Tuscan Cod
Servings: people
Tuscan cod is a quick and healthy way of cooking cod in a skillet in about 20 minutes with fresh or frozen fish.The recipe is straight out of Italy and we love it as a simple but satisfying weeknight dinner.
Ingredients
- 1.3 pounds (21 oz) cod fresh or frozen (defrosted)
- ⅓ cup all-purpose flour
- 2 tablespoons extra virgin olive oil
- 2 onions
- ¼ cup dry white wine
- 2 cups tomato puree best if Italian passata
- ⅓ cup olives
- 1 tablespoon capers
- 1 teaspoon dried oregano
- ½ teaspoon salt or more to taste
- ⅛ teaspoon black pepper + red pepper flakes to taste
Instructions
- Cut 2 onions in half, then into slices, and sauté them in 2 tablespoons extra virgin olive oil in a large skillet for 5 minutes. Remove from the pan and set aside.Flour 1.3 pounds (21 oz) cod on all sides.
- Fry cod in the same skillet with a drizzle of fresh oil for about 1½ minute per side.Add ¼ cup dry white wine and cook for 2 minutes uncovered. You want the smell of the wine gone.
- Add back the onions, 2 cups tomato puree, ⅓ cup olives, and 1 tablespoon capers.Season with 1 teaspoon dried oregano, ½ teaspoon salt, and ⅛ teaspoon black pepper.
- Stir gently then cook on low heat for about 15 to 20 minutes, partially covered.Taste, adjust for salt, and serve with a piece of crusty bread to sop up the sauce.
Notes
SUBSTITUTIONS
- Cod: substitute any other white fish.
- Onion: substitute shallots.
- Dry white wine: wine is to add acidity and the alchool content will evaporate. If you don't want to use white wine, substitute fish stock or vegetable broth. Even a splash of water will work.
- Tomato puree: best if Italian passata. Substitute canned crushed tomatoes, or whole canned peeled tomatoes smashed with a fork.
- Capers: omit if you don't like them.
- Dried oregano: substitute fresh parsley.
- If using frozen fish, defrost it in the fridge overnight or carefully use the microwave's thawing function.
- Cod cooks fast, in about 15 minutes, avoiding overcooking.
