Ryba po grecku: merluzzo fritto al sugo di pomodoro, in stile comunista

Ingredienti

• 2.2 lb (1 kg) cod fillets, fresh or frozen
• Pinch of salt
• Pinch of black pepper, ground
• 4 large (500 g) carrots
• 1 large (150 g) parsley root
• 1/2 celery root
• 4 bay leaves
• 5 allspice berries
• 2 tbsp cooking oil, for frying
• flour, for dusting
• 1/2 tsp smoked paprika spice
• 1/2 tsp black pepper, ground
• 1 tsp salt
• 1/2 tsp sugar
• 5 tbsp (80g; 1 small jar) tomato paste / concentrate
• 1 large onion
• 1/3 leek (white part), optional
• 2-3 tbsp fresh dill; chopped, for garnish

Preparazione

1. 1

   If your fish fillets are frozen, thaw them...: If your fish fillets are frozen, thaw them overnight in the fridge.

2. 2

   Pat the fish dry with a paper towel....: Pat the fish dry with a paper towel. Slice the fillets into smaller pieces, roughly 2-2.5 in (5-6 cm) long.

3. 3

   Generously season the fillet pieces with salt and...: Generously season the fillet pieces with salt and pepper, then set aside.

4. 4

   Peel carrots, parsley root and celery root. Grate...: Peel carrots, parsley root and celery root. Grate all of them using the largest shredding holes. (A food processor does the job too).

5. 5

   Move grated veggies into a cooking pot, cover...: Move grated veggies into a cooking pot, cover with boiling water (just enough to cover), throw in a pinch of salt.

6. 6

   Cover the pot with a lid, leaving a...: Cover the pot with a lid, leaving a tiny gap for the steam to escape. Cook for 10 minutes on a low-medium heat.

7. 7

   Add in allspice berries and bay leaves and...: Add in allspice berries and bay leaves and continue cooking for another 10 minutes.

8. 8

   As the veggies are cooking, fry the fish:...: As the veggies are cooking, fry the fish: Heat up a spoonful of oil on a frying pan. Coat each cod fillet with flour and fry on both sides until golden. The exact time will depend on the thickness of your fillets, but in general - roughly 3 minutes each side is enough. Continue until you’re out of raw fillets. Don’t clean the frying pan just yet.

9. 9

   Let’s go back to the veggie pot. At...: Let’s go back to the veggie pot. At the very end of cooking, add half a teaspoon of smoked paprika spice, half a teaspoon of ground black pepper, a teaspoon of salt and half a teaspoon of sugar. You can squeeze in some lemon juice as well, but that’s optional. Combine everything together with a spatula.

10. 10

    Retrieve some of the liquid from the pot...: Retrieve some of the liquid from the pot and into a cup (or bowl). Add in the tomato paste and blend together with a fork until well combined. Add this tomato mixture back to the veggie pot.

11. 11

    Peel the onion. Slice it into half moons....: Peel the onion. Slice it into half moons. Do the same with the leek. Drop both into the frying pan (same one we used for frying the fish) and fry gently until the onions turn translucent and lightly golden.

12. 12

    Move the contents of the frying pan into...: Move the contents of the frying pan into the cooking pot. Combine together with a spatula.

13. 13

    Have a taste. If the tomatoey mass tastes...: Have a taste. If the tomatoey mass tastes too acidic for your liking, add some more sugar or a splash of tomato ketchup.

14. 14

    Time to assemble our dish. You can do...: Time to assemble our dish. You can do so in a baking dish (glass or ceramic) or a large serving plate (although the former works probably better).

15. 15

    Line the dish with fried fish fillets. The...: Line the dish with fried fish fillets. The tomatoey veggie mixture goes on top - distribute it evenly.

16. 16

    Cover the dish (e.g.with cling film) and refrigerate....: Cover the dish (e.g.with cling film) and refrigerate. If you leave it there overnight - even better. The flavours will get a chance to develop.

17. 17

    Garnish with chopped dill or parsley leaves before...: Garnish with chopped dill or parsley leaves before serving.