A light fish stew with lots of flavor from capers, Nocellara olives and our Nocellara Extra Virgin Olive Oil.
4 medium Yukon Gold potatoes, peeled and sliced in to 1/4" half moons
2 medium onions, sliced thin
1/4-1/2 tsp red pepper flake
28 oz can whole peeled tomatoes (do not drain)
2 TBS capers (see note)
1/4 cup chopped Nocellara olives (see note)
1.5 pounds cod in 3" chunks (see note)
1/4 cup parsley, chopped
Steam potatoes until almost cooked through (about ten minutes).
In a wide sauté pan or braiser, heat 3 TBS Olio Taibi Nocellara Extra Virgin Olive Oil over medium high heat.
Add the onions and red pepper flake and sauté until soft and golden.
Add the can of tomatoes, including the the juice. Crush tomatoes gently apart with the back of a spoon (you can also crush by hand before adding to pan).
Add capers and olives.
Simmer gently for about 5 minutes.
Add cod to sauce, cover pan, and cook over medium low heat for 10 minutes, occasionally stirring gently. (The cod will begin to break apart, that's ok)
Add potatoes and continue to cook, with pan covered for about 20 minutes, or until potatoes are tender.
Gently stir in parsley.
Serve warm with a drizzle of Olio Taibi Nocellara Extra Virgin Olive Oil on each dish.
If using salt packed capers, rinse and drain before adding them to the dish. If you capers are brine packed, simply drain them first.
Nocellara olives are sold as Castelvetrano olives in the United States.
When selecting cod for this dish, look for thick fillets instead of thin.