Greek-Style Mushrooms with Cod
4
Ingredients
400 g Riberalves Shredded Ready-to-Cook Cod
olive oil, as needed
1 onion
1 garlic clove
1 ripe tomato
400 g mushrooms
salt and black pepper, to taste
100 ml (1 dl) white wine
juice of 1/2 lemon
parsley, as needed
olive oil, as needed
1 onion
1 garlic clove
1 ripe tomato
400 g mushrooms
salt and black pepper, to taste
100 ml (1 dl) white wine
juice of 1/2 lemon
parsley, as needed
Preparation
Thaw the cod in the refrigerator in advance. Once thawed, pat dry with paper towels.
In olive oil, soften the chopped onion and garlic, then add the peeled and chopped tomato and cook for 3–4 minutes.
Add the cleaned mushrooms cut in halves, season lightly with salt and freshly ground black pepper, drizzle with a little olive oil, and cook for another 2–3 minutes.
Add the cod and stir for 1 minute. Refresh with white wine and the juice of 1/2 lemon, and cook over medium heat for another 5 minutes.
Lower the heat, keeping it at a gentle boil, and cook for an additional 5 minutes, stirring occasionally.
Turn off the heat and serve the Greek-style mushrooms with cod sprinkled with chopped parsley, accompanied by slices of bread and olives.