ATLANTIC COD STEW WITH TURMERIC – MINCED GARLIC – CHOPPED PARSLEY – MINCED ONION IN WHITE WINE – BROTH SAUCE ATOP BROKEN WHEAT ENGLISH MUFFIN SEASONED WITH GARLIC & OLIVE OIL

Note: Am resuming my cooking blog after a hiatus due to a broken right arm (my husband took over the kitchen).

Recipe sounds difficult but is very easy and very tasty. . .

For 4:

–Atlantic cod (size of 4 decks of cards, 1 pound)

–turmeric (1 teaspoon, dried, bottled)

–minced garlic (2 tablespoons, divided, bottled)

–chopped parsley (fresh, 1 handful, chopped)

–minced onion (1 tablespoon, dried, bottled)

–white wine (one-quarter cup)

–bone broth (chicken, one-quarter cup)

–English muffin (2, broken apart)

–olive oil (organic, extra virgin, to taste)

–salt and pepper

1 – Place the cod in a covered baking dish with the white wine and bone broth.  Sprinkle on top the turmeric, minced garlic (1 tablespoon), chopped parsley, minced onion, salt and pepper.  Finish with a few drops of extra virgin olive oil. 

2 – Microwave on high for 6 minutes.  Cod is done when it begins to break apart.

3 – Break wheat English muffin into pieces, bite-sized.  Place in 4 bowls.  Add minced garlic and olive oil.  Microwave on high for 30 seconds.

4 – Serve the cod stew, hot, atop the garlic muffin.

–cod stew adapted from Edward Giobbi’s Italian Family Cooking.

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