merluzzo all'isole

codfish islander's style


4     fresh cod filets
2     large ripe tomatoes
8     Sicilian green olives
1     tablespoon capers
2     garlic cloves
1/4  teaspoon oregano,
1/4  cup olive oil
       pinch of crushed chili pepper
       sea salt

Set a small pot of water to boil and cook the tomatoes for a couple minutes,
then remove and let them cool. When the tomatoes are cool enough to
handle, peel away the skin, slice open, and gently squeeze out the seeds and
chop them.

Press the olives with the flat side of a knife and remove the pits. Rinse the
capers and mash the garlic with a fork.

Heat a large pan over moderate heat with the olive oil and garlic. Cook the
garlic until it is lightly golden in color, then add the chopped tomatoes and
simmer for several minutes.

Add the cod filets and cook for five minutes, turn them, then add the olives,
capers, crushed chili pepper, dried oregano and salt to taste. Simmer for
another five minutes and serve.
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                                                           the food of the eolian islands and sicily