Luscious Atlantic Cod with Roasted Tomato and Pepper Sauce
Rich, spicy flavors bring some much needed warmth to cool spring evenings
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 sweet onion thinly sliced
- 2 cups cherry tomatoes
- 1 cup jarred roasted peppers chopped
- 1 tablespoon water
- 1/4 cup white wine
- 2 tablespoons garlic minced
- 1 tablespoon tomato paste
- 1/2 cup vegetable broth
- 1 teaspoon Calabrian chili paste
- 1 teaspoon Colatura di Alici di Cetara aka Italian anchovy extract
- salt, freshly ground black pepper, and Aleppo pepper to taste
- 3/4 cup day old sourdough baguette cubed
- 3/4 pound fresh Atlantic Cod cut into equal sized pieces
- 1/2 tablespoon extra virgin olive oil
- 3 large basil leaves minced
Instructions
- Preheat your oven to 350 F.
- Heat the oil in a Dutch Oven or large oven-safe pan over medium heat. Add the sliced onions and cherry tomatoes and cook, stirring occasionally for 5 minutes.
- Add the tablespoon of water and the chopped peppers and cook, stirring occasionally for another 5 minutes.
- Add the wine, tomato paste, vegetable broth, Calabrian chilis, anchovy extract and bread cubes and cook for another 5 minutes. Keep stirring once in awhile. Season with salt, black pepper, and Aleppo pepper to taste.
- Turn the heat off on the stove and tuck the fish pieces into the sauce. Drizzle with olive oil, season the fish to your liking, and top with half the basil. Cook for 12 to 15 minutes depending on the size of your fish pieces.
- Remove from the oven and scatter the rest of the basil over the top. Serve with rice, pasta, spaghetti squash, polenta, or sautéed greens.