Cod Sautéed Sicilian Style

This cod recipe calls for salt-cured capers which is common in Sicilian cooking. Preserving in salt maintains the fresh flavor of the caper, but you must rinse well. The best ones come from the isle of Pantelleria in the Channel of Sicily.

• 1/2 cup olive oil
• 3 cloves garlic, finely chopped
• 3 anchovies, finely chopped
• 1/2 cup Italian parsley, minced
• 3/4 cup dry white wine
• 1 1/2 pounds ripe plum tomatoes, seeded and chopped
• Salt & pepper
• 2 1/2 pounds fresh cod
• 12 Sicilian black olives pitted and quartered
• 4 teaspoons salt-cured capers, well rinsed
• 2 lemons, quartered

METHOD

Heat oil in a large sauté pan. Stir in garlic, anchovies and parsley. Sauté over low heat for 3 minutes.

Add wine and simmer over medium heat about 3 minutes, until slightly reduced. Stir in tomatoes.

Cook, partly covered, for about 15 minutes, stirring occasionally. Add fish, season with salt and pepper to taste. Do not oversalt. Simmer, covered, for 15 minutes or until fish gives up its juice.

Just before serving add the olives and capers.

Serve with lemon wedges as garnish.

Serves: 4

recipe from www.inmamaskitchen.com

Contributor: Al Viola

more sicilian recipes     article on sicilian cooking     If you're interested in more Sicilian cooking, click here to get Al's mother's recipes.

 

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