Cod in Tomato Sauce

The tomatoes and wine add sweetness to this Spanish dish.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Cod in Tomato Sauce

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    2 tbsp olive oil 2 tsp tomato paste
    1 large onion, finely sliced 1/2 tsp sugar
    1 garlic clove, minced 2 tbsp chopped parsley
    1 1/4 cups fish stock salt and freshly ground black pepper
    4 large ripe plum tomatoes, peeled, seeded, and chopped 2 1/4 cod filet, cut into 4 portions
    1/2 cup white wine


    Prep: 10 min Total: 45 min
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    • 1

      Preheat the oven to 400°F (200°C). Heat the oil in a flameproof casserole over medium-high heat. Add the fish, skin side down, and cook, for 1 minute, or until the skin is crisp. Turn and cook for 1 minute longer. Using a slotted spatula, transfer to a plate.

    • 2

      Add the onions and garlic to the casserole and reduce the heat to medium. Cook, stirring frequently, for about 4 minutes, until softened. Add the stock, tomatoes, wine, and tomato paste and bring to a simmer. Simmer, stirring often, for 10–12 minutes.

    • 3

      Place the fish in the sauce and bake for 5-10 minutes, or until barely opaque. Transfer the fish to a platter and tent with aluminum foil to keep warm.

    • 4

      Cook the sauce over medium-high heat about 3 minutes, until reduced and thickened. Stir in half the parsley and season to taste with salt and pepper. Divide the sauce among 4 dinner plates and place a piece of fish on top. Serve at once, sprinkled with the remaining parsley.

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