Cod with tomato, olives, and capers is a fish-based main course with a rich and authentic taste, bringing the freshness of the sea and the simplicity of genuine ingredients, capable of evoking the intense flavors of sunlit lands.
And what a wonder the aroma of fresh tomato and black olives, when mixed with the pungent scent of capers, in an embrace that enhances the natural sweetness of the cod! Each ingredient unites in an embrace that enhances the natural sweetness of the cod. Slow cooking allows flavors to merge perfectly, transforming every bite into an explosion of extraordinary flavors.
The versatility of cod has made it the star of countless reinterpretations, but it is precisely in the simplicity of this recipe that it finds its highest expression. Perfect to enjoy with a slice of crispy bread, ready to soak up every drop of flavorful sauce.
Also try these other appetizing seafood mains:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Stove
- Cuisine: Italian
- Energy 1,178.00 (Kcal)
- Carbohydrates 16.77 (g) of which sugars 5.12 (g)
- Proteins 160.14 (g)
- Fat 46.47 (g) of which saturated 7.96 (g)of which unsaturated 10.03 (g)
- Fibers 5.75 (g)
- Sodium 18,107.38 (mg)
Indicative values for a portion of 289 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Cod with Tomato, Olives, and Capers
- 1.1 lbs desalted cod
- 2.8 oz black olives
- 1 tbsp capers in salt
- 14.1 oz canned tomatoes
- 3 tbsps flour
- 1/4 cup white wine
- 1 bunch parsley
- 5 tbsps extra virgin olive oil
Preparation of Cod with Tomato, Olives, and Capers
Take the cod and pat it dry with a paper towel (I bought the already rehydrated cod. If you buy the dried one, soak it three days before preparation, changing the water from time to time).
Then divide it into pieces, leaving the skin on, and remove any bones.
Then, coat the cod pieces in the flour and remove the excess.
In a saucepan, heat 4 tablespoons of oil and place the fish with the skin side in contact with the bottom of the pan. Cook for a few minutes on each side until golden brown, being careful not to break the pieces when turning them.
Now, deglaze with the white wine. Then, add the coarsely chopped canned tomatoes with their sauce and the garlic clove. Cook over medium heat and covered for 15 minutes.
Add the pitted black olives and desalted capers. Continue cooking for another 20 minutes, still covered and over medium heat. Stir the cod gently from time to time.
Finish the dish with a drizzle of oil and fresh parsley.
Serve the cod pieces with tomato, capers, and olives hot.
Suggestion
You can add fresh or powdered red chili pepper for a bit of spiciness to the dish.
Storage
Cod with tomato, olives, and capers can be stored in the fridge for 2 days in an airtight container.
FAQ
Can I add other ingredients to this recipe?
Certainly! Some people add a touch of chili pepper for a spicy note or diced potatoes for a more substantial dish.
What can I pair cod with tomato, olives, and capers with?
This dish pairs perfectly with rustic bread or croutons to soak up the sauce. A side of grilled vegetables or a simple green salad will complete the meal in a light and tasty way.
