is melted and foamy, add the fillets. Cook for 3-4 minutes on one side until golden brown, then carefully flip and cook for another 2-3 minutes.
5. Remove the fish from the pan and set aside on a warm plate.
6. MAKE THE SAUCE: Add the wine to the same pan, scraping up any browned bites from the bottom of the pan. Let it simmer for 2-3 minutes until slightly reduced. Stir in the chicken stock and continue cooking for another 3-4 minutes.
7. Add the remaining butter and lemon juice to the skillet whisking until the sauce is glossy.
8. Return the fish to the skillet just to heat through, spooning the sauce over the fillets.
9. Sprinkle with the Italian parsley. Serve with lemon slices. ENJOY!!!

Quick and easy Salmon piccata

If your looking for a quick and easy salmon recipe that delivers restaurant- quality flavor, this salmon piccata is the perfect choice. In less than 30 minutes, you can have a bright, buttery and lemony dish that’s full of classic Italian flavors. With its simple ingredients- fresh salmon fillets, zesty lemon, briny capers , and a silky white wine sauce- this one-pan salmon piccata is a dinner dream. Plus, it’s naturally low – carb, packed with omega-3s . and incredibly delicious.

Whether you’re a fan of traditional  chicken piccata or just love seafood dishes with bold flavors, this pan -seared salmon recipe will become a go- to favorite. It goes beautifully with pasta, mashed potatoes and vegetables, Best of all, this easy salmon recipe requires  minimal prep and comes together quick- prefect for busy nights when you want something impressive without the fuss.

Why you will love this quick and easy salmon piccata recipe

You are going to love this easy salmon piccata recipe because it’s the perfect balance of fresh, healthy ingredients with rich buttery goodness – all made in one pan ! The tangy lemon and briny capers cut through the richness of the salmon, while the silky wine sauce brings everything together for a dish that taste like it came straight from an Italian trattoria.

Not only is this salmon piccata recipe quick and easy, it’s also healthy and versatile.  Plus, with minimal prep and easy cleanup, it’s  the ideal weeknight dinner that feels gourmet without extra effort. Whether you’re cooking for family, date night or just treating yourself, this quick and easy salmon piccata is guaranteed to be a winner!!!

Ingredients

• 1 1/2 Lb. Salmon filet
• 1/4 cup flour
• 1 Tbsp. olive oil
• 2 Tbsp. butter + 1 Tbsp.
• 1/2 cup white wine
• 1 cup chicken stock
• juice from one lemon
• 1 lemon sliced
• 1/2 cup capers
• 2 Tbsp. freshly chopped Italian parsley

Instructions

1. Start by washing the salmon pat dry . Salt and pepper to taste, Cut into 2 or 3 equal pieces depending on your preferred amount
2. Lightly coat the salmon in flour
3. In a saute pan over medium high heat in the butter and olive oil sear the salmon on all sides. Remove and set aside
4.  In the same pan add the onion and garlic and saute until soft and translucent .
5. Deglaze the pan with the wine, waiting until it is absorbed before adding the chicken stock, lemon juice, sliced lemon slices from one lemon. and capers. Simmer the sauce for 10 minutes or until it begins to thicken.  Add in an additional 1 Tbsp. of butter.
6.  Remove the lemon slices. Return the salmon back to the sauce and baste the salmon with the lemon sauce, for about 3-4 minutes or until the salmon is cooked to your preferred doneness, then add in the Italian parsley
7.  Plate pour the sauce over, serve with lemon slices. ENJOY!!!

Easy sheet pan salmon dinner

If there’s one dinner recipe that makes me feel like a chef, it’s this easy sheet pan salmon dinner. It’s quick, healthy, delicious and most importantly it’s easy to make  with minimal cleanup.

Growing up salmon wasn’t something we had often, but when I started in the restaurant industry, it became a staple. I learned how to cook it just right, how to pair it with seasonal vegetables, and how to make it the star of the plate without much effort. This recipe brings me back to those times in the kitchen, learning to balance flavors and timing while juggling dozens of orders.

