Cod Braised in Tomato Sauce
This is a hearty healthy dish that celebrates that awesome fusion of a cold water flaky and nutritious fish with a basic tomato sauce which absorbs the fish flavor in a surprisingly delicate way. It is an alternative to frying, breading and baking which in my opinion destroys not only the flavor but the texture of a great fish. MUST be fresh cod not frozen which in my opinion kills the flavor and it will taste like roof shingle. Fresh cod is a must and halibut works as well.
Ingredients
- 1 Tablespoon of red chili flakes
- 2 or 3 cloves of garlic sliced or chopped
- 1 tablespoon of tomato paste
- 1 28 ounce can of San Marzano tomatoes or 2 jars of Passata puree
- 1-1/2 pounds of fresh Cod or Halibut
- 1 medium onion sliced or chopped
- Sea salt to taste
- 3 tablespoons butter
- Fresh chopped parsley for garnish
Preparation
- In a deep skillet ( I use a Le Creuset enamel sauce skillet – large I have had for 20 years) gently heat the chili flakes and garlic in the oil to infuse the flavor
- Add the onions and saute to translucency and light gold color
- Drop in the paste and saute that without burning- the paste will lose any bitterness and firm up the sauce which will absorb the moisture from the fish
- Place the canned tomatoes or passata in as well as the salt and butter- crush any whole tomatoes with a fork
- Simmer for 20-25 minutes on low- just to bubbling- more salt to taste if preferred
- Pat the cod dry and salt and pepper each side. Cut into two pieces of roughly equal size.
- Gently drop these in the bubbling sauce on low and let slowly braise until cooked just through- do not overcook. Remove with a spatula or a fish turner so you don’t break it up.
- Remove a piece and plate with the sauce and a fresh parsley garnish as well as a drizzle of good olive oil.
- Crusty bread at table will be used to absorb the sauce and the cod will be tender and flavored perfectly.
A great second course after the Bucatini! Buon Appetito!
