Pesce, Pesce – Feast of the seven fishes. In Italy, fish is always eaten on Christmas Eve as tradition. This celebration commemorates the wait, the Vigilia di Natale, for the midnight birth of the baby Jesus. So here is our Cod with tomatoes, olives & capers.
- 1kg Fresh Cod Fillets
- 500g Tomato Passata or Chopped tomatoes
- 3 tbsp Tomato Puree
- 100g Black olives halved
- 1 Large white onion finely chopped
- 5 Garlic Cloves finely chopped
- Extra Virgin Olive Oil
- Generous pinch of Peperoncino chilli flakes
- Flat leaf Parsley coarsley chopped
- 3 tbsp Capers
- Salt & Pepper
Heat the olive oil over a medium-high heat in a large deep skillet/frying pan, then add the onion and fry for around 5 minutes then add the garlic, and stir frequently, until the garlic is golden, for around 2 minutes. Then add the tomatoes, tomato puree, olives, capers, and a generous pinch of crushed peperoncino chilli flakes. Stir to combine.
Lower the cod fillets into the pan in a single layer and make sure to cover the fish with sauce. Season with salt and pepper and leave to simmer for around 45 minutes. Just before serving add the chopped parsley and combine. Place each piece of cod on a plate and spoon over more of the sauce on top and sprinkle extra parsley. Serve immediately. Buon Appetito…