TURMERIC COD STEW WITH ONION IN WHITE WINE ATOP CIABATTA BUN / SALAD EXTRAVAGANZA

–cod (size of 3 decks of cards, one-half pound)

–turmeric

–onion (1, divided)

–ciabatta bread (1 bun)

–garlic salt

–white wine (cooking wine is fine)

–salt and pepper

–olive oil

–spring mix (salad greens, packaged, one-half package)

–tomato (1, fresh)

–feta cheese (one-half package)

–chopped pecans (one-half package)

–oregano (fresh if possible)

–honey

–balsamic vinegar

–extra virgin olive oil

–Parmesan cheese

 

1 – Place spring mix salad greens in a mixing bowl.  Chop the tomato; season salt and pepper and add to the bowl.  Empty feta cheese and pecans into the bowl.  Snip the fresh oregano generously (3 sprigs).  Add Parmesan cheese (generous amount) and sliced onion.  Add honey, balsamic vinegar, and extra virgin olive oil to the salad.  Stir well.  Transfer to serving bowl.

2 – Chop one-half onion and place in a covered baking dish with a little water and white wine (equal parts of each).  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Place the cod on top of the onion.  Season with salt, pepper, turmeric, and olive oil.  Add a bit more white wine.  Microwave on high for 6 minutes.  Cod is done when it starts to break apart.

3 – Break apart the ciabatta bun.  Drizzle olive oil on top.  Sprinkle with garlic salt.  Microwave on high for 30 seconds.

4 – Serve the cod with sauce atop one piece of ciabatta bread for each serving, with the salad as a side.

–cod adapted from Italian Family Cooking (Edward Giobbi, author); salad original.

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