Cod Puttanesca - Sicilian Fish Stew
Servings: 4
Calories: 346kcal
This traditional Sicilian fish stew or cod puttanesca made with tomatoes, olives and capers is a classic Italian dish easy to make in 20 minutes.
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Ingredients
- 4 tablespoon extra-virgin olive oil
- 1 small red onion finely minced
- 1 tablespoon fresh celery finely chopped (optional)
- 1 garlic clove minced (optional)
- 10 ounces ripe small Piccadilly or cherry tomatoes halved
- 8 Sicilian black olives or Greek Kalamata olives pitted
- 1 teaspoon salt-preserved capers rinsed
- 1 teaspoon freshly dried oregano leaves
- 4 skin-on fresh cod fillets approx 4 oz/125 g each
- Handful of fresh baby basil leaves or fennel tops
- Sea salt and freshly cracked black pepper
Instructions
- Heat 3 tablespoons of extra-virgin olive oil in a large sauté pan over medium heat. Add the onion, celery and garlic if using. Cook, for about 2 minutes, adding 1-2 tablespoons of water if necessary.
- Add in the tomatoes, olives, capers and oregano. Cover with a lid and gently cook over medium-low heat, stirring occasionally, for about 10 minutes.
- Taste the sauce, and season with sea salt and black pepper to taste. Then with the help of a spatula push the tomatoes to the edges of the pan.
- Brush the fish fillets skin with the remaining extra-virgin olive oil, and place them skin-side down into the pan. Season them with a pinch of salt, then cover with a lid and cook for about 4 minutes, or until the fish is cooked through and fully opaque.
- Once the fish is ready, remove the fillets with a spatula and arrange on plates. Pour a ladle of the sauce on each fish fillet, top with fresh basil and serve.
Nutrition
Calories: 346kcal | Carbohydrates: 6g | Protein: 41g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 97mg | Sodium: 270mg | Potassium: 1137mg | Fiber: 1g | Sugar: 3g | Vitamin A: 478IU | Vitamin C: 21mg | Calcium: 64mg | Iron: 2mg