Greco Cod with Herbed Tomato Sauce

For basic cod recipes (and sauces), go here.

This recipe produces a seafood meal with a distinct Mediterranean flair. For the novice seafood chef, it's an excellent starting point because it allows for great flexibility in ingredients and cooking times. And it might give a greater appreciation for just how flavorful fish can become without using batter and deep-frying.

Fish. Cod is king, but you can readily substitute haddock, catfish, halibut, or even shrimp. I haven't tried scallops, but they should work OK provided that you watch carefully to avoid overcooking. Add whole fish fillets to the pot (fish is done as soon as the fillets flake easily). Fillets will break into serving-size chunks on their own after cooking. Most cod and similar white fish are sold with skin removed; if yours isn't, remove the skin before cooking.

Herbs and spice. HERBS: I suggest fresh dill and mint, but dried herbs should do just fine (if dried herbs, use 1/3 the amount of fresh). The quantities mentioned are the bare minimum; you can easily use more. And you can't go wrong by adding several torn fresh basil leaves near the end of the cooking time in Step 3. SPICE: Stirring in a few chile pepper flakes with the cooking onions adds a hint of spicy heat without adding fire.

Wine or broth. You're always safe using dry white wine. Vegetable broth also serves the purpose, but many commercial broths are much too salty (this is, after all, an herbed dish). Two very good vegetable broths are Imagine Natural Organic and Pacific Organic. You can also use beer, or a combination of beer with other liquids. But use a beer with some color and taste, not fizzy Bud-like drinks—or (shudder) "lite" beer. Water is a last choice.

Cooked long-grain rice is an ideal accompaniment.

Takes about 60 minutes. Serves 4.

SHOPPING LIST:
	Cod or similar (fresh or frozen) Tomatoes Onion Dried chile pepper flakes Garlic White wine, vegetable broth, or beer Flat-leaf parsley Celery leaves Dill Mint Lemon White rice
Prepare the sauce and fish
1	In large sauté pan or pot over medium heat, cook until onions are translucent but not browned (3-5 minutes); stir occasionally	3/4 to 1 cup (6-8 oz) olive oil 2 medium onions, diced or thinly sliced Sprinkling of chile pepper flakes
2	Stir in and cook until fragrant (about 1 minute)	2-3 cloves garlic, chopped
3	Add and simmer, uncovered, until liquid is reduced up to one-half (15-30 minutes); stir occasionally	28-oz can diced tomatoes with juice (or 4 to 5 ripe tomatoes, deseeded & chopped 1 cup (8 oz) dry white wine (or vegetable broth or beer or water) 1 tablespoon fresh flat-leaf parsley, chopped 1 tablespoon celery leaves, chopped 1 tsp fresh dill, chopped 1 tsp fresh mint leaves, chopped 1 tsp sugar Salt and fresh ground black pepper
4	Place onto mixture and cook gently, covered, 5-6 minutes until fish flakes easily	2 pounds cod fillets
5	Remove pan from heat, add juice, and let pan stand 15-20 minutes, covered	juice of 1 lemon
Serving suggestions Garnish with chopped fresh herbs (flat-leaf parsley is ideal). When not serving with rice: Put fish chunks in individual serving bowls, then spoon sauce over the fish. When serving with rice: Put rice on individual serving plates, then spoon fish and sauce over rice.

© 2002-2012  All rights reserved.		www.cybershingle.com/recipes/