Codfish with Tomatoes and Olives makes a quick and healthy meal any day of they week. The codfish is poached in a flavorful sauce made of white wine, sweet tomatoes, briny olives, and aromatic herbs. This recipe also calls for anchovy paste, which adds a rich umami element to the dish. The red pepper flakes are optional but if you like a little heat, they give the dish a nice kick. This fish is perfect served on top of pasta or rice, or alongside crunchy french bread or fugassa, perfect for sopping up the extra sauce!
Fresh cod has a mild, slightly sweet flavor and its tender and flaky texture make it perfect for this dish. If you cannot find codfish, feel free to substitute with any firm white fish.
To begin, heat the olive oil in a saute pan or skillet over medium heat. Then, add the garlic, oregano, thyme, anchovy paste, and red pepper flakes and saute lightly for about 20 – 30 seconds until the mixture is fragrant.
Next, add the white wine and allow the mixture to simmer until it has reduced by half. Any good quality, dry white wine works just fine.
Then, add the tomatoes and olives and simmer for 5 minutes until they are soft.
Season the codfish with black pepper, and nestle the filets inside the sauce (I tend not to add salt to the codfish because the olives add a nice salty element to the dish and most of the time, I find that I do not need to add more).
The fish should be halfway submerged in the poaching liquid. if you need more liquid, add a small amount of water (1/4 -1/2 cup) to the pan.
Cover the pot with a lid and poach until the fish is cooked through, about 8-10 minutes.
Once the codfish is cooked, taste the sauce and adjust seasoning, as necessary. Garnish with chopped parsley or thyme prior to serving.
Buon Apetito!
Codfish Tomato and Olive Skillet
Ingredients
- 1 lb cod fish filets, or substitute any firm white fish
- 3 Tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 – 1/2 tsp red pepper flakes, optional and according to taste
- 1/2 tsp anchovy paste
- 1/4 cup dry white wine
- 3/4 cup cherry tomatoes, sliced in half (or substitute 1 can of diced tomatoes)
- 1/2 cup kalamata olives, pitted
- Italian flat leaf parsley or thyme, for garnish
Instructions
- Heat olive oil in a saute pan or skillet over medium heat.
- Add the garlic oregano, thyme, anchovy paste and red pepper flakes and saute lightly for about 20 – 30 seconds until the mixture is fragrant.
- Add the white wine and allow the mixture to simmer until it has reduced by half.
- Add the tomatoes and olives and simmer for about 5 minutes until they are soft.
- Season the codfish with black pepper and nestle the filets inside the sauce. Note: The fish should be halfway submerged in the poaching liquid. If you need more liquid, add a small amount of water to the pan. Cover the pot with a lid and poach until cooked through, about 8-10 minutes.
- Taste and adjust seasoning as necessary.
- Garnish with fresh thyme or parsley prior to serving.