cod with tomato

merluzzo fresco al pomodoro

TOTAL TIME: 40 minutes

MAKES: 4 servings

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Ingredients

1 (24-ounce) can peeled tomatoes, preferably San Marzano, juices drained, tomatoes roughly chopped
3/4 cup pitted black olives
3 tablespoons extra virgin olive oil
2 bay leaves
1/4 teaspoon dried thyme
1/4 teaspoon sugar
Fine sea salt
Freshly ground black pepper
1 1/2 pounds cod fillet, cut into 2-inch square pieces

Instructions

In a large skillet with lid, combine tomatoes, olives, oil, bay leaves, thyme, sugar and generous pinch salt and pepper. Over medium heat, bring just to a simmer, then reduce heat to low and cook, covered, 20 minutes.

Add cod and continue to cook, uncovered, until cod is cooked through and sauce is flavorful, about 12 minutes more. Serve warm.

February 2012

keywords:

seafood, quick

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Comments [2] | Add your comment

Nice recipe and very easy. I had it over spaghetti. Looking forward to leftovers tomorrow at lunch!

Posted: January 30, 2012 18:20 by Baccala
This is a wonderfully easy and tasty recipe. Even better warmed up the next day

Posted: January 24, 2012 14:38 by joannevilnis