Cod loins in tomato sauce with romano pepper, dry white wine, garlic and a pinch of saffron, seasoned with sea salt and ground white pepper.
This dish is really easy and quick to prepare. It looks great on a plate and tastes even better than it looks.
To prepare it, we used cod loins fillets, weighing approximately 170 g each. The fish needs to be quite thick, if fillets are too long cut them in half into two smaller pieces. When in season, use fresh tomatoes, rather than tinned ones. They need to be very ripe, fleshy and dark red. Simply peel them, remove the seeds and chop them into small pieces. Be careful with the saffron, it’s very aromatic and can overpower the dish. Just a pinch is enough.
Serve with steamed tenderstem broccoli. Basmati rice also goes well with this dish. Decorate with a slice or two of dry black olives. Enjoy!
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- 2 cod loins pieces (skinless and boneless)
- 400 g chopped tomatoes (1 tin)
- 1 romano pepper, seeds removed, finely chopped
- 50 ml dry white wine
- 50 ml vegetable stock (optional)
- 2 garlic cloves, peeled and thinly sliced
- 2 - 3 bay leaves
- 2 - 3 dried black olives, halved
- pinch of saffron threads
- 1 tbsp olive oil
- sea salt and white pepper
- tenderstem broccoli and rice to serve
- Heat the oil in a large, deep frying pan, add the garlic and sauté for 2 minutes.
- Add the pepper and continue frying for 2 more minutes.
- Tip in tomatoes, pour in the wine and stock, add the saffron and bay leaves.
- Cook over medium - high heat until the sauce’s reduced, approximately 10 minutes.
- Taste the sauce, season with a pinch of white pepper and sea salt.
- Reduce the heat, place the cod on top of the sauce, cover and simmer for 8 - 10 minutes, until cod is cooked and slightly flakey.
- Divide the sauce between two deep serving plates and arrange cod pieces on top. Decorate with black olives.
- Serve with steamed or boiled tenderstem broccoli and steamed basmati rice.
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