• 3 lbs cod fillets, 1 1/2 inches thick
  • 6 tbsp olive oil
  • 1 large yellow onion, cut into 1/2 inch slices
  • 5 large celery ribs, cut into 2-inch lengths
  • 3 large Idaho potatoes, peeled and sliced into 1/2 inch rounds
  • 1 tsp salt
  • 1 tsp black pepper
  • 4 large leeks, trimmed, halved lengthwise and thoroughly washed
  • 1/2 cup jumbo Greek-style green olives (about 10), pitted and quartered
  • 2 tbsp dark raisins
  • 2 tbsp pine nuts (pignoli)
  • 1/4 cup water

Merluzzo in Umido

This fabulous Italian seafood recipe is prepared with a minimum of fuss and savored by fish lovers!


1 – Rinse fillets with cold water and blot dry with paper towel. Cut fillets into 3-inch strips. Set aside.

2 – Drizzle 4 tbsp olive oil in bottom of 6-quart Dutch oven. Place onion in a single layer in pan. Arrange celery in a single layer on top of onion. Place sliced potatoes on top and sprinkle with half of the salt and pepper. Arrange leeks in a single layer over potatoes. Place cod fillets in a single layer on top of leeks. Sprinkle olives between pieces of fish. Scatter raisins and pine nuts on top of fish and season with remaining salt and pepper. Drizzle remaining 2 tbsp olive oil over fish and add water.

3 – Cover pan and cook over medium-low heat, basting frequently with cooking liquid, until potatoes are cooked, about 30 to 40 minutes. Check cooking liquid frequently; if needed add a few more tbsp of water to keep mixture moist.

4 – To serve, use 2 large serving spoons to carefully lift each portion into individual bowls. Spoon a little of the pan juices on top and serve immediately.

Serves 4 to 6