Cod Stew

INGREDIENTS

• 1  28-ounce can San Marzano whole tomatoes
  
• 3-3½ lbs fresh Cod
  
• 1 large sweet onion, halved & thinly sliced (about 2 cups)
  
• 2 large cloves of garlic, peeled & smashed, minced
  
• 1 tsp dried oregano
  
• 1 tsp salt (omit if salt sensitive)
  
• 6 Tablespoons EVOO, divided 4 & 2
  
• dash of pepper to taste
  
• dash of red pepper flakes, optional
  
• 12 large Green olives with pimento, cut in half
  
• 12 pitted Greek black olives, cut in half (Kalamata olives)
  
•  Pecorino Romano, grated for topping ( contrary to the old belief that you shouldn’t use cheese with fish…it’s delicious)
  
• Minced fresh parsley for garnish
  

DIRECTIONS

Using your hands, crush the San Marzano tomatoes, reserve liquid & set aside.


Pat the fish dry with paper towels then cut into 4-5 inch pieces.


In a large deep skillet heat 2 Tablespoons of EVOO on med-high heat. Add half the codfish and cook 3-4 minutes on each side. Remove from skillet & set aside. Repeat with second half of fish then remove & set aside.


In the same skillet, heat the remaining EVOO over med-high heat, add onions, oregano, zucchini, garlic, salt, and pepper until tender.

Add tomatoes and liquid to skillet. Bring to a boil.


Add the cod and bring back to a boil, spooning sauce over top. Reduce heat to simmer, uncovered just until fish begins to flake easily with a fork, about 5-7 minutes, no more.


Sprinkle with parsley and grated Pecorino Romano cheese.

Note:  Serve with crusty bread. This also makes a wonderful meal served over rice.