Cod Fish in Tomato Sauce
The ultimate comfort food, Cod Fish in Tomato Sauce is a rich and flavorful dish that will leave you craving more! With tender fish in a savory sauce, it's perfect for an easy weeknight dinner or a special occasion. Make it tonight and experience the deliciousness!
Equipment
- Wooden Spoon
- Frying Pan
- Chef's Knife
- Saucepan
- Cutting Board
- Large Pot
Ingredients
- 4 Tbsp Unsalted Butter
- 1 large Sweet Onion finely chopped
- 1 clove Garlic minced
- 6 oz Tomato Paste can
- 2 cups Vegetable Stock
- 1 bay leaf Bay Leaf
- 6 black peppercorns Black Peppercorns
- 6 allspice berries Allspice Berries
- 4 cloves Cloves
- 1 small Lemon Juice of
- 2 Tbsp Capers
- 1 Tbsp Honey
- 2 lbs Cod Fillets cut into 3-inch pieces
- 2/3 cup All-Purpose Flour
- 1 tsp Salt I used sea salt
- 1/2 tsp Ground Black Pepper
- 1/4 cup Light Olive Oil or avocado oil, to sauté fish
- optional Fresh Parsley for garnish
- 1 Cheesecloth for holding spices
Instructions
- In a large heavy-bottomed pan, melt 4 Tbsp unsalted butter over medium heat. Once melted, add the finely diced onion. Cook for about 5 minutes or until the onion becomes soft and translucent. Stir occasionally to prevent sticking.
- Next, add 1 minced garlic clove to the pan along with 6 oz can tomato paste. Stir everything together and keep cooking for an additional 5 minutes, allowing the tomato sauce to start browning slightly. This caramelization adds depth to the flavor.
- Once the sauce has developed a rich color, pour in 2 cups vegetable stock along with the seasonings contained in your spice ball (that’s 1 bay leaf, 6 black peppercorns, 6 allspice berries, and 4 cloves). Bring the mixture to a gentle boil, then cover the pan, reduce the heat to low, and let it simmer for about 20 minutes.
- While the sauce is simmering, prepare the cod. Pat the cod fillets dry with paper towels. In a shallow bowl, combine 2/3 cup all-purpose flour, 1 tsp salt, and 1/2 tsp ground black pepper. Mix well to evenly distribute the seasoning.
- Heat a large non-stick pan over medium heat and add 1/4 cup light olive oil or avocado oil. Once the oil is hot, quickly dredge both sides of the cod in the seasoned flour. Place the fillets into the hot oil, working in batches if necessary to avoid crowding the pan.
- Fry the cod for about 3 minutes on each side, or until it turns golden brown and is cooked through. Be cautious not to overcook the fish; it should flake easily with a fork. Add more oil as needed for frying.
- Once the sauce has finished simmering, remove and discard the seasoning pouch. Stir in 2 Tbsp lemon juice, 1 Tbsp capers, and 1 Tbsp honey, cooking for another 2 minutes to bring everything together.
- Add the sautéed cod to the sauce and gently heat until warmed through, turning the fish a couple of times to coat it in the sauce. This step ensures every bite is flavorful.
- Finally, sprinkle with fresh parsley before serving. Enjoy your Cod Fish in Tomato Sauce warm or cold; it's delicious either way!
Notes
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 2-3 days. Reheat gently on the stove.
- Freezing: You can freeze the sauce separately from the fish for quick meals later. Just thaw and reheat when needed.
- Pairing: Serve the dish over rice, pasta, or with crusty bread to soak up the delicious sauce.
- Vegetable additions: Add vegetables like bell peppers or spinach to the sauce for extra nutrition and flavor.
- Spice it up: If you enjoy a bit of heat, consider adding crushed red pepper flakes to the sauce.