Morue en Rayte aka Salted Cod in Red Wine Sauce - what to serve with it?

[MMRuth]

I've made the sauce for this recipe, and have the fish ready to go (you cut it into squares, dredge in flour, sautee in olive oil, then add to the sauce).

http://books.google.com/books?id=5PbU...

I'm trying to figure out what to serve with it - I have green beans, tomatoes, eggplant, zucchini, half a red cabbage and red grape tomatoes. For some reason, I have a craving for saffron rice, but I'm pretty sure the saffron would be lost in the red wine sauce.

[pitu]

leeks!
braised, parboiled and buttered, whatever
goes great with red wine and fish (see Fish w/out a doubt thread).

or green beans in a garlicy olive oil, maybe with papas in a basque style . . . ?

[MMRuth]

Thanks - I ended up going with white rice, and par boiled green beans which I then sauteed quickly in olive oil, and tossed with toasted slivered almonds. And an arugula salad. The sauce was so incredibly rich - I had my husband taste it before I added the fish (which you cut into squares, flour, and then pan fry in olive oil first) and he said it tasted just like short ribs! A very hearty dish, that apparently is often served in Provence on Christmas Eve. Some parsley on top would be nice, but I didn't have any, and had to used dried thyme instead of fresh.

I looked up the recipe in an Olney book as well, and he calls it Morue en Raito - Raito apparently referring to the method of cooking the fish before adding it to the sauce. His recipe calls for canned tomatoes, rather than a dab of tomato paste, and olives in addition to the capers. I was amazed that I could make something so delicious just using what I had on hand - I've been trying to clean up my fridge/freezer all week before doing any more grocery shopping.

[MMRuth]

Trying again to add photo:

[pitu]

sounds lovely - I love salt cod, but have never had it this way

[MMRuth]

This is the first time I've cooked it - have lots more in the freezer.