July 06, 2018
"I love puttanesca sauce and I love cod, so there's nothing not to like about this recipe."
- Serving Size: 1 (333.6 g)
- Calories 421.5
- Total Fat - 26.1 g
- Saturated Fat - 5 g
- Cholesterol - 97.3 mg
- Sodium - 222.5 mg
- Total Carbohydrate - 6.4 g
- Dietary Fiber - 1.6 g
- Sugars - 2.8 g
- Protein - 37.9 g
- Calcium - 128.7 mg
- Iron - 1.3 mg
- Vitamin C - 9.7 mg
- Thiamin - 0.1 mg
Season the fish with salt and pepper and dust it with flour. Pat off any excess flour.
Heat the oil over medium-high heat in a skillet large enough to hold the fish in one layer. When the oil is shimmering, add the fish and cook until light golden brown, about 3 minutes a side.
Remove the fish to a plate and cover loosely with a piece of foil.
Add the onion and a pinch of salt to the oil in the skillet and cook until the onion is limp and starting to turn gold at the edges, about 6 minutes.
Add the garlic and anchovies and cook for 1 minute. Stir in the tomato paste and cook, stirring, until the paste has turned brick red, about 2 minutes.
Add white wine and water and let it bubble up. Stir well. Add the cherry tomatoes, olives, and a pinch of crushed red pepper.
Bring to a boil, then reduce the heat, cover, and simmer the sauce for 20 minutes.
Uncover the skillet and use a potato masher or the back of a wooden spoon to smash any of the tomatoes that haven't collapsed.
Nestle the fish into the sauce, spooning some sauce on top, and cover the pan. Simmer for 10-15 minutes, until the fish is cooked through.
Transfer the fish and sauce to a platter, shower with the chopped parsley, and serve.
Tips & Variations
No special items needed.