Poached Cod with Tomatoes and Potatoes

Olio Taibi

Servings

Ingredients

4 medium Yukon Gold potatoes, peeled and sliced in to 1/4" half moons
3 TBS Olio Taibi Nocellara Extra Virgin Olive Oil, plus more for finishing dish
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

Directions

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.

Poached Cod with Tomatoes and Potatoes

March 26, 2022

Coastal areas of Italy all have different fish stews and soups. While potatoes are common in the North of Italy, the spicy tomato sauce, capers, and Nocellara (Castelvetrano) olives come from the coasts of Italy's south. While our Biancolilla is a wonderful partner with white fish, try our Nocellara in this dish to complement the tomato sauce and olives.