Cod Stew with Tomatoes, Olives, and Capers

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

3 Tbsp

Extra-Virgin Olive Oil

1

Yellow Onion , halved, thinly sliced

2 cups

Cherry Tomatoes , halved

1/8 tsp

Crushed Red Pepper Flakes

3 cloves

Garlic , minced

1/2 cup

Pitted Black Olives , halved

such as Kalamata

1 Tbsp

Capers

1 cup

White Wine

2 lb

Cod Fillets

fresh or frozen, thawed if frozen

1/2 tsp

Kosher Salt

1/4 tsp

Ground Black Pepper

2 Tbsp

Chopped Fresh Basil

or Flat-Leaf Parsley

Cooking Instructions

HIDE IMAGES

Step 1

Heat the Extra-Virgin Olive Oil (3 Tbsp) in a deep, 12-inch skillet or sauté pan with a tight-fighting lid. Add the Yellow Onion (1) and sauté over medium heat until softened, about 5 minutes.

Step 2

Add the Cherry Tomatoes (2 cups) and Crushed Red Pepper Flakes (1/8 tsp) and sauté until the tomatoes begin to break down; about 3 minutes.

Step 3

Add the Garlic (3 cloves) , Black Olives (1/2 cup) , Capers (1 Tbsp) , and White Wine (1 cup) and raise the heat to high. Bring the mixture to a boil.

Step 4

Meanwhile, season the Cod Fillets (2 lb) with Kosher Salt (1/2 tsp) and Ground Black Pepper (1/4 tsp) .

Step 5

Place the filets on top of the vegetables and cover the pan. Turn down the heat and simmer until the fish is cooked through; about 10 minutes.

Step 6

Garnish the fish with Fresh Basil (2 Tbsp) or parsley and serve immediately.