I’m usually requested if canned and contemporary tomatoes can be utilized interchangeably in recipes. The reply: it relies upon. Canned tomatoes give off extra liquid as they cook dinner and now have liquid within the can. Generally, that liquid is simply what you need — different instances, a recipe is healthier with the brighter taste (and dryer texture) of contemporary chopped tomatoes.
Within the case of this Sicilian cod recipe, the mixture of canned and contemporary tomatoes is good — however in a pinch, you can actually go together with all of 1 or the opposite. The outcomes will probably be completely different, however both means you find yourself with an extremely tasty meal.
Saffron lends distinctive taste and coloration to the dish, however it is rather costly. So costly, in reality, that many shops hold it behind the counter and take it out solely as requested. When you don’t really feel like splurging, use about ½ teaspoon of turmeric as an alternative. Turmeric lends stunning coloration — and well being advantages.
The sauce could also be made upfront and refrigerated for as much as three days or frozen. With it readily available, you could have an almost-instant, exuberantly flavorful dinner.
Sicilian Cod with Tomato, Saffron, Olives, and Orange
Modify the quantity of purple pepper flakes to your tolerance for spiciness.
4 tablespoons olive oil
3 garlic cloves minced
1 teaspoon dried oregano
1/8 teaspoon crushed purple pepper flakes (or to style)
1 1/2 kilos plum tomatoes, coarsely chopped
1 (14.5-ounce) can diced tomatoes
1 tablespoon sugar
1/4 teaspoon saffron threads, crushed
1/4 cup pitted Kalamata olives, quartered lengthwise
1 teaspoon grated contemporary orange zest
1 teaspoon salt, divided
1/2 teaspoon floor black pepper, divided
4 (6 to 8-ounce) cod fillets
Coarsely chopped parsley for garnish
1. Warmth the oil in a big nonstick skillet over medium warmth. Add the garlic, oregano and pepper flakes; cook dinner, stirring often, till garlic begins to brown, about 1 minute. Stir within the tomatoes, sugar and saffron; cook dinner, till the sauce has thickened, stirring often, 22-25 minutes. Stir within the olives, zest, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; proceed cooking.
2. Season the cod with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Nestle the fish into the sauce within the skillet in a single layer. Cowl and cook dinner till the fish is opaque and flakes simply with a fork, about 10-12 minutes. Serve with a number of the sauce spooned over the fish.
Makes 4 servings