Recipe by Chef Kate
A Mary Ann Esposito recipe, this is very easy, quick and delicious. Healthy too!
Top Review by Tea Jenny
This was so nice, I am a big lover of fish so this is one that I will love to make again. I made it to the recipe I just cut it by half, my tomatoes were tinned, but I didn't think it took anything away from the recipe. What ever you do don't leave out the capers as they do give it a nice zing and it just wouldn't be the same without them. It's very low in carbs and the sugar content is also low so it's right up my street, and so easy and quick to make. Thank you for posting. Made for on tour the diabetic forum June 2011.
- 2 tablespoons extra virgin olive oil
- 1 onion, diced
- 2 celery ribs, diced
- 2 cups plum tomatoes, coarsely chopped
- 1 tablespoon capers, drained and minced
- 1 bay leaf
- 2 tablespoons flat leaf parsley, chopped
- 2 lbs cod, fresh, cut into chunks
- fine sea salt
Directions See How It's Made
- In a large skillet, heat the olive oil over medium heat.
- Add the onion and celery and cook until soft.
- Stir in the tomatoes, capers, bay leaf, and parsley and simmer, covered, for 3 to 4 minutes.
- Add the cod, cover, and cook over low heat for about 8 minutes, or until the fish flakes easily with a fork.
- Add salt to taste and serve.
- Variation: The fish can also be served as a sauce over spaghetti.