If you follow my recipes, you know how much I love cod! I cook it in many ways, fried, baked, as a filling in vegetables and as I will explain now, I’ll cook a tasty Light Cod Sauce. It can be prepared at the last minute and adds exquisite flavors to a pasta dish. Choose good desalted cod and with just a few ingredients, you’ll get an excellent seasoning.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 3People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz desalted cod
- 0.7 oz salted capers
- 10 taggiasca olives (pitted)
- 1 shallot
- 4 fillets anchovies in oil
- 10.6 oz cherry tomatoes
- 2 tbsps extra virgin olive oil
- 1 chili pepper (optional)
Tools
- Kitchen scale
- Frying pan
- Mezzaluna
- Cutting board
Steps
In a large pan, put the thinly sliced shallot, capers, olives, and coarsely chopped anchovy fillets. Let it simmer with the oil for a few minutes. Prepare the cherry tomatoes by blanching them in water to remove the skin.
Wash and dry the cod, remove the skin and any bones. Chop it with the mezzaluna and add it to the sauté with a bit of chili pepper. Add the crushed cherry tomatoes and mix. Let it cook for 20 minutes on low heat. Do not add salt, the Light Cod Sauce is already flavorful.
Storage
The Light Cod Sauce can be stored in the refrigerator for 2 days or in the freezer in single-serving containers.
