Cook's notes: Delicious cod fillets simmered in a light tomato sauce with garlic, white wine, olives, saffron, paprika, basil and a hint of chili. Pair the meal with diced roasted potatoes or rice and green beans for a quick and easy mid-week meal.
Fish Trade: No cod at the market? Try tilapia, but check it at the five minute mark, since it's a thinner fillet.
Recipe adapted from http://www.schwartz.co.uk/recipes/fish-and-shellfish/mediterranean-cod
- 1 lb. cod fillets, rinsed and patted dry with a paper towel
- 1 TB. olive oil
- 1-1/2 cups sweet onions, chopped
- 3 garlic cloves, minced
- 1 red pepper, chopped
- 1/4 cup white wine
- 1 tsp sugar
- 1 tsp. dried basil
- 1/2 tsp. dried parsley flakes
- Sea Salt and Black Pepper to season
- Parsley to garnish
- 1 pint Roma tomatoes, halved
- 8 oz. chicken stock
- (2 oz) green olives, pitted
- pinch of saffron
- 1-1/2 tsp. smoked or regular paprika
- dash red pepper flakes
- Heat the olive oil in a large pan. Add the onion, red pepper and garlic saute for 3–4 minutes or until softened.
- Add the wine, simmer for 1 minute then add the remaining ingredients, reserving the fish, season to taste. Heat through until the sauce begins to simmer. Reduce the sauce slightly to thicken if desired.
- Add the fish, cover the pan and simmer for 10 minutes or until the fish is cooked through.
- Garnish with fresh parsley and serve.
May you have warm words on a cold evening, a full moon on a dark night, and a smooth road all the way to your door.