Thursday, December 4, 2014

Tuttorosso Tomatoes made the fish sing...




No, not really. Ok, let me tell you how this all happened. I was lucky enough to be asked if I would like to try out some Tuttorosso Tomatoes. I usually say no because I am pretty lazy about posting. However, these happen to be my favorite tomatoes for real so it was kinda win/win. I received 1 28-oz can crushed with basil, 1 28-oz. can peeled plum Italian style, 1 28-oz can of sauce and a 6-oz can of tomato paste, plus a Tuttorosso apron, Tuttorosso wooden spoon.


Next up was a fortuitous Facebook occurance. I saw Mark Bittman post that he was taking cooking questions. I had a piece of wild cod that I didn't know what to do with. Here is what happened next...





Yes! I asked and he answered. So this is what I did...

Onion. I chopped 1 onion and sauteed.



I opened up a tin of anchovies. I did a little anchovy jig (don't ask).



I smooshed them up in with the onions. I added some capers. I added some garlic.




I then added the red gold! Liquid gold. Ok, I added the crushed tomatoes. I threw in some red pepper flakes.



I then seasoned the cod fillets and sauteed them till goldenish.





I then added cod to sauce. Topped with parmesan and baked.



Serve on some kind of noodle (I like the word noodle).



Cod in Tomato Sauce Inspired by Mark Bittman



1lb wild cod fillets
1 28oz can Tuttorosso
2 Tbl olive oil
1 Tbl butter
1 onion, chopped
5 anchovies
1 Tbl capers
2 cloves garlic, crushed
1 Tbl red pepper flakes
1/2 C (or way more) parmesan
Salt
Pepper

Heat 1 Tbl olive oil in pan. Sautee onions. Add garlic and sautee for 1 minute longer. When onions are soft add anchovies. Smoosh into onions. Sautee until onions are golden but not brown. Add capers and red pepper. Simmer sauce while getting cod ready.

Season cod with salt and pepper. In another pan heat butter and 1 Tbl olive oil. Sautee cod on both sides until golden (about 3 minutes per side).

Place sauteed cod in baking dish. Spoon sauce onto cod (very saucy). Cover with parmesan. Bake at 350 for about 10 minutes or until fish flakes and cheese is melty. Serve over pasta.


5 comments :

  1. I love it when you post! It may be inspired by the man, but it's totally your own and looks fantastic. Looking forward to seeing video of that anchovy jig someday!

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  2. That looks fabulous!!! For a more sustainable take, try more abundant flaky white fishes like haddock, cusk or pollock. They would all work really great with this recipe!

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  3. Am so happy to see you posting again.

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