Sunday, March 5, 2023

This recipe is from Pure Wow. It was easy and delicious. It reminded me of something my Mom would have made. Just a few ingredients resulting that resulted in a flavor explosion.

This is my version of the recipe.


2 tablespoons extra-virgin olive oil

1 shallot, thinly sliced

Kosher salt and freshly ground black pepper

½ teaspoon crushed red pepper flakes, or more, as desired

14-ounce cans crushed tomatoes and their liquid

1/2 cup low-sodium vegetable stock (or water)

2 5-ounce cod fillets

1/2 cup parsley or basil leaves and fine stems, roughly chopped or torn, for sprinkling

Toasted crusty bread, for serving


Heat the oil in a wide, shallow skillet over medium heat until shimmering. 

Add the shallot and salt, stirring until softened, about 3 minutes. 

Add the pepper flakes, stirring until fragrant, about 30 seconds more. 

Pour in the tomatoes and stock and raise the heat to bring the mixture to a boil.
Lower the heat to a simmer, stirring occasionally, and season with salt and pepper. Let it cook until the tomatoes lose their tinned taste and the liquid reduces slightly, 8 to 10 minutes

Season the fish with salt and pepper and add to the sauce, adjusting the heat to maintain a gentle simmer. 

Cook, spooning the sauce over the fillets occasionally, until the fish is opaque and easily flakes when touched, about 5 minutes. 

If they are not fully submerged, turn them over halfway. (Thick fillets will take a little longer.)

Divide the fish between serving bowls and spoon the tomato sauce on top. 

Finish with pepper and parsley and serve with the bread for dipping.

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