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Lenten Delights - Part 2

The Lenten cooking season continues here. I wanted a very delicate dish today . Flakely cod fish over a hearty, yet delicate barley and lentil dish.

Merluzzo in Umido su Minestra di Orzo e Lenticchie 
(Lightly Stewed Cod Fish Filet over Barley and Lentil Soup)

Stewed Cod Fish over Barley and Lentils
Ingredients 
For the soup 
1/4 lb of barley   - presoaked
1/4 lb of lentils     - presoaked
3-4 sprigs of fresh thyme 
2 medium sized bay leaves
3 gloves garlic with skin
S/P
EVOO
1 1/2 quarts of water 


For the Cod
1 lb cod filet
1/2 cup grape tomatoes
2 garlic  cloves, cut in half
S/P, EVOO

Preparation Notes 

Cook the soup ingredients all together until the barley is tender.  If you pre-soaked the barley and lentils for at least six hours, the cooking time for the soup will be reduced.  Remove the aromatics

Once the soup is cooked, prepare the cod filets (6-8 ounce pieces per person) , by cooking then in skillet with some EVOO,  herbs, a few very ripe grape tomatoes. In humid means that the seafood is cooked in a bit of broth , generally released on its own. Cod happens to release some , but feel free to add some water if necessary . I used a small amount of flavored starch water from the barley mixture.


Plate the filets over the soup, Top with a pinch more of salt, and drizzle of extra virgin olive oil.

Enjoy the peace, my friends

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