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Cod In Tomato Sauce
2 pounds desalted cod -- cut serving size
1/2 cup olive oil
1 large onion -- chopped fine
3 tomatoes -- red ripe, peeled and chopped (or 1 1/2 cups canned tomatoes)
2 garlic cloves
flour -- for dusting
Heat olive oil to the verge of smoking in a skillet. Dip pieces of cod in flour and fry lightly on both sides. Remove to a plate.
In the same oil, fry the onion slowly until it is yellow and soft. Fry tomatoes, peeled and chopped, over a moderate flame until sauce has thickened. Add two cloves of pressed or crushed garlic, cook 2 minutes longer, reheat cod in sauce, and serve.