Fileto di Molva

Some years ago, I gave this recipe in the old forum: http://www.italymag.co.uk/forums/food-drink/7954-italian-christmas-3.html As you said, any cod recipe would suitable, but this one could be considered an Italian classic. If you are using fresh molva it does not need to be soaked and you should check the salt content in the recipe.

If it's good and fresh, then just cook in a pasata with some Garlic and Capers for about 8 minutes until the fish softens. Ling (Molva) is like Cod and fresh is best unless you get the Salted Dried variety.

As Flip says, these are all members of the cod family; however, I am wondering whether you purchased ling or skrei (for those who do not know what we are talking about, have a look at: http://www.seafoodfromnorway.com/News/News/View+media+article?key=23066 The reason for my question is that I saw a couple of days ago a program on Spanish TV saying that this year skrei is very abundant and that the Norwegians are desperate to sell them and prices are great. Following this, I saw plenty of skrei being sold at my local supermarket. Nothing wrong with it as skrei is delicious. You can use any of the cod or ling recipes.