Roasted Cod With Burst Tomatoes and Olives
Salt Cod In Tomato Sauce
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2tablespoons olive oil
- 3cloves garlic, lightly smashed
- 3anchovies, or to taste
- 128-ounce can whole plum tomatoes, drained and chopped
- Salt and ground black pepper to taste
- 2tablespoons capers
- ½cup pitted black or green olives
- Crushed red pepper flakes to taste
- 1pound boneless salt cod, soaked overnight, drained and poached 15 minutes
- Chopped parsley leaves for garnish
Preparation
- Step 1
Combine oil and garlic in a large skillet, and turn heat to medium. Add anchovies, and cook, stirring occasionally, until garlic is lightly golden and anchovies are broken up, less than 5 minutes. Raise heat to medium-high, and add tomatoes, along with a little salt and pepper. Cook a few minutes, stirring occasionally, until tomatoes liquefy.
- Step 2
Add capers, olives, pepper flakes and cod. Cook about 10 minutes, stirring infrequently and gently, until cod is hot. Taste, and adjust seasoning. Garnish, and serve.
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Private Notes
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Cooking Notes
Sara
This was delicious and easy, like so many of Mark Bittman's recipes! I soaked the salt cod for about 48 hours and changed the water a few times. Otherwise, I followed the recipe very closely and served it with mashed potatoes. I used a large piece of cod, so there was a lot left over; it was equally delicious left over and served over spaghetti. Definitely a keeper!
Nicholas Roth
Delicious. Love this recipe. Maybe throw the olives in early if you like them a bit softer if yours are stiff. That works well for me.
delicious
Served over polenta… delicious almost puttanesca in flavor, and so easy!
Sara
This was delicious and easy, like so many of Mark Bittman's recipes! I soaked the salt cod for about 48 hours and changed the water a few times. Otherwise, I followed the recipe very closely and served it with mashed potatoes. I used a large piece of cod, so there was a lot left over; it was equally delicious left over and served over spaghetti. Definitely a keeper!
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