Ingredients
600g very fresh cod fillets
2 bay leaves
a few peppercorns
salt, to taste
drizzle of extra virgin olive oil
1 large garlic clove, peeled and grated
3 anchovy fillets, in oil
3 tsp desalinated capers
150g Gaeta olives
50ml dry white wine
250g canned chopped tomatoes
salt to taste
1 chilli pepper
finely chopped parsley and basil to garnish
Directions
Step 1
Rinse the cod fillets under cold running water. Pat them dry with kitchen towel and cut into large pieces. Cook the cod very gently in enough water to cover, with bay leaves, peppercorns and salt for about 10-12 minutes depending on the thickness of the fish - the water should be just kept just simmering. In the meantime, make the sauce. Crush the garlic to a paste and heat in a pan with a drizzle of oil. Without letting the garlic brown, add the anchovy fillets immediately and melt over a low heat. Add the capers and olives, turn up the heat a little and allow to cook briefly. Deglaze with the white wine. When the alcohol has evaporated, add the chopped tomatoes, a scant half glass of water and the chopped chilli. Cover and cook for 10 minutes. Remove the lid, taste, and season if necessary. Serve the cod with the piping hot sauce, garnished with finely chopped parsley and a few basil leaves.
