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Servings:

Cod Stew with Tomatoes, Olives, and Capers

This quick fish stew is simple enough for a weeknight dinner but elegant enough to serve to dinner guests. The cod is cooked gently in liquid to prevent it from drying out. These flavors - tomatoes, olives, and capers - are typical of the cuisine of the south of France.

Total Time

30min

0.0

0 Ratings

Author: West of the Loop

Servings:

Ingredients

•

3 Tbsp

Extra-Virgin Olive Oil

•

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

•

1 Tbsp

Capers

•

1 cup

White Wine

•

2 lb

Cod Fillets

•

1/2 tsp

Kosher Salt

•

1/4 tsp

Ground Black Pepper

•

2 Tbsp

Chopped Fresh Basil

or Flat-Leaf Parsley

Cooking Instructions

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.

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.

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.

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

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.

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

Author's Notes

You can substitute black sea bass or halibut for the cod.

Serve with rice or couscous to absorb the delicious sauce.

Nutrition Per Serving

CALORIES

315

FAT

13.5 g

PROTEIN

27.9 g

CARBS

11.5 g