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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
Polenta with Cod
Polenta with Cod
(Polenta con Merluzzo)

1 and 3/4 lb (800 grams) cod fillet, skinned and diced
3 tomatoes, peeled, seeded and chopped
8 walnuts, chopped
4 salted anchovies,
3 tablespoons extra virgin olive oil
1 onion, chopped
1 garlic clove, chopped
Pinch of chopped fresh rosemary
1 fresh flatleaf parsley sprig, chopped
2 potatoes, diced
1 lb and 2 oz (500 grams) coarse polenta flour
Salt and pepper
Clean the salted anchovies by cutting off the heads and tails.

Then press along the backbones of each one with your thumb.

Turn it over and remove the bones which should come away easily.

Soak in cold water for 10 minutes and drain.

Heat the olive oil in a saucepan.
Add the onion and cook over a low heat, stirring occasionally, for about 10 minutes until lightly browned.

Add the anchovies, garlic and walnuts, cook for a few minutes.
Add the tomatoes, rosemary and parsley and cook for another 10 minutes.

Add the cod and potatoes, season with salt and pepper and cook for about an hour or until the potatoes have almost turned creamy and the sauce has thickened.

Prepare the Polenta:
Bring 3 pints (1.75 liters) salted water to a boil (keep another pan of water boiling if necessary).

Sprinkle the polenta flour into the pan while stirring constantly.

As soon as the polenta thickens, soften it with a drop of the reserved boiling water.

Note: The cooking time ranges from 45 minutes to 1 hour; the longer the cooking time, the more easily the polenta is digested.

Turn it out on to a warm serving dish, place the cod and sauce in the middle and serve. Serves 4-6.
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