Poached Cod in Puttanesca Sauce
Have I got a shelf cooking recipe for YOU! On any given day I have a can of tomatoes and chickpeas in the pantry, capers and olives in the fridge, and some form of frozen fish or meat in the freezer.
People always ask me how I decide what to cook each week, and in all honesty it’s based on what was sale at the store (typically means it’s in season) and what I already have in the pantry and fridge that needs to get used. We also try to eat more wild fish after reading about sustainability practices and researching the nutritional benefits for those with autoimmune related diseases.
This Paleo Poached Cod recipe is briny, savory, sweet, tangy and mouth-wateringly delicious. Great with fresh herbs and an easy one pot meal.
POACHED COD IN PUTTANESCA SAUCE RECIPE
Makes 4 servings
INGREDIENTS
1 whole wild cod fillet (around 24 oz), cut up into 4-6 pieces
1 large can (28 oz) of crushed San Marzano tomatoes
1 Tbsp capers
1 onion, sliced thinly
1/2 cup olives, green or Kalamata, smashed or sliced in half
1 can of strained chickpeas, or any white bean (optional, can omit for Paleo, Keto, Whole30)
2 cloves of garlic
1 tsp oregano
Handful of fresh parsley, chopped
1 Tbsp olive oil
METHOD
Sauté onions, garlic, and dried oregano with olive oil in a high rimmed pot like a dutch oven 1-2 minutes to soften and release flavors. Add the tomatoes and allow to simmer, soften, and reduce for another 15 minutes.
Incorporate the chickpeas, capers, and olives and simmer until tender, another 5-8 minutes so that flavors may meld together. Place pieces of fish very carefully into the pot, spaced out evenly, and submerge halfway in simmering liquid. Turn the heat down on low and cover the pot and steam the fish for 6-8 minutes.
Remove from heat, garnish with parsley or fresh herbs, and tuck in!
For Paleo, Keto, or Whole30, omit the Chickpeas and replace with dark, leafy greens like kale or collard greens.