This morning, Peter and I wanted to take a walk but it was drizzling. So we instead took a walk in the isles of Costco and came home with loads of food. For lunch, I made this hearty, soothing and yummy dish that was perfect for a rainy spring day. Peter and I loved it, and ended up having it for both lunch and dinner without even changing the plates or the utensils. Lazy Sunday indeed.
You can enjoy the fish “osso buco” over polenta or creamed potato, but I simply added the potatoes into the dish and made it a one pot meal. Very satisfying.
Osso Buco Style Ling Cod with Gremolata
2 6 oz ling cod fillets or other white fish fillets
3 tablespoons extra virgin olive oil, separated
4 cloves garlic, minced
1 yellow onion, chopped
2 cups chopped tomatoes
1 cup chopped celery
1 cup chopped carrots
1 1/2 cup halved or quartered red skin potatoes
1/4 cup marinara sauce
2 cups chicken broth
1 cup white wine
1 1/2 tablespoon tapioca flour or corn starch, I used tapioca flour
1 1/2 tablespoon corn flour or wheat flour, I used corn flour
A few dashes of cayenne, smoked paprika, oregano, garlic powder, onion powder and basil
Salt and pepper to taste
In a large bowl, mix the tapioca flour, corn flour, the dried spices and a generous pinch of salt.
Wash and dry the fish. Rub with a little olive oil. Dredge the fish pieces one by one in the flour mixture.
Heat 1 tablespoon olive oil and a large skillet or a pan on high and brown the fish on all sides. Set aside.
On medium high, heat the rest of the oil in a wok, sauté the garlic and onion until aromatic. Add the tomato, celery, carrots and potatoes and stir for about 4 to 5 minutes. Add the marinara sauce and stir for another minute or two. Pour the chicken broth into the wok and cook for 5 to 6 minutes. Salt to taste.
Pour the cooked vegetables and all the juice into the skillet with the browned fish and return to stove on medium high. Pour in 1 cup of white wine. Cook until fish is done, about 10 minutes. (My fish is thick. If your fish is smaller, cook for less time.)
Mix a little water into the bowl with the left-over flour mixture for dredging, and use it to thicken the broth if desired. The spices in the flour mixture also add extra flavor to the dish.
Ingredients for Gremolata:
1/3 cup minced parsley
1 loosely packed teaspoon minced lemon zest
1 loosely packed teaspoon minced orange zest
2 clove garlic, minced
Use a grater or a vegetable peeling to get the outer most layer of the lemon and orange skin. Mince the zest with a knife.
Mix the zest with chopped parsley and minced garlic. You can make gremolata up to 6 hours ahead and leave in the fridge in a sealed container.