1cup waterto rinse out the inside of the empty can
2poundscod fillets or firm white fishapproximately 900 grams, skinless
salt and pepper according to taste
parsley for garnishing
Heat the olive oil in a heavy-bottomed saucepan over medium-high heat.
Reduce the heat to medium. Add the chopped onions and shallots. Sauté until softened (4-5 minutes).
Add the chopped garlic and sauté for 30 seconds.
OPTIONAL: Add a pinch of red pepper flakes.
Add the white wine followed by the crushed tomatoes.
Increase the heat to medium-high and bring to a simmer. At this point, taste your tomato sauce. Adjust for salt and pepper.
Reduce the heat to medium, and allow it to simmer slowly for 20 minutes. Stir occasionally.
While the sauce is simmering, rinse 4 cod fillets (about 2 pounds or 900 grams total) quickly under cold water and pat dry. Season with paprika (about ½ teaspoon ) and salt and pepper.
After the sauce has been simmering for about 20 minutes, place the fish in the sauce, cover and cook for about 7-10 minutes or until fish flakes easily and turns opaque in color (total time depends on the thickness of the fillet).
OPTIONAL: Garnish with freshly chopped Italian parsley.
Rinse cod fillets quickly under cold water and pat dry.
Use the best quality and freshest ingredients.
The extra sauce can be refrigerated and served with pasta for another quick supper meal.
I used wild Atlantic Cod Fillets for this cod fish recipe.
Can I use another kind of fish? Yes, replace the cod with any firm, white fish fillet such as haddock, bass or grouper (to name just a few). How can you tell that the cod is cooked? The fish should be opaque and flakes easily when tested with a fork. As a general rule, allow for 10 minutes of cooking time per inch (2.5cm) of the fish thickness. Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.