Blue Cod in Crazy Water June 2, 2020
The beauty in this dish lies in its simplicity and the integrity of the ingredients. Show casing fresh fish with the best tomatoes you can find, a few fresh herbs, garlic, chilli flakes and your best extra virgin olive oil. Check out the original recipe here.
- 4 fillets of fresh white fish
- 8 tomatoes roughly chopped
- 3 cloves garlic finely chopped
- A few sprigs of fresh herbs – thyme or parsley – finely chopped (reserve some for garnish)
- Pinch of chilli flakes
- 3 Tbsp. extra virgin olive oil, plus extra to serve
- Sea salt and a pinch of pepper
- 1 cup water
- To begin you will need a pan large enough to hold your fish. For the whole fish I used a lidded pan suitable to be used in the oven as well as the stove top, and I finished cooking the fish in the oven.
- Heat your olive oil over a low to medium heat – you don’t want to burn either the oil or the garlic.
- Once warm add your chopped garlic and fresh herbs, cook until the garlic begins to change colour.
- Add chopped tomatoes, chilli flakes salt and a pinch of pepper and gently sizzle for a further few minutes
- Add your water.
- Allow this to quietly simmer for 15 -20 minutes, you don’t want to boil away all the liquids, rather to bring it all together as a soupy sauce. Gently press the tomatoes to incorporate into the sauce and check your seasoning.
- Now you can add the fish – Fish fillets can be placed on the sauce, cover the pan and cook over the same medium heat for about five minutes, depending on the thickness of fillets.
- Serve straight away with a drizzle of your best extra virgin olive oil, a scatter of parsley, and some baby potatoes or crusty bread.