Cod in Provencal sauce
Comment: Provencal sauce is not just for fish. We can use it for chicken (in the oven) or even steaks. For a more intense taste, you can use black olives (real, very ripe, in preference to these black olives artificially ripened in cans). Dip the fish in salted water before cooking strengthens the flesh and prevents it from coming apart in the pan (maybe).
600+ g of cod
2 dl dry white wine (opt)
1 can of tomato (400 ml) or 4 tomatoes, peeled, seeded and diced
plus 2 tablespoons of tomato puree.
2 or more dl of vegetable broth
1 medium onion, chopped
2 cloves of garlic, finely chopped or grated
sprig of thyme
1 bay leaf
a few pinches of Provence herbs (opt)
1 heaped tablespoon of capers
~10 olives pitted in rings.
S + P
Cut the cod into large pieces, and place them in salted water for ~15 min.
Then dry with household paper.
Brown the onion in a little EVOO, then the garlic.
After a few minutes, add the wine and reduce by 3/4.
Add the tomatoes, herbs, a little vegetable broth, and simmer half-covered for ~10 to 15 minutes.
Remove the thyme and bay leaf, add the cod and cook it covered over medium low heat,
by turning it 1 time for a total of 8 to 10 minutes (inside temperature 50C).
Finally add the capers and olives before serving.