Cod Livornese
From upstatevoyager 18 years ago
- 15 minutes to make
- Serves 4
I had this at a local restaurant. Recreated it for home. If you plan to serve this over a bed of pasta, I would double the sauce recipe.
Ingredients
- 1 tablespoon olive oil shopping list
- 1 sweet onion, peeled, halved and thinly sliced shopping list
- 2 cloves garlic, minced or crushed shopping list
- 1/3 cup dry white wine shopping list
- 1 (14 1/'2 ounce) can diced tomatoes, undrained shopping list
- 1/4 cup pitted black olives, sliced shopping list
- 1/4 cup flat-leaf parsely, minced shopping list
- 2 tablespoons capers, drained shopping list
- 1/4 teaspoon crushed red pepper flakes, or to taste shopping list
- 4 skinless cod or haddock filets (6 to 8 ounces each) shopping list
- 1/4 teaspoon salt shopping list
- lelmon wedges shopping list
How to make it
- In large skillet, heat oil. Add onion and saute until softened.
- Add garlic and saute 1 minute.
- Add wine and cook 1 minute.
- Add diced tomatoes with liquid, olives, parsley, capers and red pepper flakes.
- Bring mixture to a boil.
- Add fish filets and salt.
- Cover and cook over medium heat 8 to 9 minutes or until fish filets are opaque.
- Serve with lemon wedges.
- Can be served over a bed of cooked linguine if desired.
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