A fish called Bob
and this delicious cazuela dish?
Well, the old man sold me the fish (Bob the bacalao) to make the cazuela. He visits our village, blows on his conch shell, and we buy his fish. Simple.
Here's what I did to make "Cod a la Marinara."
Ingredients
Cod, Tomatoes, Spring Onions, Garlic, Fennel, Egg, Gnocchi, Clams, White wine, Peanuts, Olive oil, Flat leaf parsley
Method
1. Pour a generous glass of white wine and accompany with a bowl of peanuts whilst preparing the meal
2. Hard boil the egg and immerse in cold water
3. Make a fish stock from all the off cuts from the fish and any vegetables to hand, garlic, spring onion stalks etc, white wine, and fennel. (or use a stock cube!)
4. De-seed and chop tomatoes, chop onions and garlic, and sauté in the olive oil until soft.
5. Strain off all the fish bits in the stock and give to cats. Pour the liquid stock into the onions and tomatoes and reduce down.
6. Place cod steaks and the halved hard-boiled egg into an open cazuela and place into a very hot oven for about 10 minutes until it's really bubbling.
7. Drop the gnocchi into boiling, salted water for about 3 minutes until they rise to the top.
8. Add the clams to the cod/sauce and cook for a further minute till they open. (chuck any that don't open)
9. Add the gnocchi to the cod and sprinkle with chopped parsley and season to taste.
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