Cod Puttanesca - Penguin Books Australia

Name: Cod Puttanesca - Penguin Books Australia
Ingredients: 2 tbsp extra virgin olive oil; 4 anchovy fillets, finely chopped; 3 tbsp capers, drained; 3 cloves garlic, finely chopped; 1 small bunch of fresh parsley, leaves and firm stalks, finely chopped, plus a few extra leaves to serve; ¼–½ tsp chilli flakes, or to spice preferences; 2 x400g tins of chopped tomatoes; 120g kalamata olives (or olives of choice) pitted and quartered; 4 (approx 150g each) cod fillets, taken out of the fridge 30 minutes before needed (see notes); unsalted butter, divided into 4 pieces; salt and black pepper, to taste

www.penguin.com.au

Inspired by the classic pasta dish, this easy one-pot dish sees cod fillets cooked in a rich tomato sauce with olives, capers and anchovies.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.penguin.com.au.

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Ingredients

2 tbsp extra virgin olive oil
4 anchovy fillets, finely chopped
3 tbsp capers, drained
3 cloves garlic, finely chopped
1 small bunch of fresh parsley, leaves and firm stalks, finely chopped, plus a few extra leaves to serve
¼–½ tsp chilli flakes, or to spice preferences
2 x400g tins of chopped tomatoes
120g kalamata olives (or olives of choice) pitted and quartered
4 (approx 150g each) cod fillets, taken out of the fridge 30 minutes before needed (see notes)
unsalted butter, divided into 4 pieces
salt and black pepper, to taste