Cod is one of my favorite fish. It has a delicate flavor and a wonderful texture. It’s also a versatile fish that can be just as tasty grilled on the barbeque with a filet of extra virgin olive oil, fresh squeezed lemon and fresh herbs of your choice, or poached and paired with this delicious coulis.
This is one of those dishes to Wow! your friends with. It’s so simple to make, yet so flavorful! Perfect for a nice summer dinner on the patio. Pair with some sautéed spinach with garlic or braised kale with leeks.
- • 2 tbsp extra virgin olive oil
- • 1 head garlic, crushed or finely minced
- • 1 cup pitted Kalamata olives, sliced in half
- • 2 cups chopped organic tomatoes
- • ¼ cup fresh organic basil leave, finely cut
- • Optional: ¼ cup dry white win
- • 4 steaks wild caught cod
- • 1 cup vegetable broth
- • Basil leaves for garnish
- Heat the olive oil in a small saucepan. Add the garlic and sauté for a minute or two.
- Add tomatoes and olives to the garlic and cook on medium to low heat for 15 to 20 minutes, stirring occasionally. Add basil half way through.
- If you are using the white wine, add wine half way through along with the basil. bring to a soft boil then lower to simmer until desired thickness.
- Meanwhile, place vegetable broth in a large skillet and bring to a boil. Add cod steaks and reduce heat to a simmer. Cook fish for 6 to 8 minutes on the first side. Flip and cook for an additional 4 to 6 minutes. Cooking time will vary depending on the thickness of your fish. Be careful not to overcook or your fish will be a little chewy.
- When fish is ready, spoon some of the broth onto each plate. Add one piece of cod on each plate. Ladle a generous amount of sauce on top of the fish and garnish with a sprig of fresh basil.
- Close your eyes as you savor your first bite, and imagine yourself at an outdoor café in the South of France, or in southern Italy.
- Bon Apétit!