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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Cod Stew with Olive and Capers
Cod Stew with Olive and Capers
(Spezzatino di Merluzzo con Olive e Capperi)
1 lb and 5 oz (600 grams) cod fillets, coarsely chopped
1 tablespoon capers, drained, rinsed and chopped
3 and 1/2 oz (100 grams) green olives, stoned and chopped
4 zucchini, thinly sliced
1 celery stick, chopped
7 fl oz (200 ml) tomato passata
Plain flour, for dusting
6 tablespoons extra virgin olive oil
1 onion, chopped
Salt and pepper
Lightly dust the zucchini with flour, shaking off the excess.

Heat half the olive oil in a frying pan.
Add the zucchini slices, in batches, and cook until they are golden brown on both sides.

Remove with a slotted spoon and drain on kitchen paper.
Sprinkle with salt and keep warm.

Heat the remaining olive oil in a pan.
Add the onion and celery and cook over a low heat, stirring I occasionally, for about 5 minutes.

Add the passata, capers and olives and simmer for about 10 minutes.

Increase the heat to high.
Add the cod and cook for a few more minutes.

Season with salt and pepper.
Add the zucchini, lower the heat, cover and simmer for about 30 minutes. Serves 4.
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