Now I’m all about simplicity. This easy salmon dinner  with vegetables  is proof that you can create a restaurant-quality meal at home with just a handful of ingredients and a baking sheet.Why you will love this easy sheet pan salmon  dinner

1. Healthy: This recipe  is not only delicious it’s packed with protein, omega -3 and nutrient rich vegetables.
2. Quick and easy:  This complete salmon dinner is  perfect for busy weeknights,  but it ‘s also impressive enough for Saturday night dinners with friends. And it comes together in about 30 minutes.
3.  Customizable: Use whatever vegetables you have on hand -This easy sheet pan salmon with vegetables is the kind of meal that feels special enough for a dinner party but is simple enough for busy weeknights.
4. The combination of flaky salmon, perfectly roasted vegetables and fresh lemon is pure deliciousness.    Every time I make this dish  I’m reminded of how easy it can be to make something nourishing and delicious. It’s a little slice of restaurant- quality food right at home. Whether you’re cooking for family, friends, or just yourself , you will love this recipe. Let me know if you try this easy sheet pan salmon dinner recipe-I’d love to hear how you made it your own!!!! If you like salmon try my quick and easy lemon salmon piccata 

Ingredients

• • 1 Lb. skinless, boneless salmon filet
  • 1/2  stick butter
  • 2 teaspoon each garlic, onion and paprika divided
  • 1 Tbsp. chopped Italian parsley
  • 4 cups cleaned and trimmed broccoli florets
  • 3 peeled and thinly sliced medium potatoes
  • 2 cups cherry tomatoes sliced in half
  • 2 Tbsp. olive oil
  • 1 lemon sliced
  • salt and pepper to taste

  Instructions

  1. Preheat your oven to 400- degrees
  2. Start by preparing the vegetables  in a bowl add the prepared broccoli, potatoes and tomatoes. Drizzle with the olive oil , one teaspoon of  garlic, onion, and paprika powder salt and pepper to taste.
  3. Line a baking sheet with parchment paper lay the vegetables on top and bake in the preheated oven for 15 minutes.
  4. In the meantime  prepare the salmon, by washing and patting dry then salt and pepper to taste. Make the compound butter. by adding the remaining garlic, onion and paprika, add the chopped Italian parsley. Mix to combine.
  5. remove the vegetables from the oven lay the salmon filet on top of the precooked vegetables. Top with the compound butter add lemon slices from one lemon. Return back to the oven and bake 10-12 minutes longer or when the salmon is cooked but still flaky. If the ends of the salmon are thinner fold them under to prevent overcooking. ENJOY

Tomato piccata Alaskan cod

Bright, zesty, and full of Italian – inspired flavors, this tomato piccata Alaskan cod recipe is a showstopper that transforms weeknight meals into something special. The tender , flaky Alaskan cod is simmered in a luscious tomato and caper sauce, elevated with white wine and fresh lemon for the signature piccata tang.  Whether you’re a seafood lover or just looking to switch up your dinner routine, this dish brings a restaurant- quality experience to your table.

What makes this recipe really special is its versatility and simplicity. With just a handful of ingredients and minimal prep, you can create a meal that feels both healthy and indulgent. Serve it over angle hair pasta or alongside roasted vegetables for a complete meal that’s as delicious as it is beautiful. This tomato piccata Alaskan cod is prefect for everything from casual family meals to Saturday night dinner with friends.

Why you will love this tomato piccata Alaskan cod

1. Easy to prepare: This tomato piccata  Alaskan cod is easy to make, requiring just one pan and minimal prep. With just a handful of simple, fresh ingredients, you can create a restaurant quality dish. Prefect for busy nights or when you want an impressive meal with minimal effort.
2. Full of flavor: The combination of sweet tomatoes, tangy capers, fresh lemon juice and white wine creates a vibrant sauce that perfectly complements the mild , flaky Alaskan cod.
3. Nutritious and healthy: Made with heart – healthy Alaskan cod, this dish is high in lean protein and omega-3 fatty acids. The fresh wholesome ingredients make it a guilt- free option that taste delicious . This tomato piccata Alaskan cod is simple and delicious, It’s the prefect recipe if you want to incorporate more fish into your diet.

Ingredients

• 2 Lbs. Alaskan cod
• 1/2 cup flour
• 2 Tbsp. olive oil
• 2 Tbsp. butter
• 1/2 cup finely chopped onion
• 1 Tbsp. minced garlic
• 2 cups chopped tomatoes
• 1 cup my easy marinara sauce
• The juice from 1 lemon
• 1 cup white wine
• 1 cup chicken stock
• 1/2 cup capers
• 2 Tbsp. chopped Italian parsley for garnish.

