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salt tomatoes extra-virgin olive oil garlic green olives fresh oregano freshly ground black pepper salt
Viewed: 29 - Published at: 5 years agoIngredients
- Four 8-ounce salt cod fillets, or 1 whole side bone-in salt cod (about 3 1/2 pounds)
- One 14-ounce can peeled Italian plum tomatoes (preferably San Marzano)
- 1/2 cup extra-virgin olive oil, plus additional oil for the finished dish if you like
- 3 cloves garlic, peeled
- 8 large green olives, such as Cerignola, cut away from the pit in wide strips
- 1 tablespoon chopped fresh oregano
- Freshly ground black pepper
- Salt
Method
- With your hands, remove the seeds from the tomatoes by squeezing them over a sieve, squeezing just enough to get the seeds out, then crush the tomatoes that you have in your hands coarsely and return them to the seedless liquid.
- Heat 1/4 cup of the olive oil in a large, heavy skillet over medium-high heat.
- Whack the garlic with the flat side of a knife, scatter the cloves over the oil, and cook, shaking the pan, until lightly browned, about 2 minutes.
- Stir in the olives and cook until any liquid has evaporated and the olives begin to sizzle, about 1 minute.
- Add the tomatoes and oregano and bring to a boil.
- Lower the heat so the sauce is at a lively simmer and season lightly with pepper.
- Let simmer while you prepare the cod, spooning in a little hot water if the sauce begins to thicken.
- Pat the salt-cod fillets dry with paper towels.
- Heat the remaining 1/4 cup oil in a separate large skillet over medium heat.
- Add the fillets and cook, turning once, until lightly browned on both sides and opaque at the thickest point, about 10 minutes.
- Drain excess oil from the skillet and carefully pour in the tomato sauce.
- Bring to a quick boil, lower the heat so the sauce is simmering, and simmer 2 to 3 minutes, basting the fish with the sauce as it cooks.
- Taste the sauce and add salt and pepper, if necessary.
- Divide the sauce among four heated plates and top each pool of sauce with the fillets.
- Drizzle each fillet with additional olive oil, if you like.