Home » Recipes » Italy

Cod in a Bright Red "Infuocato" Sauce

Summary

Yield
Servings
Prep time30 minutes
RegionItaly

Description

Cod This is a pretty dish with a tasty sauce of very lightly cooked tomatoes flavored with roasted green bell pepper. That's an ingredient I haven't seen much, but it works very well in this sauce with this fish. In fact, I saved the leftover sauce and had it with some broiled haddock, and it was great there too.

After the first time I made this, I liked the sauce enough that now I make double the amount of it to ensure some left over. The recipe below is for the double amount.  

Ingredients

16ozCod Fillet
1⁄2cFlour (seasoned for dredging fish)
1eaGreen Bell Pepper
4TOlive oil
1clvGarlic (crushed)
1⁄4cDry White Wine
1cTomato Puree
1⁄2cFish Stock
2eaBasil leaves

Instructions

  1. Scorch the pepper under the broiler or on a grill until the skin blisters. Then cool it under running water and peel off the skin as best you can. Then discard the stem, core, and seeds, and chop the rest.
  2. In a skillet, heat the oil for the fish. Dredge the fish in the seasoned flour and cook it until done; the time depends on the thickness.
  3. Gently remove the fish to a warm plate and put the crushed garlic in the oil.
  4. When the garlic clove is brown, remove it. Splash in the white wine and stir up any flour from the bottom of the skillet. Let it mostly boil away.
  5. Add the Tomato puree and the fish stock, whisk them together well, and add the basil and the chopped green pepper.
  6. Cook about 10 minutes, then add salt and pepper as needed. Dress the fish and serve hot.

Notes

You can put the sauce on top or underneath the fish. If you put it underneath, you can make the fish a little prettier with some breadcrumbs.
0
Your rating: None
  • By John at 11/03/2020 - 19:03
  • Login to post comments