Instructions

1. Start by salt and peppering the fish then coat with the flour shaking off access.
2. In a saute pan over medium high heat in the olive oil cook brown the cod on both sides. Remove and set aside while making the sauce.
3. In the same pan add the butter then add in the onion and garlic and cook until soft and translucent.
4. Add the tomatoes and cook until they burst. Add in the marinara sauce, white wine, lemon juice, chicken stock and capers . Simmer for 15 minutes or until sauce thickens.
5. Add the cod back to the pan and simmer just about 3-5 minutes until the fish is heated. Plate the fish pour the tomato picante sauce over it ,sprinkle with chopped Italian parsley. ENJOY!!!

Shrimp stuffed calamari steaks

When you think of calamari, your mind might go straight to fried calamari rings served with marinara sauce. But there is so much more to this versatile seafood. Today, I am sharing a recipe for shrimp stuffed calamari steaks- a dish that is as impressive as it is delicious. Perfect for special occasions or an elevated weeknight dinner. These tender calamari steaks are filled with a savory shrimp mixture and simmered in marinara sauce. Despite it’s sophisticated presentation, this recipe is surprisingly easy to make, perfect for all levels of cooks.

Here are ways to make shrimp stuffed calamari steaks easy

1. Make the shrimp stuffing up to two days ahead of time and store in an airtight container in the refrigerator. When ready to cook, simply stuff the calamari and proceed with the recipe.
2.  You can assemble the stuffed calamari steaks the day before. Roll them up , secure with toothpicks and store covered in the fridge. When it’s time to cook simmer them fresh for the best texture and flavor.
3. Make my easy marinara sauce ahead of time. In fact you should always have marinara sauce on hand it is used in so many recipes. It is one of my kitchen staples. By doing the prep work ahead of time, you can focus on the final cooking steps and enjoy the meal with minimal last-minute effort!!!!

Ingredients

• 4 calamari steaks
• 1/2 lb. large shrimp cleaned and chopped
• 2 Tbsp. olive oil
• 1/2 cup chopped onion
• 1 Tbsp. minced garlic
• 1/2 cup finely chopped celery
• 1/2 cup breadcrumbs
• 1/3 cup grated parmesan
• 1/3 cup chopped Italian parsley
• 2 cups marinara

Instructions

1. Start by pounding the calamari thin salt and pepper to taste. set aside while preparing the filling
2. In a saute pan over medium high heat in the two tablespoons of olive  saute  the onion, garlic and celery until soft and translucent. Then add the chopped shrimp and cook until the shrimp are cooked about three minutes.
3. In a bowl add the breadcrumbs, parmesan , Italian parsley and mix until well combined. Then add in the shrimp mixture and mix well.
4. Divide the filling among the four calamari steaks.
5. Roll the calamari steaks around the filling securing with toothpicks.
6. In a saute pan add the marinara sauce. Add the stuffed calamari.
7. Simmer covered for 20 minutes. ENJOY!!!!

Authentic Italian shrimp oreganata

Authentic Italian  shrimp oreganata isn’t just a recipe- it’s a cherished part of my childhood memories, especially during La Vigilia, the Italian  Christmas eve feast of the seven fishes.

Every Christmas Eve, our family would gather around a table full of seafood dishes, each prepared with love and tradition. Shrimp oreganata was always one of my favorites, a dish that represented the warmth of the season. The kitchen would be filled with the smells of garlic sizzling in olive oil. My mother would prepare the shrimp, layering them in the baking dish, while I would sprinkle the breadcrumb mixture making sure each shrimp was perfectly coated. Christmas Eve was always a special night-no meat just the bounty of the sea. Shrimp oreganata was often the first dish to disappear. it’s crispy topping and tender shrimp was irresistible to everyone at the table.

To this day , authentic Italian shrimp oreganata holds a special place in my heart and on my Christmas eve table. It’s more than a dish: It’s a connection to my roots, a reminder of those joyful  Christmas Eves, spent with family and the traditions that make the season so meaningful.

The magic of authentic Italian shrimp oreganata

The magic of shrimp oreganata lies in it’s simplicity. Plump shrimp are the star, complemented by  the crunchy breadcrumb topping and the zesty tang of lemon juice. The breadcrumbs soak up the shrimps natural juices and blend with the olive oil and butter for a savory melt-in – your dish. Traditionally served with crusty Italian bread to mop up every bite, it also pairs deliciously with pasta or a salad for a complete meal.

