1/9/2025 0 Comments Cod with olives and ChardBy Jess Kehoe For Christmas Santa gave me the book "What I Ate in One Year" by Stanley Tucci. If you are unfamiliar with him, he's an actor with strong Italian heritage who has made a travel and food show called "Searching for Italy". I was mildly obsessed while riding the stationary bike two winters ago, I would like to go to Italy and eat all that food too. This book was a fun little read that gives insight to the life of a famous actor, who also is obsessed with good food. In it he shares a few recipes and I tried two of them, with good results. I will share how I made them with you.
Ingredients: For the Chard: one bunch of Swiss Chard, strip the leaves from the stems and chop up both leaves and stems one garlic clove, halved salt to taste a drizzle of olive oil For the fish: Enough cod for 2-4 people (I used flounder because it was available for a good price, it worked great, you could probably also use tilapia) 1/2 onion, chopped 2 garlic cloves, minced one 15 oz can of diced tomatoes 4-5 fresh basil leaves, torn 1/2 cup white wine (I didn't want to open a bottle for this, so I used chicken broth instead) 8 green olives 1 tablespoon capers, drained salt to taste olive oil rice for 4 Instructions: Make the rice per package instructions, or however you usually do it! For the fish and chard, you can have them going at the same time. I started by prepping all the ingredients. Then it went something like this... In a medium to large sauce pan, cover the chard stems and the garlic with water and bring to a boil, then lower the heat and simmer covered for 10 minutes. While this is going, heat two tablespoons or so of olive oil in a medium to large frying pan. Add the onion and garlic and sauté until soft. Then add the tomatoes and their liquid, the basil and a pinch or two of salt. Cook for a few minutes. When the first 10 minutes of the chard is up, add the leaves and a bit more salt. Cover and leave on low to steam and wilt the leaves for about 10 minutes. When this is done strain the liquid and drizzle with some olive oil. In the tomato sauce, increase the heat to high and add the wine. Let it boil for a minute to burn off the alcohol, if using broth, just bring to a boil to heat it. Then turn the temp down to a simmer, add the olives and capers. Place the fish in the pan and cover with some of the sauce. Cover and cook for 3-5 minutes, then flip the fish and cook and other 3 minutes. The fish should be flaky and opaque in the middle. Serve with a side of rice, the sauce is nice on all of it!
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