• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
AModoMio
  • recipes
  • essentials
  • sweets
  • garden
  • German
  • Italian
menu icon
go to homepage
  • recipes
  • essentials
  • sweets
  • garden
  • German
  • Italian
subscribe
search icon
Homepage link
  • recipes
  • essentials
  • sweets
  • garden
  • German
  • Italian
×

home » dishes

Cod au gratin with tomato-fennel vegetables

  • German
  • Italian

Cod au gratin with tomato-fennel vegetables

Fish and tomatoes are inseparable from Italian cuisine. And, surprisingly, so does cod from the far north. Of course, the simple and quickly prepared dish tastes just as good with other types of fish that have a firm fillet.

jump to recipe

Italy and fish

The Mediterranean with its fish and seafood, has long been the livelihood of many families in Italy and has shaped Italian cuisine since time immemorial. But trade and exchange with other countries influenced the menu as well: for example, Italy has been one of the biggest importers of cod from Norway for centuries. The baccalà or stoccafisso is caught in the North Atlantic and air-dried for at least three months. Stockfish is prepared in stews, in tomato sauce, as a spread, etc.

Cod au gratin with tomato-fennel vegetables

How stockfish came to Venice

Legend has it that in 1431 the Venetian merchant traveller Pietro Querini got caught in a violent storm on his ship on the Atlantic. They found shelter on one of the Lofoten Islands in Norway. During the three winter months the men spent there before returning, they ate cod every day. Eventually they filled the ship's hold with dried specimens. The cod was then successfully sold back home in the Serenissima.

Cod au gratin with tomato-fennel vegetables

The church and the cod

The brisk trade in stockfish started a good 100 years later. One indirect booster was the Council of Trent, which established 150 meatless days in the liturgical annual calendar. To ensure that the hard-working population could still feed themselves sufficiently, nutritious and affordable food was in demand. Stockfish, for example! The Venetians learned to refine the Norwegian recipe. Even today, part of the imported cod is dried in Italy, the baccalà. If you want to cook with it, soak the fish for at least 1 day, changing the water more often.

📖 Recipe

Cod au gratin with tomato-fennel vegetables

Cod au gratin with tomato-fennel vegetables

Fish and tomatoes are inseparable from Italian cuisine. And, surprisingly, so does cod from the far north. Of course, the simple and quickly prepared dish tastes just as good with other types of fish that have a firm fillet.
5 from 1 vote
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Main Course
Cuisine Italian, with seafood
Servings 4 servings
Calories 654.6 kcal

Ingredients
 

Vegetables

  • 2 bulbs fennel
  • approx. 10 cherry tomatoes
  • salt
  • olive oil, extra virgin
  • approx. 20 olives, Taggiasca

Fish

  • 4 slices cod, fillet approx. 200 g each
  • 500 g breadcrumbs
  • 100 g parmesan, cheese grated
  • olive oil
  • salt

Instructions
 

  • Preheat the oven to 170°C (fan oven). Wash the fennel and cherry tomatoes. Cut the fennel into slices, removing the hard stalk. Spread the fennel slices and tomatoes on an oiled baking tray, season with salt and a little olive oil. Bake for about 20 minutes or until the fennel is soft. After 15 minutes of cooking, add the Taggiasca olives.
  • Meanwhile, fry the cod slices in an oiled pan for a few minutes on each side. Season with salt and remove from the pan. Wipe the pan dry if necessary. Now toast the breadcrumbs with a pinch of salt and a little oil until golden brown. While still hot, place in a bowl, add the grated Parmesan and stir quickly so that the ingredients mix well. Roll the cod in the breadcrumbs.
  • Remove the vegetables from the oven. Increase the temperature to 180°C (fan oven). Put some oil in a casserole dish and pour in the cod with the remaining breadcrumbs. Cook the fish in the oven for 5 minutes until au gratin. Be careful not to let the breadcrumbs get too dark.

Notes

Serve the cod with the oven vegetables. If you are very hungry, you can also cook rice with it. You don't like fennel? You can replace it with mild, sweet onions (Tropea or similar). The preparation is the same.

Nutrition

Calories: 654.6 kcalCarbohydrates: 90.8 gProtein: 25.8 gFat: 20.1 gSaturated Fat: 6.6 gPolyunsaturated Fat: 3.5 gMonounsaturated Fat: 8.3 gCholesterol: 17.4 mgSodium: 1335.8 mgPotassium: 274.3 mgFiber: 5.6 gSugar: 8 gVitamin A: 196.3 IUVitamin C: 0.1 mgCalcium: 525.2 mgIron: 6.3 mg
Tried this recipe?Mention @a.modo_mio or tag #a-modo-mio!
Print Recipe Pin Recipe Share by Email Share on Facebook

Buon appetito!

dishes

  • Easy lemon mustard chicken breast
    Easy lemon mustard chicken breast
  • Kichererbsen-Fusilli mit Thunfisch und Kapern
    Chickpea fusilli with tuna and capers
  • Ossobuco with saffron risotto
    Ossobuco with saffron risotto
  • Cheese-filled Canederli
    Cheese-filled Canederli

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

the book

a modo mio - the book

workshops

In Vienna I regularly offer workshops for basic pasta, gnocchi and ravioli.

Seasonal recipes

  • Pasta al forno
    Pasta al forno – Baked Ricotta and Reetroot Pasta
  • Bandnudeln auf päpstliche Art
    Fettuccine alla papalina, ribbon noodles for the Pope
  • egg dish - frittata
    Frittata with chicory
  • Veal roulades with pine nuts and pistachios - recipe
    Veal roulades with pine nuts and pistachios
  • Mazzini's almond cake
    The patriotic cake: la torta di Mazzini
  • Sweet seduction in Italian. cake and wine
    Fast chocolate-nut cake

all italian recipes

Welcome to AModoMio

Foto: Anna Stöcher

I'm Alessandra and on my blog you will find original Italian recipes and their stories

about

Footer

↑ back to top

About

  • imprint
  • data protection

Newsletter

  • subscribe

Contact

  • contact
  • mediakit - download

Copyright © 2022 AModoMio

  • German
  • Italian