SALT COD IN TOMATO SAUCE

Salt Cod in Tomato Sauce image

Yield makes 4 servings

Number Of Ingredients 10

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1 pound boneless salt cod, soaked and cooked (page 245)
2 tablespoons extra virgin olive oil
3 garlic cloves, peeled and lightly smashed
3 anchovy fillets, or to taste
One 28-ounce can whole plum tomatoes, drained and chopped
Salt and black pepper to taste
2 tablespoons drained capers
1/2 cup pitted green olives
Hot red pepper flakes to taste
Chopped fresh parsley leaves for garnish

Steps:

Drain the salt cod and pick out any stray bones or pieces of skin, then cut it into chunks. Combine the oil and garlic in a large skillet over medium heat. Add the anchovies and cook, stirring occasionally, until the garlic is lightly golden and the anchovies broken up. Raise the heat to medium high and add the tomatoes along with a little salt and some pepper. Cook for a few minutes, stirring occasionally, until the mixture gets saucy, about 15 minutes.
Add the capers, olives, pepper flakes, and cod. Cook for about 10 minutes, stirring occasionally and gently, until the cod is hot. Taste and adjust the seasoning, then garnish and serve.
Fried Salt Cod in Tomato Sauce
More work, but better: After poaching the salt cod, cut it into chunks. Drain well on paper towels, then dredge in flour and fry on both sides in at least 1/4 inch of hot olive oil. Add to the tomato sauce as directed.