This authentic preparation brings the spirit of Italian cooking- fresh wholesome ingredients prepared simply. Whether you are making this for a holiday dinner or a casual weeknight meal , shrimp oreganata is a crowd- pleaser that brings a taste of Italy to your table. ENJOY!!!!

Ingredients

• 1 lb. large shrimp, (16-20) peeled and deveined, tails on
• 2 Tbsp. olive oil
• 1 Tbsp. minced garlic
• juice from one lemon
• 1 cup breadcrumbs
• 1 Tbsp. red chili flakes
• 1/2 cup grated parmesan cheese
• 1 Tbsp. dried oregano
• 2 Tbsp. chopped Italian parsley
• Lemon slices for serving

Instructions

1. per heat your oven to 400- degrees
2. Clean the shrimp Then place the shrimp in a oven proof baking dish drizzle with 2 Tbsp. of the olive oil. season with salt, pepper, half of the minced  garlic and  the lemon juice. Toss to coat evenly
3. In a bowl mix the breadcrumb, grated parmesan, oregano and red pepper flakes
4. Then in 1 Tbsp. of olive oil and 2 Tbsp. of butter over medium high heat  toast the breadcrumb mixture until golden brown.
5. Spread the breadcrumb mixture evenly over the shrimp, ensuring each shrimp is evenly coated.
6. Bake in the preheated oven for 12-15 minutes, or until the shrimp are pink and opaque .
7. Garnish with additional chopped Italian parsley and lemon slices. ENJOY!!!!

Authentic Italian baccala

Authentic Italian Baccala is the name for cod that has be cured or preserved with salt. The resulting fish is pleasantly flaky in texture with an irresistibly intense  but never fishy- flavor. In Italy , baccala is a celebrated fish and a fish for celebrations. Growing up Baccala with potatoes was always a  part of the feast of seven fishes on Christmas eve. Sometimes my mother would make it like a salad, that consisted of the prepared cod and potatoes with a simple extra virgin olive oil and freshly squeezed, either way it was delicious.  When it comes to carrying on tradition  it can often mean extra work as it takes us back to a time where ingredients were less abundant. Since the fish is preserved/dried with salt, before it is edible it needs to be soaked in water and changed frequently to reconstitute it and remove the salt.

Top tips when making authentic Italian baccala

Changing the water: Baccala has a ton of salt and nothing would be worse than rushing this process and ruining your Holiday meal. I let it go for three days changing the water every day. Trust me on this – I see plenty of baccala recipes on line you only need to soak the fish for 24 hours. In my experience that simply won’t work and you will be left with inedible overly salted pieces.

This authentic Italian baccala recipe is steeped in Italian heritage, is more than just a meal- it is a celebration of flavor and family . Whether served during festive holidays or as a comforting weeknight dinner, it’s delicate , savory taste highlights the essence of Italian cooking.
If you make this baccala please leave a comment about your experience with the recipe. I love hearing from you, and it helps others. THANKS!!!

Ingredients

• 2 lbs. dried salted baccala
• 2 Tbsp. olive oil
• 1 cup chopped onion
• 2 Tbsp. minced garlic
• 1 Tbsp. red hot pepper flakes
• 2  cups cherry tomatoes
• 1 28 oz. crushed tomatoes
• 1 cup red wine
• 4 potatoes peeled and cut in medium cubes
• 1/2 cup chopped Italian parsley

Instructions

1. Start by soaking the cod.  This step takes three days with the water being changed every day. Then remove pat dry and cut into equal size pieces
2. Then in a stock pot in the olive oil fry the fish . remove and set aside.
3. In the same pot add the red pepper flakes, onion and garlic and cook until soft and translucent .
4. Then mix  in the cherry tomatoes and the diced potatoes. coating then with the onion mixture. Now deglaze the pan with the red wine, waiting until it evaporates before adding in crushed tomatoes. Rinse out the can and add about a cup of the liquid. Cover and simmer until the potatoes are fork tender. Return the baccala back to the pot just to heat through. Add the Italian parsley, Ladle into pasta bowls, top with additional parsley. ENJOY!!!!